BAKED CHEESY MASHED POTATO BITES
These Baked Mashed Potatoes loaded with cheese, broccoli, baked into delicious mashed potato bites that have kids happily eating their vegetables for dinner!
Provided by Jodi Danen
Categories Sides
Time 35m
Number Of Ingredients 4
Steps:
- Add potatoes to medium pot. Add enough cold water to cover potatoes. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes, or until potatoes are tender.
- Preheat oven to 400°F. Spray muffin tin with non-stick cooking spray. Set aside.
- Combine potatoes, eggs and cheese in medium bowl. Mash until smooth. Gently stir in broccoli. Season with salt and pepper, to taste.
- Divide into 6 muffin tins for large bites, or 12 for smaller potato bites. Use mini muffin tin if desired.
- Bake 20 minutes. Serve immediately or freeze for later.
Nutrition Facts : Calories 128 kcal, Carbohydrate 14 g, Protein 7 g, Fat 5 g, Cholesterol 92 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 3 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
MASHED POTATO BITES
Mashed potato bites are a delicious potato recipe for kids. Mashed potato bites is a leftover mashed potatoes recipe loaded with cheese and broccoli then baked. This potato side dish has kids happily eating their vegetables! Gluten-free.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven and prep the pan. Preheat oven to 400°F. Prepare the muffin tin with nonstick cooking spray.
- ⭐️Steam the broccoli. Place chopped broccoli into a microwave-safe bowl. Add 2-3 tablespoons water, cover. Microwave for 40 seconds - 1 minute, or until softened and bright green.
- Combine the ingredients. Combine In a medium-sized bowl, combine mashed potatoes, eggs, cheese, and salt and pepper (if needed). Gently stir in steamed broccoli.
- Place into muffin tins. Divide mixture into 8 muffin tins for large bites, or 12 for smaller potato bites, or use a mini muffin tin.
- ⭐️Bake. Bake 400°F for 20 minutes. Serve immediately or freeze for later.
Nutrition Facts : ServingSize 1 each, Calories 107 kcal, Sugar 1 g, Sodium 375 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 5 g, Cholesterol 69 mg, UnsaturatedFat 2 g
CHEESY LOADED POTATO BITES
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the potatoes, oil and salt and pepper to taste and toss to coat. Transfer to a baking sheet and roast until tender and easily pierced with a fork, 20 to 25 minutes.
- Meanwhile, combine the milk, garlic and onion powders and cayenne in a small slow cooker or pot. Add the cheese and heat on high if using a slow cooker (or over low heat if using a pot) until the cheese is melted, 15 to 20 minutes. Whisk to completely blend the mixture. Stir in three-quarters of the bacon and chives (reserve the remaining bacon and chives for garnish). Stir in the roasted potatoes and gently mix until completely coated with the cheese sauce. Top with the remaining bacon and chives. Serve hot with cocktail picks.
BAKED MASHED POTATO BITES RECIPE
You won't be able to eat just one of these Baked Mashed Potato Bites, the perfect lightened-up appetizer! For 2 bites...81 calories and 3 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Appetizers For Entertaining
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a mini muffin pan (24 cups) with cooking spray.
- Bring a large saucepan of water to a boil. Cut the potatoes in half. Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve ¼ cup of the cooking water. Drain the potatoes and garlic into a colander. Transfer to a large bowl.
- Mash the potatoes and garlic cloves with the olive oil, pepper and salt until combined. They won't be completely smooth because of the potato skins. If the potatoes are a little dry, mash in some of the reserved cooking water.
- Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
- Using a spoon, place 1 ½ tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
- Bake until the potato bites are browned around the edges and starting to brown on top, 25 to 30 minutes. Let rest for 5 minutes. Using a small metal spatula, remove the potato bites from the muffin tin and transfer to a serving platter. Garnish with yogurt and parsley, if desired. Serve.
Nutrition Facts : ServingSize 2 Bites, Calories 80.8 kcal, Carbohydrate 7.9 g, Protein 2.5 g, Fat 4.7 g, SaturatedFat 1.1 g, Cholesterol 4.3 mg, Sodium 194.1 mg, Fiber 1 g, Sugar 1 g
MOLTEN MASHED POTATO BITES
These crispy croquettes have a surprise gravy center.
Provided by Food Network Kitchen
Categories appetizer
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
- For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
- Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
- Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
- Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
CHEESY MASHED POTATOES
Make and share this Cheesy Mashed Potatoes recipe from Food.com.
Provided by Carmen B.
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut in half. Place in a large saucepan and cover with water.
- Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
- Drain potatoes and mash, preferably with a potato masher.
- Stir in butter, sour cream, salt and pepper.
- Stir in cheese just until mixed.
- Pile into a heated serving dish.
- Potatoes can be covered and kept warm in oven for up to 30 minutes.
- Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
Nutrition Facts : Calories 528.6, Fat 15.7, SaturatedFat 9.8, Cholesterol 47.4, Sodium 829.8, Carbohydrate 81.7, Fiber 10, Sugar 3.8, Protein 17.2
CHEESY MASHED POTATO BAKE
I like this because of the cheese crust you get on top - a different way to serve up your mashed potatoes! A must for all cheese lovers.
Provided by Ozzy5223
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft.
- Drain the potatoes then mash with as much butter and milk as desired.
- Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper.
- Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides.
- Top with the remaining cheese, paprika for colour and some more herbs if desired.
- Grill/broil under a high heat until golden and bubbling.
- Serve immediately.
Nutrition Facts : Calories 435.6, Fat 19, SaturatedFat 12, Cholesterol 59.5, Sodium 923.3, Carbohydrate 48.6, Fiber 4.8, Sugar 2.4, Protein 18.6
CHEESY MASHED POTATO BAKE
Make this complete casserole up to a day in advance cover tightly and refrigerate, when ready to bake just pop in the oven and bake for a little longer time than stated. Add in some green onions and cooked crumbled bacon id desired. Use only russet potatoes for this! Prep time includes cooking potatoes. This makes a wonderful side dish and all amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
- Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
- Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
- Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
- At this point you can cover and refrigerate or bake for about 20-22 minutes.
Nutrition Facts : Calories 951.9, Fat 43.8, SaturatedFat 27.4, Cholesterol 126.6, Sodium 1732, Carbohydrate 115.3, Fiber 14.2, Sugar 5.4, Protein 28.3
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
LOADED MASHED POTATO BITES
Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESE-FILLED POTATO BITES
Turn mashed potatoes into a potluck appetizer recipe by baking them into cheesy mounds.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
- Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
- In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
- Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g
CHEESY POTATO BITES WITH RANCH DIP
Progresso® plain bread crumbs provide a simple addition to these potato bites - a wonderful appetizer on the occasion of Halloween.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls.
- In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.
- In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels.
- In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.
Nutrition Facts : Calories 264, Carbohydrate 10 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 778 mg
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