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
MASHED POTATO BOMBS
Give your favorite potato recipe an update with these cheesy Mashed Potato Bombs! Flavored with cream cheese, Parmesan cheese, green onions and bacon, this savory recipe for mashed potato bombs is sure to become a family favorite.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
- Heat oven to 375ºF. Spoon potatoes into medium bowl. Add cream cheese spread, butter, Parmesan and pepper; mash until blended.
- Whisk 1 egg until blended. Add to potato mixture along with the green onions and bacon bits; mix well.
- Cover baking sheet with parchment. Shape potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball. Place on prepared baking sheet.
- Whisk remaining egg with water; brush evenly onto potato balls.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8844 g, Sugar 0 g, Protein 7 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
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.
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STUFFED MASHED POTATO BOMBS - KENT ROLLINS
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- Stir the potatoes until smooth. If you're using freshly mashed potatoes add a little butter, to taste. Season with our mesquite seasoning (kentrollins.com) or salt and pepper, to taste.
- Stir in enough flour to form a ball that will hold together and isn't sticky. Flour your hands and form the potatoes into balls that are slightly larger than golf ball-sized. Be sure to reserve about 1/3 - 1/2 cup of mashed potatoes to use as a sealer later.
- Form a deep well or hole in the middle of the ball. Layer in about 1/2 teaspoon to 1 teaspoon each of the cheese followed by the bacon bits, green onions and sour cream. Finish by topping with more cheese.
- Bring the outside edges of the potato ball together to seal at the top. Use any leftover potatoes and add to the top, if needed to seal.
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