Mini Ranch Potato Cups

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I’m always amazed by what can result when you’re just trying to use stuff up. These little nuggets were inspired by the “Pizza Skins” app at Uno’s which I kindof had a hankering for tonight. Sorry Uno’s, these are your new rival.

Mini Ranch Potato Cups

  • 1 large tube (8-ct) Pillsbury crescent dough
  • 1-1/2 lb red potatoes, diced
  • 1/2 c half and half
  • 1 T unsalted butter
  • 1/2 packet Hidden Valley Ranch powder
  • 1/2 t kosher salt
  • 1/4 t fresh cracked pepper
  • 1/2 c shredded cheddar cheese
  • 4 strips bacon, cooked and crumbled

Put the potatoes in a pot and fill with cold water to cover. Bring to a boil and cook until the potatoes are fork tender. Drain and return the potatoes to the pot. Add the half and half, butter, Ranch, salt, and pepper, and mash with a potato masher. Taste for seasoning, especially salt. Set aside.

Preheat oven to 400F.

Open the tube of crescent dough. Separate into 4 rectangles (2 crescents each). Cut each rectangle into 6 even squares. Take each dough square and line a mini muffin tin. Fill each dough cup with ~1-2 T mashed potatoes. Top with cheese and bacon. Bake until crescent dough is browned and cups are puffed and toasty. (~10 minutes). Yield: 24 appetizers.

~✿♥✿~

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