Potato Cheese Bites (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 eggs, beaten
02 -
Salt to taste
03 -
1/3 cup sour cream
04 -
2 tablespoons fresh chives, finely chopped
05 -
2 tablespoons Parmesan cheese if you want
06 -
1/4 cup all-purpose flour
07 -
1 cup shredded cheese like cheddar, mozzarella, or any that melts easily
08 -
3 cups chilled mashed potatoes
→ Optional Substitutions
09 -
Swap in gluten-free flour instead of all-purpose to keep it gluten-free
10 -
Try lactose-free cheese and sour cream to skip the lactose
# Steps to Follow:
01 -
Once they’re out, let them cool a bit before you pop them out of the tin. Enjoy alone, or dunk them in whatever dip you like, or serve with dinner.
02 -
Chuck the tin into your hot oven. Bake for 20–25 minutes until the tops go golden and puff up.
03 -
Fill each muffin spot about three-quarters with batter. Leave room for puffing up.
04 -
Stir mashed potatoes into the eggy mixture. Mix just enough so everything’s together—don’t overdo it, or they’ll be dense.
05 -
Toss in your shredded cheese, Parmesan, and chopped chives. Mix around so it’s all spread out.
06 -
Grab a big bowl and whisk those eggs and sour cream together until smooth and blended.
07 -
Fire up your oven to 400°F (200°C) and grease your muffin tin a little so nothing sticks.
# Additional Tips:
01 -
Cold mashed potatoes make them less likely to fall apart once baked.
02 -
Throw in some rosemary or thyme if you want a different flavor kick.
03 -
For a tasty crunch, add breadcrumbs on top before popping into the oven.
04 -
Try swapping in cheeses like blue, Gruyère, or Gouda for something different.