Preheat oven to 400 degrees. Generously spray a 24 (2½-in.) muffin cups with cooking spray. Whisk together eggs, mashed potatoes, pimiento cheese and ¼ cup chives in a large bowl until well combined.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Whether you’re using Hy-Vee Kitchen or your own leftover mashed potatoes, these easy three-bite potato puffs are filled with cheesy goodness and crisp bacon bits for a tasty side dish that will WOW guests at your next gathering.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (48-oz.) container Hy-Vee Kitchen mashed potatoes | ||
| 5 Hy-Vee large eggs, beaten | ||
| 1 (12-oz.) container Knott’s pimiento cheese | ||
| ¼ c. chopped fresh chives, plus additional for garnish | ||
| 8 slices Hy-Vee sweet smoked bacon, crisp-cooked and chopped; plus additional for garnish |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- 24 (2½-in.) muffin pan
- Whisk
- Large bowl
- Ice cream scoop
- Cutting board
- Sharp knife
- Small offset spatula
Directions
Scoop potato mixture into prepared muffin cups. Top with bacon, gently pushing some into potato mixture. Bake for 30 to 35 minutes or until edges are golden brown. Gently run a small offset spatula around edge of each muffin cup. Let potato puffs stand in muffin cups for 10 minutes. Remove using small offset spatula.
To serve, top with additional bacon and chives, if desired.
Nutrition facts
Servings
260 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 115mg
- Sodium: 850mg
- Total Carbohydrates: 23g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%