Loaded Mashed Potato Bombs

(14)
  9 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 24 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
cup refrigerated mashed potatoes (from a 24 oz package)
1/4
cup chive and 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
2
tablespoons crumbled cooked bacon

Directions

  1. 1 Heat oven to 375°F; spray bottoms and sides of 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 of muffin cup.
  2. 2 In medium bowl, mix mashed potatoes, cream cheese and pepper with a spoon or an electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons green onions, Cheddar cheese and bacon until combined. Spoon tablespoonfuls of the potato mixture into each cup.
  3. 3 Bake for 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using a metal spatula or small knife, run around edges of each cup to loosen and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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