Loaded Baked Potato Muffins

With one of my most recent recipes, the pizza muffins, I kept thinking as to what to make using the muffin tins as the pizza muffins were such a huge hit. To me the muffin tin is a bit like the waffle iron. As soon as you start tinkering and making great things with the waffle iron, then it gets you thinking of other creative ideas, much like the muffin tin. So with a recent Sunday meal, and one of my favorite meals of all time (chicken, mashed potatoes, and corn), I decided to come up with a twist of the mashed potatoes, and use the muffin tin to make loaded mashed potato muffins. Talk about crazy good, this is it!

Loaded Baked Potato Muffins
Loaded Baked Potato Muffins Recipe

First let me start by saying that I love mashed potatoes, but really love loaded mashed potatoes. Maybe it’s the texture of the bacon, or heck maybe it is just the bacon, but the combination of everything really made this meal shine.

Let’s get started.


  • 4 russet potatoes, skins peeled and removed, and cut into cubes
  • 4 tbsp unsalted butter
  • 3/4 cup of milk
  • salt, to taste
  • cracked black pepper, to taste
  • 2 green onions, thinly sliced
  • 6 slices of bacon, cooked and chopped
  • 1 cup of shredded cheddar cheese
  • cooking spray

Start by adding your potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.

During this time, cook your bacon, and slice your green onions.

When the potatoes are tender, strain them and return them back to the heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash them however you desire. I use a ricer on mine as I like the nice, and smooth texture.  Add the potatoes to a mixing bowl, and add in the bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.


Loaded Baked Potato Muffin Ingredients
Loaded Baked Potato Muffin Ingredients

Preheat your oven to 375 degrees. During this time, spray the inside of the muffin tins with the cooking spray. Spoon the loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with the shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.

Remove from the oven, and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin, and gently lift out. If some get stuck, don’t worry as it’s going down with the rest of your meal.

These things were awesome. Everything I loved about a loaded baked potato but in muffin form. What’s not to love about that! The muffin tin pulled through once again, and that made this cook a very happy person. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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