Mini Loaded Baked Potato Donuts
Mini loaded baked potato donuts are savory bite-size donuts packed with mashed potatoes, crispy bacon, cheddar cheese, and fresh chives for a fun twist on classic loaded baked potatoes. Fried until golden and tender, then finished with sour cream and extra toppings, these savory donuts promise crispy edges and fluffy centers in every bite. They’re also a clever way to transform leftover mashed potatoes into a playful, crowd-pleasing appetizer that feels both nostalgic and unexpected.
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Ingredients
for 24 donuts
- 8 bacon slices
- 1 ⅓ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- 1 cup shredded cheddar cheese, divided
- ¼ cup minced fresh chives, divided
- 4 tablespoons unsalted butter, softened
- ½ cup leftover mashed potatoes
- 1 large egg
- ¼ cup buttermilk
- 2 qt canola oil
- sour cream, to taste
Nutrition Info
- Calories 162
- Fat 13g
- Carbs 5g
- Fiber 0g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat renders and the slices are evenly crisp and deep golden, 8–10 minutes. Transfer to a paper towel-lined plate to drain, and let stand until cool enough to handle, about 5 minutes. Stack the slices, and finely chop into small, even pieces. Set aside.
- Whisk together the flour, baking powder, salt, garlic powder, onion powder, black pepper, and baking soda in a large bowl until evenly combined. Add 6 tablespoons of the chopped bacon, ¾ cup plus 2 tablespoons of the cheddar cheese, and 3 tablespoons of the chives. Using a spatula, fold the mixture together. Set aside.
- Beat the butter in a large bowl with an electric hand mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the mashed potatoes and egg; beat until combined, 1–2 minutes. Add half of the flour mixture (about 1½ cups); beat on medium speed until mostly incorporated, about 1 minute. Add the buttermilk; beat until almost combined, 30–60 seconds. Add the rest of the flour mixture. Using spatula, fold the mixture together until just incorporated.
- Turn the dough out onto a lightly floured work surface. Knead for 1–2 minutes, until the dough is cohesive and no longer sticky, adding up to ¼ cup more flour as needed if the dough is too sticky.
- Using a rolling pin, roll out the dough to ½-inch thickness, flouring the dough as needed to prevent sticking.
- Using a 1 ½-inch round cutter, cut out donuts from the dough. Using a ½-inch round cutter, cut out holes from each donut center. Set the donuts and donut holes on a parchment paper-lined baking sheet. Re-roll the dough scraps, and cut out more donuts (you’ll have about 24 donuts total). Refrigerate the donuts and holes, uncovered, until ready to cook.
- Heat the oil in a large pot fitted with a deep-fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet, and set aside.
- Working in about 3 batches total, fry the donuts and holes in the hot oil, turning once, until deep golden brown, about 4 minutes per batch (the donut holes will cook in just about 2 minutes). Transfer the fried donuts to the prepared wire rack.
- Garnish the fried donuts with a drizzle of sour cream, and top evenly with the remaining 2 tablespoons bacon, 2 tablespoons cheddar, and 1 tablespoon chives.
- Enjoy!
- Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
