Loaded Mashed Potato Cups
The recipe Loaded Mashed Potato Cups can be made in around 45 minutes. This recipe makes 32 servings with 81 calories, 2g of protein, and 5g of fat each. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from I Wash You Dry has 512 fans. It works well as a cheap side dish for Thanksgiving. Head to the store and pick up sour cream, crescent rolls, green onions, and a few other things to make it today. Overall, this recipe earns a not so outstanding spoonacular score of 12%. Loaded Mashed Potato Bites, Loaded Mashed Potato Casserole, and Loaded Mashed Potato Soup are very similar to this recipe.
Servings: 32
Ingredients:
4 slices of bacon, cooked and crumbled, divided
1 tube of Pillsbury Crescent rolls
3 tbsp chopped green onions, divided
2 cups leftover mashed potatoes (room temperature), or instant mashed potatoes (cooled)
3 tbsp Ranch dressing
1 1/2 cups cheddar cheese, shredded
1/4 cup sour cream
Equipment:
mini muffin tray
bowl
oven
Cooking instruction summary:
Preheat oven to 350 degrees F.Unwrap Pillsbury crescents and separate into 4 rectangles. Pinch the seams closed, and cut each rectangle into 8 squares (32 squares total). Lightly spray a mini muffin tin with non-stick cooking spray and gently press the crescent squares into each muffin cup. Set aside.In a small bowl combine the leftover mashed potatoes, cheddar cheese, ranch dressing, about 3/4 of the crumbled bacon, and about 3/4 of the green onions. Stir to combine.Scoop about 1 tablespoon of filling into each crescent cup. Bake for 15-17 minutes or until the crescents are golden brown and cooked through. Let cool slightly before removing to serving plate. Add a little touch of sour cream to each cup, and sprinkle with remaining bacon and green onions. Serve warm. Enjoy!
Step by step:
1. Preheat oven to 350 degrees F.Unwrap Pillsbury crescents and separate into 4 rectangles. Pinch the seams closed, and cut each rectangle into 8 squares (32 squares total). Lightly spray a mini muffin tin with non-stick cooking spray and gently press the crescent squares into each muffin cup. Set aside.In a small bowl combine the leftover mashed potatoes, cheddar cheese, ranch dressing, about 3/4 of the crumbled bacon, and about 3/4 of the green onions. Stir to combine.Scoop about 1 tablespoon of filling into each crescent cup.
2. Bake for 15-17 minutes or until the crescents are golden brown and cooked through.
3. Let cool slightly before removing to serving plate.
4. Add a little touch of sour cream to each cup, and sprinkle with remaining bacon and green onions.
5. Serve warm. Enjoy!
Nutrition Information:
covered percent of daily need
