Loaded Mashed Potato Bombs W Leftover Mashed Potatoes Recipes

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 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.

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. 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.

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.

LOADED MASHED POTATO BOMBS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Wash the potatoes, then poke with a fork a few times.
• Bake the potatoes in the oven 1 hour or microwave until soft. Allow to cool slightly.
• Slice each potato in ½-inch lengthwise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt, and pepper until smooth.
• Stir in the chives, bacon and shredded cheddar cheese. Let cool completely.
• Wrap 1½ tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit.
• Place seam side down on the parchment-lined baking pan.
• Bake 15 to 20 minutes or until heated through and cheese is melted.
• Serve warm, and enjoy!