Loaded Mashed Potato Bombs Food

LOADED MASHED POTATO BOMBS

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.

MASHED POTATO BOMBS

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.

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.

LOADED MASHED POTATOES

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.

POTATO BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium; cook and stir garlic until fragrant, about 1 minute.
• Place potatoes in a microwave-safe bowl; add 1 tablespoon olive oil and toss to coat. Heat in the microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled.
• Slice potatoes in half and scoop filling into a bowl. Set potato skins aside.
• Mash garlic, potato filling, Gouda cheese, onion powder, salt, and pepper together in a bowl. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place on a baking sheet.
• Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

LOADED SMASHED POTATOES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.