Wednesday, March 5, 2014
Ever wanted a portable loaded baked potato or even portable mashed potatoes? Well, here they are. Loaded Potato Puffs are just that, loaded. Bacon, cheese, green onions, jalapenos, sour cream, butter, everything you want on a baked potato. They are crispy on the outside and soft on the inside. This recipe made 18 regular muffin size puffs, so you may want to cut the recipe in half if that's too much for you. Enjoy!
LOADED POTATO PUFFS
About 6 medium potatoes, peeled and diced
2 T butter
1/2 C sour cream
1 C shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled
2 T chives, chopped
1/4 C shredded Parmesan cheese
1 clove garlic, minced
1-3 T jalapeno slices, chopped (the kind from a jar)
Put the potatoes in a large pot and cover with water. Boil until fork tender. Drain.
Preheat the oven to 400 degrees. Put the potatoes into a large bowl or a mixing bowl (I use my stand mixer) and mash the potatoes with the butter and cheese until cheese is melted. You want smooth potatoes. Stir in the remaining ingredients. Spoon the mixture into greased muffin tins, filling them up to the top. Bake for 25-35 minutes until they are set, slightly crispy on the outside, and browned. Serve with additional sour cream, if desired.