LOADED MASHED POTATO BOMBS
Refrigerated mashed potatoes loaded with savory ingredients make the perfect filling for these delicious crescent appetizers.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
- In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
- Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g
LOADED MASHED POTATO BALLS
Steps:
- Preheat oven to 350°F. Grease a muffin tin.
- Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. Cool completely.
- Place a biscuit on the counter and roll into a 4-inch circle.
- Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
- Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
- Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
- Run a knife along the edges and remove the potato balls.
Nutrition Facts : Calories 284 kcal, Carbohydrate 36 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 668 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
LOADED MASHED POTATO STUFFED BISCUITS
Provided by Girl Versus Dough
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly grease the bottom and sides of a 9-inch round cake pan.
- In a large bowl, combine Bisquick, milk, 1/2 cup crumbled bacon, 1/4 cup green onions and garlic powder until a smooth, soft dough forms.
- On a surface lightly sprinkled with Bisquick, pat dough to a 1/2-inch thickness. Use a round biscuit cutter to cut dough into 16 3-inch biscuits.
- On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to prepared cake pan. Arrange biscuits evenly in pan, with one biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup shredded cheddar cheese.
- Bake biscuits 20 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Sprinkle remaining 1/4 cup cheddar cheese and mozzarella cheese on top of biscuits. Bake another 5 minutes until cheese is melted. Top with remaining green onions and more crumbled bacon.
LOADED DOUBLE-BACON BREAKFAST BISCUITS
These quick and easy biscuits have all the drool-worthy flavors of a loaded baked potato with a delicious breakfast twist.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
- In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
- Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.
Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Biscuit, Sodium 510 mg, Sugar 0 g, TransFat 0 g
LOADED MASHED POTATOES
This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!
Provided by Jaime Lee C.
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
- Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Nutrition Facts : Calories 493 calories, Carbohydrate 32.6 g, Cholesterol 90.2 mg, Fat 34.8 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 21.3 g, Sodium 421.4 mg, Sugar 1.6 g
MASHED POTATO BISCUITS
Make and share this Mashed Potato Biscuits recipe from Food.com.
Provided by Bunlady
Categories Breads
Time 35m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix with a fork the flour, baking powder, and salt.
- With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
- Stir in milk until mixture is moistened.
- Turn dough out on floured board and knead 6 to 8 times.
- Roll out to about 1/2 inch thick and cut with biscuit cutter.
- Place on baking sheet 1 1/2 inches apart.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with fresh butter or honey.
Nutrition Facts : Calories 98.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 254.8, Carbohydrate 14.6, Fiber 0.6, Sugar 0.2, Protein 2
LOADED MASHED POTATOES
Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. -Dawn Reuter, Oxford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love