Grilled Potato Cupcakes


  • 9 small russet potatoes
  • 1 stick salted butter – room temperature
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3/4 cup shredded Colby Jack cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 6 (or more) slices of bacon, cooked and crumbled
  • 1 egg
  • 1/3 cup flour
  • 1/2 – 3/4 cup shredded cheddar cheese
  • 2 jalapenos – one diced and one sliced


  1. Peel the potatoes and cut them into 1″ pieces.  Boil them in salted water until for tender.  Drain the water
  2. Add the potatoes back to the pan with the butter.  Mash the potatoes.  Mix in the sour cream; then add the milk, seasoning and Colby Jack cheese.  Mix.
  3. Heat your grill to 375 degrees
  4. Once you have your mashed potatoes made and cooled a bit, mix in the flour, egg, bacon pieces (reserving a little for topping) and diced jalapeno.
  5. Spray a muffin pan with cooking spray.  
  6. OPTIONAL:  Put a little of the cheddar cheese at the bottom of each muffin tin
  7. Fill muffin tins with potato mixture.  Top with the cheddar cheese, bacon crumbles and slied jalapenos.
  8. Cook ~20 minutes.  If you chose to put the optional cheese on the bottom – watch so it doesn’t burn).  
  9. Remove from the grill and let the potato cupcakes sit for 5 minutes to cool.  Drizzle with BBQ sauce (optional) and then serve.


Recipe compliments of #guardianofthegrill

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