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Cheesy Loaded Baked Potato Muffins with Bacon & Chives

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These savory muffins combine all the best parts of a loaded baked potato—cheddar cheese, crispy bacon, and fresh chives—into a portable, golden muffin. Perfect for breakfast, brunch, or a hearty snack, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups cooked and mashed russet potatoes (about 2 medium potatoes or 12 oz)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 large eggs, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 6 strips cooked bacon, chopped (about 1/2 cup)
  • 3 tablespoons fresh chives, finely chopped
  • Extra cheese for topping (optional)
  • Cracked black pepper or smoked paprika for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
  2. If not using leftover potatoes, bake or boil 2 medium russet potatoes (about 12 oz). Let cool, peel, and mash until smooth (about 1 1/2 cups).
  3. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
  4. In a separate bowl, whisk eggs until blended. Add sour cream, milk, and melted butter; whisk until smooth.
  5. Stir mashed potatoes into the wet mixture, breaking up any lumps.
  6. Pour the wet-potato mixture into the dry ingredients. Gently fold together until just combined; do not overmix.
  7. Fold in shredded cheddar cheese, chopped bacon, and chives. Reserve a little cheese and bacon for topping if desired.
  8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Top with extra cheese, bacon, and chives if desired.
  9. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

For best results, use cold, leftover mashed potatoes and cook bacon until crisp. Do not overmix the batter for fluffy muffins. Shred your own cheese for the best melt. Muffins can be made gluten-free with a 1:1 flour blend or vegetarian by omitting bacon. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: baked potato muffins, cheesy muffins, bacon chive muffins, loaded potato snack, savory muffin recipe, brunch, breakfast, party snack

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