loaded mashed potato stuffed biscuits
Loaded mashed potato stuffed biscuits is a gluten free recipe with 8 servings. One serving contains 265 calories, 11g of protein, and 24g of fat. For 91 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a cheap side dish. 285 people have made this recipe and would make it again. It is perfect for Thanksgiving. This recipe from Girl Versus Dough requires mix, monterey jack cheese, garlic powder, and green onions. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 29%, this dish is not so super. If you like this recipe, you might also like recipes such as Loaded Mashed Potato-Stuffed Biscuits, Loaded Mashed Potato Soup, and Loaded Mashed Potato Cups.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
10 slices (12 oz) cooked and crumbled bacon
1 pouch Betty Crocker® Homestyle Creamy Butter Flavored Mashed Potatoes, prepared according to package directions
¼ teaspoon garlic powder
½ cup chopped green onions
1 cup shredded sharp cheddar or Monterey Jack cheese
¾ cup shredded mozzarella cheese
4½ cups Original Bisquick® mix
Equipment:
cake form
bowl
oven
toothpicks
Cooking instruction summary:
Heat oven to 375°F. Lightly grease the bottom and sides of a 9-inch round cake pan.In a large bowl, combine Bisquick, milk, ½ cup crumbled bacon, ¼ cup green onions and garlic powder until a smooth, soft dough forms.On a surface lightly sprinkled with Bisquick, pat dough to a ½-inch thickness. Use a round biscuit cutter to cut dough into 16 3-inch biscuits.On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to prepared cake pan. Arrange biscuits evenly in pan, with one biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with ¾ cup shredded cheddar cheese.Bake biscuits 20 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Sprinkle remaining ¼ cup cheddar cheese and mozzarella cheese on top of biscuits. Bake another 5 minutes until cheese is melted. Top with remaining green onions and more crumbled bacon.
Step by step:
1. Heat oven to 375°F. Lightly grease the bottom and sides of a 9-inch round cake pan.In a large bowl, combine Bisquick, milk, ½ cup crumbled bacon, ¼ cup green onions and garlic powder until a smooth, soft dough forms.On a surface lightly sprinkled with Bisquick, pat dough to a ½-inch thickness. Use a round biscuit cutter to cut dough into 16 3-inch biscuits.On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal.
2. Transfer to prepared cake pan. Arrange biscuits evenly in pan, with one biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with ¾ cup shredded cheddar cheese.
3. Bake biscuits 20 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Sprinkle remaining ¼ cup cheddar cheese and mozzarella cheese on top of biscuits.
4. Bake another 5 minutes until cheese is melted. Top with remaining green onions and more crumbled bacon.
Nutrition Information:
covered percent of daily need
