Loaded Potato Bacon Bombs
Loaded potato filled biscuit or crescent roll dough stuffed with cheese and a bacon explosion.
Equipment
- Baking Sheet
- Mixing Bowl
- Boiling Pot
- Skillet
- hand mixer or potato masher
Ingredients
- 2 russet potatoes
- ½ lb bacon
- 4 tablespoon butter
- ½ cup sour cream
- 8 oz cream cheese
- 2 cups cheddar cheese
- ¼ cup green onions
- salt and pepper to taste
- 1 clove garlic
- 8 biscuits
Instructions
- Preheat oven to 375 degrees. Slice the bacon and cook until crisp. Remove from the pan and place on a paper towel to drain the grease. Peel and then cube the potatoes. Place the potatoes into boiling water and boil until softened.
- Mash the potatoes and mix in sour cream, cream cheese and butter. Fold in cheddar cheese, bacon, salt, pepper, green onions and crushed garlic.
- Open the package of pre-made biscuit dough. Break each biscuit in half so that it is not as thick. Spread it out slightly. Place about 2 tablespoon of potato mixture into the center of the biscuit.
- Fold the biscuit around the potato mixture and seal it at the bottom. Place the potato bombs on a cookie sheet seem side down. Bake for 10-11 minutes or until the tops begin to brown. Serve warm with sour cream and barbecue sauce.
Notes
-save leftovers in the refrigerator for up to 5 days.
-save leftovers in the freezer for up to 2 months.
Nutrition
Serving: 1bacon bombCalories: 254kcalCarbohydrates: 13gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 43mgSodium: 366mgPotassium: 218mgFiber: 1gSugar: 2gVitamin A: 404IUVitamin C: 2mgCalcium: 137mgIron: 1mg
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