Muffin Tin Smashed Potatoes

Name: Muffin Tin Smashed Potatoes With Bacon and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 small new potatoes; cooking spray; 1/4 cup butter, melted; 3 tbsp heavy cream; 1 cup shredded cheddar cheese; 1/4 cup cooked bacon bits; 1/4 cup sour cream, for garnish; 1 tbsp chopped chives, for garnish

Muffin tin smashed potatoes are creamy, buttery potato cups loaded with cheddar cheese and bacon bits, offering restaurant-quality portions in an easy-to-serve format. They work equally well as an appetizer or side dish and can be prepared ahead.

🌍American 🏷️Smashed potatoes 🏷️Potato bites 🏷️Appetizer 🏷️Side dish Bacon

🏷️

🏷️Cheddar cheese

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TikTok

Total

35 min

Servings

12

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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Ingredients

12 small new potatoes
cooking spray
1/4 cup butter, melted
3 tbsp heavy cream
1 cup shredded cheddar cheese
1/4 cup cooked bacon bits
1/4 cup sour cream, for garnishoptional
1 tbsp chopped chives, for garnishoptional

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Instructions

1
Boil the small new potatoes in a pot of water until they are fork-tender.
2
Drain the potatoes and let them cool slightly.
3
Spray a 12-cup muffin tin with cooking spray.
4
Place one cooled potato into each cup of the muffin tin.
5
Using the bottom of a small glass or bottle, gently smash each potato flat inside its cup.
6
In a measuring cup or small bowl, mix together the melted butter and heavy cream.
7
Pour about a tablespoon of the butter and cream mixture over each smashed potato.
8
Top each potato with a generous amount of shredded cheddar cheese and cooked bacon bits.
9
Bake in a preheated oven at 350°F for 18-20 minutes, or until the cheese is melted and bubbly.
10
Carefully remove the potato bites from the muffin tin. Garnish with a dollop of sour cream and chopped chives before serving.

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Tips & Notes

Pro tips

Cook potatoes until just fork-tender; overcooking makes them watery and harder to mash to the right consistency.
Mash potatoes while still warm to ensure smooth texture and better absorption of butter and cream.
Press the mashed mixture firmly into muffin cups so portions stay intact and don't collapse when removed.
Sprinkle bacon and chives on top just before serving to keep them crispy and fresh.

Substitutions

Heavy cream → sour cream or whole milk (texture will be slightly less rich)
Cheddar cheese → Gruyère, Monterey Jack, or sharp white cheddar (adjust salt to taste)
Cooked bacon bits → crumbled sausage, chopped ham, or omit for vegetarian version
Butter → olive oil or ghee (note: flavor profile will change)

Storage & make-ahead

Store cooled muffin tin potatoes in an airtight container in the refrigeridge for up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed through.

Equipment

12-cup muffin tin · potato masher

Common Questions

Can I make muffin tin smashed potatoes ahead of time?

Yes. Prepare and fill the muffin tin up to 24 hours ahead, cover with foil, refrigerate, then bake before serving. Add 5–10 minutes to bake time if starting from cold.