Cheesy Loaded Baked Potato Muffins Recipe – Easy Bacon & Chives Snack

The first time I pulled a tray of these cheesy loaded baked potato muffins out of the oven, the aroma was so mouthwatering I found myself hovering near the kitchen, impatiently waiting for them to cool. Imagine the best parts of a loaded baked potato—melty cheese, crispy bacon, and the gentle bite of fresh chives—all tucked into a golden, handheld muffin. Honestly, these muffins are comfort food, but with a fun and snackable twist.

I stumbled upon this idea when I had a leftover baked potato and a fridge full of odds and ends—half an onion here, a handful of shredded cheese there. It felt like a sign to get creative. As a self-proclaimed potato lover (seriously, I could eat them every day), I knew there had to be a way to turn all that goodness into something a little more portable. That’s how these cheesy loaded baked potato muffins with bacon & chives became a staple in my kitchen.

What I love most is their versatility. These muffins are hearty enough for breakfast-on-the-go, yet they double as a show-stopping party snack. They’re also a hit with my friends who are always on the hunt for something different to bring to potlucks. Whether you’re looking for a savory brunch treat or a make-ahead lunchbox surprise, these muffins have your back. Trust me, after making them more times than I can count (and tweaking the recipe each round), I’m convinced they’re the ultimate answer to leftover potatoes and cheese cravings. If you’re in the mood for a cheesy, bacon-packed snack that’s easy to whip up, you’re in the right place—cheesy loaded baked potato muffins with bacon & chives are about to become your new favorite recipe.

Why You’ll Love This Recipe

When it comes to crowd-pleasing snacks, these cheesy loaded baked potato muffins really steal the show. Here’s why I keep coming back to this recipe, and why I think you’ll be just as obsessed:

• Quick & Easy: These muffins come together in under 40 minutes from start to finish. Perfect for those days when you want something homemade but don’t have hours to spare.
• Simple Ingredients: No need for a special grocery run—just grab potatoes, cheese, bacon, and a few kitchen staples. It’s all stuff you probably already have on hand.
• Perfect for Any Occasion: Brunch, lunchboxes, game day, or just a cozy snack at home—these muffins fit right in. They’re even fancy enough for holiday mornings without any extra fuss.
• Crowd-Pleaser: I have yet to meet someone who doesn’t go back for seconds. Even picky eaters and kids love them—it’s the bacon and cheese combo, you know?
• Unbelievably Delicious: The outside is golden and slightly crisp, while the inside is fluffy and loaded with gooey cheese, smoky bacon, and fresh chives. Each bite is like a mini loaded baked potato, but better.

What makes these cheesy loaded baked potato muffins different? Well, for starters, blending the mashed potato right into the batter gives every bite an ultra-creamy texture. I’ve tested versions with raw potatoes, but trust me, using cooked and cooled potatoes brings out that classic baked potato flavor. Plus, adding sour cream instead of milk keeps things extra moist (and deliciously tangy).

There’s also something comforting about grabbing a warm, cheesy muffin that reminds you of family dinners or cozy nights in. These muffins aren’t just another snack—they’re the kind of treat that makes you want to slow down and savor the moment, even if you’re just munching one on the way out the door. Whether you’re impressing guests or just treating yourself, you’ll be surprised at how much joy a little muffin can bring.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and an irresistible texture—without any fancy steps or hard-to-find items. I love that most of the ingredients are pantry staples, making it easy to whip up a batch whenever the craving hits. Here’s what you’ll need for these cheesy loaded baked potato muffins with bacon & chives:

• For the Muffin Base:
  • Russet potatoes, cooked and mashed (about 1 1/2 cups or 340 g; leftover baked potatoes work great!)
  • All-purpose flour (1 cup / 125 g; swap with a 1:1 gluten-free blend if needed)
  • Baking powder (1 1/2 teaspoons; gives the muffins their lift)
  • Salt (1/2 teaspoon; adjust to taste, especially if your bacon is salty)
  • Black pepper (1/4 teaspoon; freshly ground is best)
• For Creaminess & Flavor:
  • Sour cream (1/2 cup / 120 g; Greek yogurt works as a swap for a protein boost)
  • Whole milk (1/4 cup / 60 ml; or use unsweetened almond milk if needed)
  • Large eggs (2, at room temperature)
  • Unsalted butter, melted (4 tablespoons / 56 g; adds richness and keeps the muffins soft)
• For All the Good Stuff:
  • Shredded cheddar cheese (1 cup / 100 g; sharp cheddar is my favorite, but use any melty cheese you love)
  • Cooked bacon, chopped (6 strips; about 1/2 cup / 60 g; turkey bacon is a lighter option)
  • Fresh chives, finely chopped (3 tablespoons; green onions or scallions are a great substitute)
• Optional Add-Ins or Toppings:
  • Extra cheese for topping (a sprinkle before baking makes the golden tops irresistible)
  • Cracked black pepper or smoked paprika (for a little extra kick)

A quick note on potatoes: I’ve found russets give the fluffiest texture, but Yukon Golds will work too—just mash them well for the smoothest batter. If you want to go dairy-free, swap in your favorite plant-based yogurt and cheese. For a gluten-free version, I recommend King Arthur’s 1:1 flour blend (it’s never failed me).

In summer, I sometimes throw in a handful of fresh corn kernels or swap chives for dill. It’s a forgiving recipe—use what you have, and don’t be afraid to get creative!

Equipment Needed

You don’t need a fancy kitchen to make these cheesy loaded baked potato muffins with bacon & chives. Most of the tools are probably already in your cupboards. Here’s what you’ll need:

• 12-cup muffin tin: Standard size works best; silicone or nonstick metal are both fine. If you only have a 6-cup tin, just bake in two batches.
• Muffin liners or cooking spray: Liners make for easy cleanup, but a good spray works if you’re out. I’ve used parchment squares in a pinch—no sticking, no problem.
• Mixing bowls: One large for the batter, and a smaller one for whisking wet ingredients.
• Potato masher or fork: For mashing your potatoes. A ricer will give the smoothest texture, but it’s totally optional.
• Whisk and wooden spoon: For combining everything without overmixing.
• Measuring cups and spoons: Precision counts for baking!
• Wire rack: For cooling the muffins evenly (though I’ve been known to eat them straight from the pan).

If you’re short on muffin pans, you can even bake these as mini loaves (just adjust the baking time). When it comes to cleanup, silicone pans are a dream—just rinse, dry, and you’re ready for round two. For budget-friendly options, I’ve had good luck with Wilton and OXO brands; they hold up after plenty of use.

How to Make Cheesy Loaded Baked Potato Muffins with Bacon & Chives

1. Preheat your oven. Set it to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray. This helps prevent sticking and makes cleanup a breeze.
2. Prepare your potatoes. If you haven’t already, bake or boil 2 medium russet potatoes (about 12 oz / 340 g total). Let them cool, then peel and mash until smooth. You should have about 1 1/2 cups mashed potato. If using leftovers, just bring them to room temperature.
3. Mix the dry ingredients. In a large bowl, whisk together 1 cup (125 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure everything’s well combined—no lumps of baking powder hiding out.
4. Combine the wet ingredients. In a separate bowl, whisk 2 large eggs until blended. Add 1/2 cup (120 g) sour cream, 1/4 cup (60 ml) milk, and 4 tablespoons (56 g) melted unsalted butter. Whisk until smooth and creamy.
5. Add the potatoes. Stir the mashed potatoes into the wet mixture, breaking up any big lumps. The batter should be thick but not too stiff—if it’s dry, add a splash more milk.
6. Combine wet and dry mixtures. Pour the wet-potato mixture into the flour bowl. Gently fold together with a wooden spoon or spatula until just combined. Don’t overmix—it’s okay if there are a few streaks of flour.
7. Add the mix-ins. Fold in 1 cup (100 g) shredded cheddar cheese, 6 strips cooked bacon (chopped), and 3 tablespoons chopped chives. Reserve a little cheese and bacon for topping if you like a golden, cheesy crust.
8. Fill the muffin tin. Divide the batter evenly among the 12 cups. Each should be about 3/4 full. Sprinkle extra cheese, bacon, and a pinch of chives on top if you’re feeling fancy.
9. Bake. Place in the center of the oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. My oven runs hot, so I start checking at 18 minutes.
10. Cool and serve. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for the ultimate melty cheese experience!

Troubleshooting Tips: If your muffins seem dense, double-check that your baking powder is fresh. If the tops brown too quickly, loosely tent with foil for the last few minutes. For extra crispy edges, try baking without muffin liners (just grease well).

Personal Note: I often prep the bacon and potatoes the night before—makes morning muffin assembly a breeze. And if you sneak a muffin before they’re fully cooled, I won’t tell!

Cooking Tips & Techniques

Cooking cheesy loaded baked potato muffins with bacon & chives might sound straightforward, but a few little tricks make all the difference. Over the years, I’ve learned some lessons the hard way, so let me save you from a few kitchen flops!

• Use cold, leftover potatoes: Warm potatoes can make the batter gluey. Cold, already-mashed potatoes give you fluffier muffins—trust me, I’ve tried both ways.
• Don’t overmix the batter: Gently folding everything together keeps your muffins soft and tender. If you stir too much, you’ll end up with dense, chewy bites (been there, done that).
• Cook bacon until crisp: Soggy bacon disappears into the batter. For best results, cook until it’s just golden and let it cool before chopping. You can even bake the bacon in the oven for less mess.
• Shred your own cheese: Pre-shredded cheese is convenient, but it’s coated with anti-caking agents that can make your muffins less gooey. A block of cheddar only takes a minute to shred and melts like a dream.
• Watch your oven: Ovens can be sneaky! If your muffins are browning too quickly, rotate the pan halfway through. Every oven’s a little different, so don’t be afraid to check early.
• Multitasking tip: While the muffins bake, set the table, prep a salad, or just enjoy a cup of coffee—you’ve earned it!

If your muffins ever stick, try letting them cool a bit longer in the tin. And if you’re baking for a crowd, double the recipe and freeze half for later. These are the little things that turn a good recipe into a go-to favorite.

Variations & Adaptations

One of my favorite things about cheesy loaded baked potato muffins with bacon & chives is how easy they are to customize. Here are a few ways to switch them up:

• Vegetarian Version: Skip the bacon and add sautéed mushrooms or roasted red peppers for a savory twist. A sprinkle of smoked paprika brings that “bacon-y” flavor without the meat.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). I’ve tested this swap, and the results are just as fluffy and delicious.
• Seasonal Add-Ins: Stir in fresh corn, diced zucchini, or chopped spinach for extra color and nutrition. In the fall, a handful of caramelized onions or apple bits is surprisingly tasty!
• Dairy-Free Adaptation: Swap the sour cream for coconut yogurt and use your favorite plant-based cheese. Even with these changes, the muffins stay moist and flavorful.
• Spicy Kick: Toss in a diced jalapeño or a dash of hot sauce for those who like a little heat.

Personally, I love adding a handful of leftover roasted veggies—whatever’s in the fridge goes right in. My kids prefer a simple version with just cheese and chives (no green bits, please!). Don’t be afraid to play around; you might just discover your new favorite combo.

Serving & Storage Suggestions

These cheesy loaded baked potato muffins with bacon & chives are best enjoyed warm, straight from the oven. The cheese is melty, the tops are golden, and the aroma is impossible to resist.

• Serving: Serve as a fun breakfast, pair with a green salad for lunch, or add to a brunch spread. They also make a killer side with soup or chili. I love them with a dollop of sour cream and extra chives on top (like a real loaded potato!).
• Pairings: Try with a mug of tomato soup, a crisp apple cider, or just your favorite cup of coffee.
• Storage: Let muffins cool completely, then store in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave (about 20 seconds) or a 350°F (175°C) oven for 5–7 minutes.
• Freezing: These freeze well! Wrap individually in plastic wrap, then tuck into a freezer bag. To reheat, just pop in the microwave or thaw overnight in the fridge and warm in the oven.

If you have the patience, the flavors deepen after a day in the fridge—think next-level cheesy, savory goodness. But honestly, they rarely last that long around here!

Nutritional Information & Benefits

Each cheesy loaded baked potato muffin with bacon & chives packs about 180 calories, 8 grams of protein, and 2 grams of fiber (depending on your exact ingredients and add-ins). They’re a satisfying, portion-controlled way to enjoy all the flavors of a loaded baked potato without going overboard.

Potatoes provide potassium, vitamin C, and complex carbs for steady energy, while cheese and bacon offer protein and flavor. Chives add a boost of antioxidants and a fresh, mild onion flavor. If you use Greek yogurt instead of sour cream, you’ll sneak in extra protein, making these muffins even more filling.

For those with dietary restrictions, note these muffins contain gluten, dairy, and eggs—but they are easy to adapt for gluten-free or dairy-free diets, as shared above. I love how these muffins satisfy a savory craving and keep me full all morning—no sugar crash, just delicious, real food.

Conclusion

If you’re looking for a snack or brunch idea that’s comforting, easy, and guaranteed to wow a crowd, you’ve got to try these cheesy loaded baked potato muffins with bacon & chives. They’re the perfect blend of creamy, cheesy, and savory, with just enough bacon and chive to keep things interesting.

Don’t be afraid to put your own spin on this recipe—add extra veggies, swap in your favorite cheese, or leave out the bacon for a meatless version. I love how these muffins make any meal feel special, even when you’re just eating them at the kitchen counter in your pajamas.

If you make these muffins, I’d love to hear how they turned out! Please leave a comment below, share your own adaptations, or snap a photo and tag me on your favorite social platform. Happy baking—and don’t forget to save one for yourself before they all disappear!

FAQs about Cheesy Loaded Baked Potato Muffins with Bacon & Chives

Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes in a pinch. Just make sure they’re thick and not too runny—otherwise, the batter might become too wet.

What’s the best way to cook the bacon?

I like to bake bacon in the oven at 400°F (200°C) on a lined baking sheet for 12–15 minutes. It comes out super crisp and there’s less cleanup!

Can I make these muffins ahead of time?

Definitely! Bake the muffins, let them cool, and store them in the fridge or freezer. Just reheat before serving for melty cheese goodness.

How do I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve had great results with King Arthur and Bob’s Red Mill brands.

Can I leave out the bacon for a vegetarian version?

Absolutely! Just skip the bacon and try adding sautéed mushrooms or extra cheese for a delicious vegetarian twist.

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