Best Ever Zuppa Toscana Soup
Wednesday, November 29, 2017
I used Bob Evans Sour cream potatoes but you can use left over mashed potatoes if you have them.
Loaded Mashed Potato Bites
2 packages Bob Evans Sour cream and Chive Mashed Potatoes, (or 2 cups leftover mashed Potatoes)
1/4 cup all purpose flour (make it a heaping cup)
1 large egg
1 cup cheddar cheese
1/2 cup chopped cooked bacon bits
for the dip:
1/2 cup Sour cream
2 Tablespoons milk
1 rounded Tablespoon dried ranch seasoning mix
Preheat the oven to 400 degrees. Spray a non-stick mini muffin tin with non stick cooking spray.
Remove the mashed potatoes from the package (microwave first for a minute) Add to a large bowl.
No need to microwave leftover mashed potatoes unless you need to so they mix better.
Add flour, egg, cheddar cheese and bacon to the bowl with the potatoes. Stir to combine.
Scoop about 1 1/2 Tablespoons of the potato mixture into each muffin tin.
Bake for 20 to 25 minutes until golden brown.
While the potato bites cook, make the dip by whisking together the sour cream, milk, and ranch seasoning in a small bowl. Set aside for serving.
Let the bites cool for 15 minutes before running a small knife around the edges of the muffin tin to loosen. Remove the puffs from the tin.
Place on serving platter along side the dip.
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