Cheesy Garlic and Bacon Potato Bites

As a family that needs to eat gluten free, we do eat a lot of potatoes. Making mashed potatoes in the Instant Pot is seriously so easy, and how I always make them now.

Add to those mashed potatoes some sour cream and seasonings, top with cheddar cheese and bacon bits, and you have the PERFECT snack!

Kids and adults alike will gobble these up. AND they make fantastic leftovers for breakfast the next morning.

Cheesy Garlic and Bacon Potato Bites

These perfectly cheesy and garlicky potato bites bake in a silicone mini-muffin tin and make the perfect snack for parties like the Super Bowl or New Year's Eve, after school snacks, book club and more!

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Servings: 64 mini bites

Course: Appetizer, Side Dish, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lbs russet potatoes I don't measure, just fill up to half line in Instant Pot
• 2 C chicken stock I like the organic Kirkland kind or homemade
• 1 C sour cream
• 1 1/2 tsp sea salt
• 3/4 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 TBSP dried chives, I do a heaping TBSP
• 1/4 tsp red pepper flakes(optional)
• 1 C Cheddar Cheese
• 8-10 cooked bacon pieces, crumbled

Equipment

• 1 Instant Pot
• silicone mini-muffin tin
• bowl
• measuring spoons, cookie scoop, measuring cups, etc

Method

 

1. If you don't have bacon crumbled already, start that before you start the potatoes.
2. Wash and prep potatoes. I peel the skin off about half of the potatoes and leave it on the other half. Cut potatoes in half lengthwise, then in half again, and then one more time. This makes smaller wedges. Place in Instant Pot
3. Fill up to the Half Way line. Don't over fill.
4. Add chicken stock.
5. Close the IP lid and make sure it is sealed. Then set to manual for 12 minutes. It takes about 15 minutes to come to pressure, then the 12 minutes will start.
6. Once the 12 minutes is done, quick release the steam- make sure you are being careful to not burn yourself.
7. Carefully take out the inner pot. Dump out about 1/3-1/2 C of the stock that is still in there. Then mash the potatoes with the rest of the stock in the pot.
8. Add the sour cream and seasonings and stir well.
9. Using a small cookie scoop, scoop the potatoes into the mini-muffin silicone tin. Press the mashed potatoes slightly so each hole is filled up. Top with a little bit of cheddar cheese and bacon pieces.
10. Place in oven and BROIL on low for 1-2 minutes. Remove and enjoy!

Notes

You can also make these in regular sized muffin tins.  I like to use silicone muffin liners.  The directions for these are the same, you just might need to BROIL 2-3 minutes instead of 1-2 minutes.

This recipe is perfect for using up left over mashed potatoes when you run out of gravy…because let’s be honest, it happens.

These cheesy garlic and bacon potato bites are great for taking to parties like the Super Bowl or New Year’s Eve too.

I hope you have fun making these.

Emma