Twice Baked Potato Puffs
Elevate your side dish game with these irresistibly fluffy and flavorful Twice Baked Potato Puffs! Combining the creamy comfort of russet potatoes with the savory richness of cheddar and Parmesan cheese, crispy bacon, and a burst of fresh chives, this recipe transforms a classic favorite into bite-sized perfection. Baked twice for maximum flavor and a light, airy texture, these golden potato puffs are ideal for parties, holiday gatherings, or a fun twist on family dinners. With a crispy exterior and soft, cheesy interior, they’re as impressive as they are delicious. Perfectly portioned in a muffin tin, these potato bites are easy to serve and even easier to enjoy. Whether you're searching for an effortless appetizer, a memorable side dish, or a crowd-pleasing snack, these twice-baked gems are sure to shine!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Fresh chives, finely chopped
- 2 large Eggs
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with baking cups.
Scrub the russet potatoes clean, then pierce each one several times with a fork. Place the potatoes directly on the oven rack and bake for 50 minutes, or until fork-tender.
Once the potatoes are cool enough to handle, slice them in half and scoop the flesh into a large mixing bowl. Discard the skins or save them for another recipe.
Mash the potato flesh with a potato masher or fork until smooth. Add the butter, sour cream, and milk, and mix until creamy.
Stir in the cheddar cheese, Parmesan cheese, bacon, chives, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed.
Lightly beat the eggs in a small bowl, then add them to the potato mixture. Stir until fully combined.
Spoon the mixture into the prepared muffin tin, filling each cup just to the top. Use the back of the spoon to smooth the tops if desired.
Reduce the oven temperature to 375°F (190°C) and bake the potato puffs for 20 minutes, or until they are golden brown and slightly puffed.
Let the potato puffs cool in the tin for 5 minutes before carefully removing them. Serve warm, garnished with additional chives if desired.
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 32.5 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1904 mg | 146% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7724 mg | 164% | |
*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.
