Crispy Potato Bites (Print Version)

# Ingredients:

01 - 1 teaspoon paprika.
02 - 1 whole egg and 1 extra yolk.
03 - 1 teaspoon black pepper.
04 - 1 pinch of salt.
05 - 2 tablespoons of melted butter.
06 - 1 cup of sharply flavored shredded cheddar.
07 - 3/4 cup sour cream.
08 - 1 box of instant mashed potato mix (makes 6 servings).

# Instructions:

01 - Follow the packet instructions for the instant potato mix. Use only butter and water. Let it cool off for a bit.
02 - Stir in the cheddar, sour cream, and pepper. Wait until it cools to room temperature, then season with salt as needed.
03 - Beat together the egg and yolk, then gently fold them into the cooled potato mix.
04 - Spoon the mixture into a piping bag or a plastic bag with the corner clipped off.
05 - Grease the mini muffin pan thoroughly before layering the potato mix inside using the bag.
06 - Combine paprika into the melted butter, then spread the mix over the tops.
07 - Put into the oven at 350°F for half an hour. Broil the tops for 2 minutes until they brown.
08 - Leave them to sit untouched for around 15 to 20 minutes before lifting them out.

# Notes:

01 - Let the potatoes chill first before adding the eggs.
02 - You can prep these early and finish baking later.
03 - Grease the pan generously to avoid sticking issues.
04 - Want more flavor? A sprinkle of garlic powder could help!
05 - Don’t use a microwave to reheat—use your oven instead.

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