Loaded Mashed Potato Cups

By jab120638

Ingredients

• 1 tube of Pillsbury Crescent rolls
• 2 cups leftover mashed potatoes (room temperature), or instant mashed potatoes (cooled)
• 1 1/2 cups cheddar cheese, shredded
• 3 tbsp Ranch dressing
• 4 slices of bacon, cooked and crumbled, divided
• 3 tbsp chopped green onions, divided
• 1/4 cup sour cream

Details

Servings 32
Adapted from iwashyoudry.com

Preparation

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. 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!