Loaded Mashed Potato Cupcakes

This recipe is perfect for leftover mashed potatoes and even works great with premade/ store bought. It is quite literally the perfect savory cupcake and it’s ridiculously easy to make!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1.) Preheat your oven to 400.

Step 2

2.) You need 4 cups (32 oz) of mashed potatoes. Leftovers or pre-made work perfectly for this recipe. Makes 1 dozen.

Step 3

3.) Cook, and crumble bacon you need 1/2 a cup for your mixture and then at least a tbsp for garnish.

Step 4

4.) Shred Parmesan and cheddar cheeses. You need 1/2 cup of each.

Step 5

5.) Chop up 1/2 cup of green onions or chives. I used green onion because I didn’t want to run to the store.

Step 6

6.) In a mixing bowl combine your mashed potatoes, shredded Parmesan, bacon, and green onion.

Step 7

7.) Season with 1 tsp salt, 2 tsp black pepper, 2 tsp garlic powder, and 2 tsp of ranch seasoning. Mix well.

Step 8

8.) Spray your muffin pan with a nonstick cooking spray and scoop your mashed potato mixture into each cup (fill each a little over 3/4 of the way). I like using my silicone pan for this recipe because I can easy pop them out when they are finished cooking.

Step 9

9.) Take a tbsp and gently press down in the center of each muffin cup forming a circle impression.

Step 10

10.) Fill each hole with the shredded cheddar cheese.

Step 11

11.) Bake for 35 min (check at the 30 min mark) you want them to be crispy on top because the inside is the soft mashed potato consistency.

Step 12

12.) Allow to cool then top with 1 tbsp of sour cream (the frosting), more bacon, shredded cheese and green onion (the sprinkles). BOOM mashed potato cupcake.