This easy recipe for baked mashed potato pops puts a fun spin on classic mashed potatoes. Loaded with cheese, bacon, and herbs, these portable potato bites are crispy on the outside and creamy on the inside.
Mashed potatoes are a beloved comfort food, but sometimes this hearty side could use a little revamp. Enter mashed potato pops – the fun new way to enjoy fluffy, creamy spuds! These savory baked bites put a spin on classic mashed potatoes by coating pony-sized portions with egg, herbs, and cheese before baking to golden perfection.
The best part about these party-ready potato pops is how infinitely customizable they are to suit any taste or dietary need. Load them up with crispy bacon, sub out the cheese for vegan alternatives, or stick to the simple base ingredients – no matter what, you can’t go wrong. These small-but-mighty, crispy-outside-creamy-inside potato poppers are perfect for when you want all the soul-soothing taste of mashed potatoes in an handheld, poppable form. Juicy and tender on the inside with crisp edges and melty cheese pulling at every blissful bite, they’ll be the new MVP of meals, parties, or anytime you get a hankering for potatoes.
Yes, leftover mashed potatoes work perfectly in this recipe. Just make sure they are smooth and well-seasoned.
Feel free to use any variety of shredded cheese you prefer, such as Colby, Monterey Jack, Gruyère, etc.
No, the bacon or ham is optional. You can leave it out for a vegetarian version.
Be sure to grease the tins well before baking. After baking, let them cool for 5-10 minutes before gently loosening the edges with a knife and removing.
Yes! Let them cool completely then transfer to a freezer bag or airtight container. Reheat directly from frozen by placing on a baking sheet at 400°F for 10-15 minutes.