POTATO MINI BREADS with bacon and provolone, a delicious appetizer for the holiday season that you can make in no time. Simple and economical, perfect for Christmas or New Year’s lunch.
I know, Christmas is that time of year when we promise ourselves to ‘not overdo it’… but then comes the craving for delightful and comforting appetizers that smell of holiday cheer and a warm oven.
So here I am with my new Christmas obsession: potato mini breads with bacon and provolone, an easy and quick appetizer that always makes a great impression!
They are soft inside, crispy on the outside, and gooey in the center, with that irresistible mix of potatoes, cheese, and bacon that pleases everyone, even the Christmas Grinches.
These savory mini breads are perfect for starting a Christmas lunch or a dinner with friends. They are made in a very short time and can be baked in a traditional oven or an air fryer (for those who want to keep it light… or at least try!).
You only need boiled potatoes, crispy bacon, gooey provolone, and a sprinkle of parmesan. Mix everything, pour into mini panettone molds, and pop them in the oven: in half an hour, you have an economical yet impressive Christmas appetizer.
The best part? The filling, of course!
I use smoked provolone because it gives that irresistible aroma reminiscent of fireplaces and festivities, but you can replace it with scamorza, mozzarella, or even gorgonzola for a stronger touch.
The bacon, on the other hand, adds that savory crunch that pairs wonderfully with the sweetness of the potatoes.
All wrapped in a super soft dough thanks to eggs, parmesan, and a pinch of nutmeg.
Join me in the kitchen today for some potato mini breads with bacon and provolone.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 1.1 lbs potatoes
- 7 oz sweet bacon
- 1 egg
- 3 tbsps grated parmesan
- 5.3 oz provolone
- pepper
- salt
Steps
Wash the potatoes thoroughly and boil them, then mash with a potato masher.
Collect the puree in a bowl, add the egg, parmesan, diced bacon, pepper, mix and add salt.
Butter and flour a mini bread mold, pour in the mixture, place a piece of provolone in the center, sprinkle with breadcrumbs if you like, and bake.
Bake at 356°F for 15 minutes.
Bon appétit
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POTATO MINI BREADS with bacon and provolone
Smart tips for perfect mini breads
Use waxy potatoes: they hold their shape better and provide a creamy texture.
For a lighter result, you can steam the potatoes instead of boiling them.
Mini panettone molds are ideal, but you can also use muffin molds.
If you want an extra golden effect, brush the surface with a bit of oil before baking.
They can be prepared in advance and reheated 10 minutes before serving!
Whether you serve them as a Christmas appetizer or a New Year’s Eve snack, these little savory breads will be the surprise of the menu.
The look is elegant, but the preparation is really simple: one of those smart Christmas recipes that make everyone believe you spent hours in the kitchen (but you and I know that’s not the case 😏).
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FAQ POTATO MINI BREADS with bacon and provolone
Can I make the potato mini breads in advance?
Yes! You can prepare them the day before and warm them up in the oven for a few minutes before serving.
Can I freeze them?
Absolutely! Once cooked and cooled, freeze them individually and then reheat directly in the oven.
Can I replace the bacon?
Of course, try using speck, cooked ham, or salami.
Vegetarian version?
Omit the bacon and add diced grilled vegetables or sautéed mushrooms: they’ll be just as delicious.
Oven or air fryer?
Both work great! In an air fryer, they’ll be crispier, in the oven, softer.
