Crispy Cheesy Potato Bites (Printable Version)
Crispy, cheesy potato bites topped with paprika butter - the perfect party food that's both vegetarian and gluten-free.
# Ingredients:
→ Base Mixture
01 -
1 box instant mashed potatoes (6 servings)
02 -
1 cup shredded sharp cheddar cheese
03 -
3/4 cup sour cream
04 -
1 whole egg plus 1 egg yolk
05 -
1 teaspoon black pepper
06 -
1 pinch salt
→ Topping
07 -
2 tablespoons melted butter
08 -
1 teaspoon paprika
# Steps:
01 -
Prepare instant potatoes according to package directions using only water and butter. Allow to cool slightly.
02 -
Incorporate shredded cheddar cheese, sour cream, and black pepper into the potatoes. Let the mixture cool completely to room temperature. Season with salt to taste.
03 -
Whisk together the whole egg and egg yolk, then fold gently into the cooled potato mixture.
04 -
Transfer the potato mixture to a piping bag or a zip-top bag with one corner snipped off.
05 -
Thoroughly oil a mini muffin tin and pipe the potato mixture into each cavity in layers.
06 -
Combine the melted butter with paprika and brush this mixture over the tops of each potato mound.
07 -
Bake at 180°C (350°F) for 30 minutes, then broil for 2 minutes until the tops are golden brown.
08 -
Allow the potato cheese bombs to cool for 15-20 minutes before carefully removing from the tin.
# Notes:
01 -
Ensure the potato mixture is fully cooled before adding eggs to prevent them from cooking.
02 -
These can be prepared ahead of time and baked just before serving.
03 -
Generously spray the muffin tin to prevent sticking.
04 -
For additional flavor, consider adding 1/2 teaspoon of garlic powder to the mixture.
05 -
For best texture when reheating, use an oven rather than a microwave.