Loaded Mashed Potato Cups
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 32
- 1/4 cup sour cream
- 11/2 cups cheddar cheese shredded
- 1 tube of pillsbury crescent rolls
- 2 cups leftover mashed potatoes (room temperature) or instant mashed potatoes (cooled)
- 3 tbsp ranch dressing
- 4 slices of bacon cooked and crumbled divided
- 3 tbsp chopped green onions divided
- Carbohydrate 0.465411328319607 g
- Cholesterol 24.780585957716 mg
- Fat 8.35537734967196 g
- Fiber 0.0276445310701685 g
- Protein 5.71181953603958 g
- Saturated Fat 4.99125117591627 g
- Serving Size 1 1 Serving (26g)
- Sodium 152.173007922996 mg
- Sugar 0.437766797249439 g
- Trans Fat 0.445467890920341 g
- Calories 100 calories
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 ¾ of the crumbled bacon, and about ¾ 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!
