Baked Potato Puffs Recipe

Mashed potatoes: These can be leftover or freshly made, providing the base for the puffs.

Shredded cheese: Adds a rich, cheesy flavor to the puffs. Cheddar is a great choice, but feel free to use your favorite.

Egg: Acts as a binder to hold the ingredients together.

Flour: Helps to give structure to the puffs, ensuring they hold their shape while baking.

Salt: Enhances the overall flavor of the puffs.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When forming the potato puffs, make sure to lightly grease your hands or the cookie scoop to prevent the mashed potato mixture from sticking. This will help you create uniform balls that bake evenly. Additionally, for an extra crispy exterior, consider lightly brushing the potato puffs with a bit of melted butter before placing them in the oven.

• mashed potatoes - Substitute with cauliflower mash: Cauliflower mash provides a similar texture and can be a lower-carb alternative.

• cheddar - Substitute with mozzarella: Mozzarella melts well and has a mild flavor that complements the dish.

• cheddar - Substitute with parmesan: Parmesan adds a sharp, nutty flavor and a slightly different texture.

• large beaten egg - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a slightly nutty flavor.

• flour - Substitute with cornstarch: Cornstarch can be used to achieve a similar binding effect and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To keep your baked potato puffs fresh, store them in an airtight container. Place a sheet of parchment paper between layers to prevent sticking.
• Refrigerate the container for up to 3 days. When ready to enjoy, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• For longer storage, freeze the potato puffs. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the puffs to a resealable freezer bag or airtight container. Label with the date and store for up to 3 months.
• To reheat from frozen, place the potato puffs on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• For a quick snack, microwave the frozen puffs on a microwave-safe plate for 1-2 minutes, though they may not be as crispy as oven-reheated ones.
• If you prefer, you can also reheat the puffs in an air fryer at 350°F (175°C) for 8-10 minutes, shaking the basket halfway through for even crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the baked potato puffs on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and crispy on the outside. This method ensures they remain crispy and delicious.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the potato puffs in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps them extra crispy.

• Microwave Method: Place the potato puffs on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but may result in a softer texture.

• Skillet Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Place the potato puffs in the skillet and cook for 3-5 minutes, turning occasionally until they are heated through and crispy on the outside. This method adds a lovely golden crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the potato puffs on the toaster oven tray. Heat for 10-12 minutes, or until they are warmed through and crispy. This method is convenient and effective for small batches.

• Oven: Used to bake the potato puffs at a consistent temperature of 400°F (200°C).

• Mixing bowl: Essential for combining the mashed potatoes, shredded cheese, beaten egg, flour, salt, and black pepper.

• Spoon: Useful for mixing the ingredients together in the mixing bowl.

• Cookie scoop: Helps in forming small, evenly-sized balls from the potato mixture.

• Baking sheet: Provides a flat surface to place the potato balls on for baking.

• Parchment paper: Prevents the potato puffs from sticking to the baking sheet and makes for easy cleanup.

• Measuring cups: Ensures accurate measurement of the mashed potatoes, shredded cheese, and flour.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Cooling rack: Allows the baked potato puffs to cool slightly before serving.

Use pre-made mashed potatoes: Save time by using leftover mashed potatoes or store-bought mashed potatoes instead of making them from scratch.

Shred cheese in advance: Shred your cheddar cheese or any preferred shredded cheese ahead of time and store it in the fridge.

Batch preparation: Form the potato puffs in bulk and freeze them. Bake directly from frozen when needed.

Cookie scoop for uniformity: Use a cookie scoop to quickly form evenly-sized potato balls for consistent baking.

Preheat the oven: Always preheat your oven while preparing the mixture to save time.