Name: Recipe
Ingredients: cooking spray; 2 cups cold leftover mashed potatoes; 3 large eggs; 1/2 cup shredded sharp Cheddar cheese; 1/2 cup shredded Vermont white Cheddar cheese; 2 green onions, chopped; 1 teaspoon dried chives; 2 slices bacon, cooked and crumbled; 1/2 tablespoon grated Parmesan cheese; salt and freshly ground black pepper to taste; sour cream, or as needed, for dipping

Ingredients

Scale

cooking spray
2 cups cold leftover mashed potatoes
3 large eggs
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Vermont white Cheddar cheese
2 green onions, chopped
1 teaspoon dried chives
2 slices bacon, cooked and crumbled
1/2 tablespoon grated Parmesan cheese
salt and freshly ground black pepper to taste
sour cream, or as needed, for dipping

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Instructions

Preheat the oven to 375 degrees F (190 degrees C). Spray a standard muffin tin liberally with cooking spray.
Reserve 2 tablespoons shredded Cheddar and 2 tablespoons white Cheddar for topping. Stir mashed potatoes, remaining Cheddar cheese, remaining white Cheddar cheese, eggs, and onion together in a bowl. Season with salt and pepper. Fold in dried chives, Parmesan cheese and bacon.
Divide mixture evenly into 12 muffin cups. Sprinkle reserved cheese evenly on top.
Bake until golden brown, about 15 minutes. Remove from the oven; let stand for 5 minutes.
Using a dinner knife, gently run around each puff and remove carefully. Serve immediately with sour cream.