Loaded Mashed Potato Stuffed Biscuits Recipes

LOADED MASHED POTATO BALLS

Steps:

• Preheat oven to 350°F. Grease a muffin tin.
• Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. Cool completely.
• Place a biscuit on the counter and roll into a 4-inch circle.
• Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
• Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
• Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
• Run a knife along the edges and remove the potato balls.

LOADED MASHED POTATO STUFFED BISCUITS

Steps:

• 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, 1/2 cup crumbled bacon, 1/4 cup green onions and garlic powder until a smooth, soft dough forms.
• On a surface lightly sprinkled with Bisquick, pat dough to a 1/2-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 3/4 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 1/4 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.

LOADED MASHED POTATO-STUFFED BISCUITS

Steps:

• Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
• In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
• On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use 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 cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
• Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.