This recipe provides instructions for making savory and satisfying Loaded Potato and Bacon Muffins, a delightful twist on classic baked potatoes. These muffins offer a convenient and handheld way to enjoy the comforting flavors of potatoes, crispy bacon, and melted cheese, all baked into individual portions. The base of these muffins is shredded or mashed cooked potatoes, providing a soft and hearty texture. Crispy cooked bacon, crumbled into small pieces, is incorporated throughout the mixture, adding a salty and smoky flavor. Shredded cheese, such as cheddar, Monterey Jack, or a blend, is also mixed in and sprinkled on top, melting beautifully during baking to create a cheesy and gooey element. The potato mixture is often seasoned with ingredients like sour cream or Greek yogurt for creaminess and tang, along with chopped green onions or chives for a fresh, oniony note. A touch of garlic powder, onion powder, salt, and pepper enhances the overall savory flavor profile. The mixture is then spooned into muffin tins lined with paper liners or greased directly, and baked until golden brown and heated through. The tops of the muffins often become slightly crispy, providing a pleasant contrast to the soft interior. Loaded Potato and Bacon Muffins are perfect for breakfast, brunch, a savory snack, or as a side dish. They are easy to make ahead and can be reheated, making them a convenient option for meal prepping. The customizable nature of the recipe allows for the addition of other ingredients like sautéed onions, mushrooms, or different types of cheese to suit individual tastes. The top image shows a muffin tin with several cups filled with shredded raw potatoes. A hand holding a peeled potato and a grater is grating more potato directly into one of the muffin cups. The bottom image shows four golden-brown muffins in paper liners on a wooden board. The muffins are topped with melted cheese and crumbled bacon, and garnished with chopped green onions or chives.
The texture of Loaded Potato and Bacon Muffins is a delightful combination of a soft and slightly fluffy potato base, crispy bits of bacon, and gooey, melted cheese. The tops of the muffins can have a slightly crisp edge.
The flavor profile is rich and savory, with the earthy taste of potatoes complemented by the salty and smoky flavor of bacon and the sharp or mild taste of melted cheese. The addition of sour cream or yogurt provides a subtle tang, while green onions or chives add a fresh, oniony note.
Loaded Potato and Bacon Muffins are savory, handheld muffins made with potatoes, crispy bacon, and melted cheese, offering a convenient and flavorful twist on loaded baked potatoes.
The preparation involves cooking and mashing or shredding potatoes, mixing them with bacon, cheese, sour cream/yogurt, and seasonings, spooning the mixture into muffin tins, and baking until golden brown and heated through.
Ingredients:
- 2-3 medium potatoes (such as Russet or Yukon Gold), peeled and cooked (boiled, baked, or microwaved)
- 4-6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup sour cream or plain Greek yogurt
- ¼ cup chopped green onions or chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon butter, melted
- Optional: Pinch of paprika, for garnish
Equipment:
- Large saucepan or microwave-safe dish (for cooking potatoes)
- Skillet (for cooking bacon)
- Cutting board
- Knife
- Potato masher or grater
- Large mixing bowl
- Measuring cups and spoons
- 12-cup muffin tin
- Paper muffin liners (optional)
Instructions:
- Cook the Potatoes: Peel the potatoes and cut them into chunks. Boil them in salted water until they are tender and easily pierced with a fork, about 15-20 minutes. Alternatively, you can bake or microwave the potatoes until cooked through.
- Cook the Bacon: While the potatoes are cooking, cook the bacon in a skillet over medium heat until it is crispy. Remove the bacon from the skillet and place it on paper towels to drain the grease. Once cooled, crumble the bacon into small pieces.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well with cooking spray or melted butter.
- Mash or Shred the Potatoes: Once the potatoes are cooked, drain them well. In a large mixing bowl, mash the potatoes until they are mostly smooth but still have some texture. Alternatively, for a different texture, you can grate the cooked potatoes using a box grater (as shown in the top image, raw potatoes can also be used if you prefer a different texture and longer cooking time, but ensure they are finely shredded).
- Combine Ingredients: Add the crumbled bacon, shredded cheese (reserve some for topping), sour cream or Greek yogurt, chopped green onions or chives, garlic powder, onion powder, salt, and pepper to the mashed or shredded potatoes. Stir everything together until well combined. If using grated raw potatoes, you might need to adjust the cooking time and ensure the potatoes are fully cooked and tender.
- Fill the Muffin Cups: Spoon the potato and bacon mixture evenly into the prepared muffin cups, filling them almost to the top.
- Top with Cheese: Sprinkle the reserved shredded cheese evenly over the tops of the muffins. If desired, you can also sprinkle a pinch of paprika on top for color.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown around the edges and the cheese on top is melted and bubbly. If you used raw shredded potatoes, you may need to bake them for a longer time, around 30-40 minutes, until the potatoes are tender when pierced with a fork and the muffins are golden brown.
- Cool and Serve: Remove the muffin tin from the oven and let the Loaded Potato and Bacon Muffins cool in the tin for a few minutes before carefully removing them. Serve warm.
Tips and Variations:
- Potato Type: Russet potatoes will give a fluffier texture, while Yukon Gold potatoes will be creamier.
- Cheese Options: Feel free to use your favorite type of shredded cheese, such as sharp cheddar, Colby Jack, or a spicy pepper jack.
- Vegetable Additions: You can add other cooked and chopped vegetables to the mixture, such as sautéed onions, bell peppers, or mushrooms.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Herb Variations: Experiment with different fresh herbs like chopped parsley, dill, or thyme.
- Make Ahead: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.
- Reheating: Leftover muffins can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.
- Topping Ideas: Besides cheese and bacon, you can top the baked muffins with a dollop of sour cream, a sprinkle of extra green onions, or a drizzle of cheese sauce.
Enjoy these hearty and flavorful Loaded Potato and Bacon Muffins! They are a delicious and convenient way to enjoy the flavors of loaded baked potatoes.