Name: Cheddar Bacon Mashed Potato Puffs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups mashed potatoes; 3 large eggs, beaten; 1 cup cheddar cheese, shredded; 1/4 cup bacon bits; 1/4 cup chives, chopped; Pepper, to taste; 1/4 cup Parmesan cheese, shredded

Jump to Recipe· 4.9 from 11 reviews

If you’re ready to take your side dish game to the next level, let me introduce you to my all-time favorite Cheddar Bacon Mashed Potato Puffs Recipe. These golden, crispy-on-the-outside, cheesy-on-the-inside bites are pure comfort food magic. Trust me, once you make these little puffs, they’ll become the star of your dinner table, holiday feast, or casual get-togethers. Ready to dive in? Let’s get cooking!

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Why This Recipe Works

Cheesy Comfort: The sharp cheddar cheese melts perfectly, giving each puff a rich, gooey center that’s irresistible.
Bacon Boost: Crispy bacon bits add smoky depth and a satisfying crunch that balances the softness of the potatoes.
Easy Prep & Bake: No fancy equipment needed; just mix, mound, and bake — perfect for busy weeknights or entertaining.
Versatile & Make-Ahead Friendly: You can prepare everything ahead and refrigerate, plus leftovers freeze fabulously for a quick snack later.

Cheddar Bacon Mashed Potato Puffs, cheesy potato bites, bacon stuffed mashed potato balls, crispy cheesy potato puffs, holiday side dish ideas - There are five golden brown mini quiches with a slightly crispy top and textured surface placed on a wooden cutting board with a smooth finish. The mini quiches have a light brown crust with a soft, cheesy inside showing hints of orange, yellow, and light green from vegetables or herbs. One mini quiche has a dollop of white cream on top, garnished with two short green chives, while there are additional green chives lying on the cutting board next to the quiches. The wooden cutting board is placed on a black cooling rack that rests on a white marbled surface. A black muffin tray holding more mini quiches is seen in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheddar Bacon Mashed Potato Puffs Recipe plays a key role to create that perfect balance of texture and flavor. Plus, these tips will help you shop smart and use what you have!

Cheddar Bacon Mashed Potato Puffs, cheesy potato bites, bacon stuffed mashed potato balls, crispy cheesy potato puffs, holiday side dish ideas - Flat lay of two cups of creamy mashed potatoes in a simple white ceramic bowl, three whole brown eggs with clean shells arranged neatly, a small white bowl filled with bright orange shredded cheddar cheese, a small white bowl holding crispy golden bacon bits, a small white bowl with finely chopped fresh green chives, a small white bowl containing freshly ground black pepper, and a small white bowl with finely shredded pale yellow Parmesan cheese, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mashed potatoes: I use leftover homemade mashed potatoes when I can, but instant mashed works just fine for a quick fix.
Eggs: These are essential — they bind everything and give the puffs structure and fluffiness.
Cheddar cheese: Sharp cheddar adds punch and creamy melt; freshly shredded always beats pre-shredded for better melting.
Bacon bits: Bacon brings smokiness and texture; homemade crisped bacon chopped up is my favorite, but store-bought bacon bits work in a pinch.
Chives: They brighten up the dish with just a hint of oniony freshness.
Pepper: It’s an easy seasoning bump — don’t skimp, but add to taste.
Parmesan cheese: Sprinkled on top before baking, it creates that perfect golden, crispy crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Cheddar Bacon Mashed Potato Puffs Recipe is. Over the years, I’ve experimented with adding different ingredients or adjusting the seasonings — and you should too! Cooking is all about your own flavor journey.

Variation: One time, I swapped chives with finely chopped green onions and added a pinch of smoked paprika — it gave the puffs a subtle smoky sweetness that people couldn’t get enough of.
Dietary Mod: If you want to lighten it up, you can swap half of the cheddar for part-skim cheese or use turkey bacon to reduce fat.
Extra Cheese: For the cheese lovers, mixing mozzarella with cheddar adds an extra creamy stretch that’s totally drool-worthy.

Step-by-Step: How I Make Cheddar Bacon Mashed Potato Puffs Recipe

Step 1: Mix Your Mash Magic

Start by combining the mashed potatoes, beaten eggs, shredded cheddar, bacon bits, and chopped chives in a large bowl. Season with freshly cracked pepper — I like to add just enough to get that little kick. Make sure to mix everything gently but thoroughly; you want an even distribution of bacon and cheese, but don’t overwork the mixture or it can get gluey.

Step 2: Get Ready to Bake

Grease a muffin tin generously — this is key so your puffs don’t stick. I usually use a mix of butter and a light spray to cover every nook and cranny. Then, scoop a heaping spoonful of your potato mixture into each cup, mounding them just a bit. Don’t worry about shaping them perfectly; these puffs get beautiful rustic edges as they bake.

Step 3: Cheese It Up & Bake

Sprinkle shredded Parmesan cheese on top of each puff — this will give an irresistible golden crust. Pop the muffin tin into a preheated 400°F oven and bake for 30-35 minutes until the tops are crispy and golden brown. Keep an eye on them around the 30-minute mark to avoid overbaking, which can dry out the center.

Step 4: Cool & Serve Warm

Once baked, let your Cheddar Bacon Mashed Potato Puffs rest in the pan for 5 minutes before gently removing them. Serving them warm is ideal — the cheese is melty, and the flavors are at their best. I love pairing these with a dollop of sour cream for dipping, but I’ll get into serving ideas shortly.

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Pro Tips for Making Cheddar Bacon Mashed Potato Puffs Recipe

Use Slightly Dry Mashed Potatoes: If your mashed potatoes are too wet, your puffs won’t hold their shape — add a little extra cheese or some mashed potato flakes to firm up the mix.
Don’t Skip the Parmesan Topping: That crisp crust on top adds texture and flavor, making the difference between good and fantastic.
Let Them Rest Before Serving: The puffs hold together better after cooling a bit, making serving easier and less messy.
Prep Ahead for Busy Days: Mix everything the night before, cover tightly, and refrigerate — fresh-bake the next day for effortless deliciousness.

How to Serve Cheddar Bacon Mashed Potato Puffs Recipe

Garnishes

My go-to garnishes include a sprinkle of freshly chopped chives or green onions and a dollop of sour cream or garlic aioli. The sour cream adds a tangy creaminess that perfectly balances the rich, cheesy puffs.

Side Dishes

These puffs pair wonderfully with everything from grilled chicken or steak to a fresh garden salad. One of my favorite combos? Crispy roasted Brussels sprouts and a simple sautéed green bean side — gives you a well-rounded plate with bold flavors and satisfying textures.

Creative Ways to Present

For parties or holidays, I like to serve these puffs in mini tartlet pans or use fun-shaped silicone muffin trays to make bite-sized versions. You can also arrange them on a rustic wooden board with small bowls of dipping sauces — it’s always a hit and looks super inviting!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover puffs in an airtight container in the fridge. They stay good for up to 3 days, maintaining their flavors nicely. I reheat them in the oven to bring back that crisp exterior.

Freezing

I’ve had great luck freezing these puffs — just flash freeze on a baking sheet, then transfer to a freezer bag. They’ll keep for 2 to 3 months. Honestly, having these ready-to-bake puffs in the freezer is a lifesaver for busy nights.

Reheating

To reheat frozen puffs, microwave on high for about a minute to thaw, then crisp them up in a 375°F oven for 8-10 minutes. This combo keeps the center soft and the outside crispy — no one will guess they were frozen!

FAQs

Can I make Cheddar Bacon Mashed Potato Puffs Recipe without eggs?

Unfortunately, eggs are essential here. They act as the binder that makes the puffs hold their shape and rise slightly during baking. Without eggs, you’d end up with baked loaded mashed potatoes rather than the light, puffed bites this recipe is known for.
Can I use instant mashed potatoes for this recipe?

Absolutely! Using instant mashed potatoes is a great shortcut that saves time and works well. Just make sure they’re made a little thicker than usual, so the mixture isn’t too runny.
How do I prevent the puffs from sticking to the muffin tin?

Greasing the muffin pan thoroughly with butter or a combination of butter and cooking spray usually does the trick. You can also use silicone muffin liners for an easy non-stick option.
Can I make these puffs ahead of time?

Yes! I recommend mixing everything the night before, refrigerating the mixture tightly covered, and then baking fresh the next day. The flavors actually meld together even better this way.

Final Thoughts

I truly believe this Cheddar Bacon Mashed Potato Puffs Recipe is one of those dishes that turns casual meals into something special without any fuss. The combination of cheesy, smoky, and creamy elements wrapped up in a crispy puff is downright addictive — I still catch myself sneaking bites when no one’s looking! If you want your next dinner or gathering to have a crowd-pleaser that’s both comforting and impressive, give this recipe a go. I promise you’ll be glad you did.