These Cheesy Baked Potato Puffs are a delightful and easy-to-make appetizer or side dish. They’re like individual servings of loaded baked potatoes, packed with flavor and texture. The creamy mashed potato filling is studded with cheese, herbs, and spices, then baked to golden perfection. They’re perfect for parties, potlucks, or any occasion where you want to impress your guests with a unique and delicious dish.
Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk (or heavy cream)
- 4 tablespoons butter
- 1 cup shredded cheddar cheese (or Gruyere, Parmesan, etc.)
- 1/4 cup sour cream (or Greek yogurt)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Optional: 1/4 teaspoon red pepper flakes (for heat)
- Cooking spray
Instructions:
- Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher or electric mixer until smooth.
- Add Milk and Butter: Heat the milk (or heavy cream) and butter in a small saucepan or microwave until the butter is melted. Add the mixture to the mashed potatoes and mix until smooth and creamy.
- Add Cheese, Sour Cream, and Garlic: Stir in the shredded cheese, sour cream (or Greek yogurt), and minced garlic.
- Add Herbs and Spices: Stir in the chopped parsley, chives, salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes (if using).
- Prepare Muffin Tin: Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with cooking spray.
- Fill Muffin Cups: Fill each muffin cup with the mashed potato mixture, about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the potato puffs are golden brown and crispy on the edges.
- Cool and Serve: Let the potato puffs cool in the muffin tin for a few minutes before removing them. Serve warm.
Tips and Notes:
- Potato Variety: Use russet potatoes for the best texture.
- Cheese Variations: Feel free to use different types of cheese, such as Gruyere, Parmesan, or mozzarella.
- Herb Variations: You can use other fresh herbs like thyme, rosemary, or oregano.
- Spice Level: Adjust the amount of red pepper flakes to your taste.
- Make Ahead: You can prepare the mashed potato mixture ahead of time and store it in the refrigerator. When ready to bake, simply fill the muffin cups and bake as directed.
- Storage: Store any leftover potato puffs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy these delicious and cheesy baked potato puffs!