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Cheesy Loaded Baked Potato Muffins – Easy Bacon Ranch Snack Recipe

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All the best parts of a loaded baked potato—melty cheese, crispy bacon, fluffy potato, and tangy ranch—packed into a golden, hand-held muffin. These savory muffins are perfect for snacks, brunch, or parties and are guaranteed to disappear fast.

Ingredients

Scale
  • 2 medium russet potatoes (about 1 pound), cooked and mashed
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 6 strips crispy bacon, cooked and crumbled
  • 1/4 cup chives or scallions, finely chopped
  • For the Bacon Ranch Drizzle:
  • 1/4 cup ranch dressing
  • 2 tablespoons sour cream
  • 2 strips crumbled bacon, extra crispy
  • 1 tablespoon chives or scallions, minced

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. If using whole potatoes, peel and cut into chunks. Boil in salted water until fork-tender (about 12-15 minutes). Drain and mash until mostly smooth. Let cool slightly.
  3. Cook bacon until crispy (about 10-12 minutes in a 400°F oven or in a skillet). Drain on paper towels and crumble when cool.
  4. Shred cheeses and chop chives or scallions.
  5. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
  6. In another bowl, whisk together eggs, milk, sour cream, and melted butter until smooth. Stir in mashed potatoes.
  7. Add wet mixture to dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  8. Fold in cheddar, Monterey Jack, 6 strips crumbled bacon (reserve a bit for topping), and 1/4 cup chives or scallions.
  9. Spoon batter into prepared muffin tin, filling each cup almost to the top. Optionally, sprinkle extra cheese and bacon on top.
  10. Bake for 22-26 minutes, or until muffins are golden brown and a toothpick comes out clean.
  11. Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool another 10 minutes.
  12. For the Bacon Ranch Drizzle: In a small bowl, stir together ranch dressing, sour cream, and a spoonful of crumbled bacon and chives. If too thick, add a teaspoon of milk.
  13. Drizzle over warm muffins using a spoon or piping bag.
  14. Serve warm with extra drizzle and a sprinkle of fresh chives.

Notes

Do not overmix the batter for tender muffins. For gluten-free, use a 1:1 GF flour blend. For vegetarian, omit bacon or substitute with sautéed mushrooms or smoked paprika. Muffins freeze well and can be reheated in the oven. Customize with different cheeses or add jalapeño for heat.

Nutrition

Keywords: loaded baked potato muffins, cheesy potato muffins, bacon ranch muffins, savory muffin recipe, game day snack, brunch muffin, easy potato snack, comfort food, kid-friendly snack, make ahead muffin

Find it online: https://bitefuljoy.com/cheesy-loaded-baked-potato-muffins-easy-bacon-ranch-snack-recipe/