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Cheesy Jalapeño Popper Mashed Potato Muffins

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These Cheesy Jalapeño Popper Mashed Potato Muffins are a crispy, creamy, and cheesy party appetizer with just the right amount of heat. Perfect for using up leftover mashed potatoes, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups cold mashed potatoes (about 475g, homemade or store-bought, with or without skins)
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (or gluten-free blend if needed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 cup cream cheese, softened (full-fat or light)
  • 1 cup shredded cheddar cheese (preferably extra-sharp)
  • 2 fresh jalapeños, seeded and finely diced (about 1/3 cup)
  • 4 strips cooked bacon, crumbled (optional)
  • 2 green onions, thinly sliced
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon melted butter
  • Non-stick spray or muffin liners (for greasing the pan)

Instructions

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
  2. In a large bowl, combine mashed potatoes, eggs, flour, garlic powder, onion powder, black pepper, and salt. Stir until smooth and well-blended.
  3. In a separate bowl, mash together cream cheese, shredded cheddar, diced jalapeños, crumbled bacon (if using), and sliced green onions until evenly mixed.
  4. Fold the popper filling into the potato base using a spatula until just combined.
  5. Spoon the mixture into the prepared muffin tin, filling each cup to the rim (about 1/4 cup per muffin). Smooth the tops lightly.
  6. In a small bowl, mix panko, parmesan, and melted butter. Sprinkle a generous pinch on top of each muffin.
  7. Bake for 18-22 minutes, until golden brown on top and edges are crispy.
  8. Let muffins cool in the pan for 5-10 minutes. Run a thin knife around the edges to loosen, then gently remove from the pan.
  9. Serve warm, optionally with sour cream or ranch for dipping.

Notes

For gluten-free, use certified GF flour and panko. Omit bacon for vegetarian. Control spice by adjusting jalapeño seeds. Let muffins cool before removing from the pan for best results. Serve with sour cream or ranch. Muffins can be made ahead and reheated. Freeze for longer storage.

Nutrition

Keywords: jalapeño popper, mashed potato muffins, party appetizer, cheesy muffins, easy snack, game day, finger food, leftover mashed potatoes, spicy appetizer, bacon, vegetarian option

Find it online: https://bitefuljoy.com/cheesy-jalape-n-o-popper-mashed-potato-muffins-recipe-easy-party-appetizer/