Best 10 Loaded Mashed Potato Stuffed Biscuits Recipes

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 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 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.

LOADED DOUBLE-BACON BREAKFAST BISCUITS

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
• Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.

LOADED MASHED POTATO BITES

Steps:

• In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

MASHED POTATO BISCUITS

Steps:

• In a large bowl mix with a fork the flour, baking powder, and salt.
• With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• Stir in milk until mixture is moistened.
• Turn dough out on floured board and knead 6 to 8 times.
• Roll out to about 1/2 inch thick and cut with biscuit cutter.
• Place on baking sheet 1 1/2 inches apart.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with fresh butter or honey.