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Recipe Ingredients

  • 3-1/2 cups frozen shredded potatoes, thawed
  • 1 egg, beaten
  • 1/2 cup flour
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup ready-to-serve bacon pieces
  • 1/2 cup sour cream
  • 2 Tbsp chopped fresh chives

Recipe Directions

  1. Preheat oven to 400 degrees F.
  2. Coat 24 mini muffin cup tins with cooking spray.
  3. In a large bowl, combine potatoes, egg, flour, salt and pepper; mix well.
  4. Add cheese and bacon; mix until combined.
  5. Place about a tablespoon of potato mixture into muffin cups and press down gently; cups should be filled to the top.
  6. Bake 18 to 20 minutes or until crispy brown.
  7. Let cool slightly (about 2 minutes) then run a knife around edges and remove to a platter.
  8. Top with sour cream and chives. Serve loaded potato bites immediately.


  • These can be prepared and baked ahead. Right before serving, reheat them in a 300 degree F. oven for 10 minutes. Top with sour cream and chive or scallions.

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