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:

Quickview
74k Calories
2g Protein
4g Total Fat
6g Carbs
1% Health Score
Limit These
Calories
74k
4%

Fat
4g
7%

  Saturated Fat
2g
14%

Carbohydrates
6g
2%

  Sugar
0.96g
1%

Cholesterol
7mg
3%

Sodium
126mg
5%

Get Enough Of These
Protein
2g
5%

Calcium
42mg
4%

Phosphorus
41mg
4%

Vitamin C
3mg
4%

Vitamin K
3µg
3%

Vitamin B1
0.05mg
3%

Selenium
1µg
3%

Vitamin B6
0.04mg
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.35mg
2%

Potassium
56mg
2%

Zinc
0.24mg
2%

Vitamin A
71IU
1%

Vitamin B5
0.13mg
1%

Magnesium
4mg
1%

Iron
0.2mg
1%

Vitamin B12
0.07µg
1%

Fiber
0.27g
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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