Cheesy Little Potato Loaves
Discover the ultimate comfort food with these irresistible Cheesy Little Potato Loaves—miniature potato bakes that are crispy on the outside, fluffy on the inside, and bursting with cheesy goodness. Made with tender baby potatoes, a blend of sharp cheddar and nutty Parmesan, and infused with garlic and fresh parsley, these flavorful bites are baked to golden perfection in a muffin tin for an easy, portion-controlled treat. Perfect as a hearty side dish, a snack, or even a crowd-pleasing party appetizer, this recipe combines simple ingredients and elevated flavor to create a dish that's as satisfying as it is versatile. Ready in just an hour, these mini loaves are guaranteed to be the star of your table!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 cup Cheddar cheese
- 0.5 cup Parmesan cheese
- 3 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a standard muffin tin with olive oil to prevent sticking.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes.
Once the potatoes are fork-tender, drain them and transfer them to a large mixing bowl. Let them cool slightly before proceeding.
Mash the potatoes with a potato masher or fork until smooth, leaving a few small chunks for texture.
Mince the garlic and finely chop the parsley.
To the mashed potatoes, add the cheddar cheese, Parmesan cheese, butter, garlic, parsley, salt, black pepper, egg, and breadcrumbs. Mix everything together until fully combined.
Scoop the potato mixture into the prepared muffin tin, filling each cavity about 3/4 full. Use the back of a spoon to press the mixture gently into each cavity and shape it into mini loaves.
Sprinkle a little extra Parmesan cheese on top of each potato loaf for added crispiness.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
Let the potato loaves cool for 5 minutes in the tin before carefully removing them with a spatula or fork.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 8.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1098 mg | 84% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3362 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
