Preheat oven to 375°F (190°C). Lightly grease a muffin tin or spray with nonstick spray.
Mix ingredients: In a large bowl, combine mashed potatoes, cheese, egg, sour cream, green onions, salt, pepper, and bacon (if using). Mix until well combined.
Scoop and fill: Spoon mixture into the muffin tin, filling each cup to the top. Press down slightly to shape them.
Top with cheese (optional): Sprinkle a little extra shredded cheese on top for a golden, crispy finish.
Bake for 20–25 minutes or until tops are golden brown and edges are slightly crispy.
Cool slightly before removing from the tin. Sprinkle with fresh parsley if desired.
💡 Tips:
You can add finely chopped cooked broccoli, sautéed mushrooms, or herbs for variety.
These reheat beautifully in the air fryer or oven.
Serve as a fun brunch item, holiday side, or even as a savory snack!
Would you like a gluten-free or dairy-free variation of this recipe?
