Loaded Mashed Potato Bombs

Refrigerated mashed potatoes loaded with savory ingredients make the perfect filling for these delicious crescent appetizers. MORE+ LESS-

By Pillsbury Kitchens

September 12, 2016

can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

cup refrigerated mashed potatoes (from a 24-oz package)

1/4

cup chive & onion cream cheese spread, softened (2 oz)

1/4

teaspoon pepper

1/3

cup diced cooked ham

1/4

cup sliced green onions

1/4

cup shredded Cheddar cheese (1 oz)

tablespoons crumbled cooked bacon

Hide Images

1

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.
2

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.
3

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.