Loaded Potato Bites

Tired of the same old potato skins? Looking for something new but just as scrumptious and savory? So was I, so I tried something new. These are like potato skins but in a smaller size and a bit easier to make. In addition to being delicious, they are fairly simple. Dough lines muffin tins and is filled with mashed potatoes and topped with cheese and bacon. Serve with sour cream and chives.

Potato Bites
Ingredients
1/3 batch bread dough {recipe follows}
1 1/2 c mashed potatoes
1 c shredded cheddar cheese
6 slices of bacon, crumbled
sour cream
green onions {for garnish}

Directions~ Preheat oven to 375F
1. Roll dough out to 1/4" thickness. Use a round cookie cutter to cut 12 circles. Fit dough into greased muffin tins. Press down lightly to fit into muffin tin.
2. Fill each dough lined muffin tin with a heaping spoonful of mashed potatoes. Bake potato filled dough for 10 minutes. Top with shredded cheese and bake for an additional 5 minutes.
3. Allow to cool in pan for a few minutes. Remove to serving platter. Top with crumbled bacon and sliced green onions. Serve with sour cream.



Some Tips~
*make dough ahead of time and keep in refrigerator till ready to use {1-2 days is fine}
*use whipping cream in mashed potatoes for extra fluffiness and creaminess
*refrigerated biscuits may be substituted to save time {but won't be as tasty}
* this will make 12, use the whole batch for 36

Bread Dough {this is the base recipe for so many things I make that are my family's favorites}
1 c of milk
2 tbsp sugar
3 tsp yeast
2 eggs, whisked
1 stick {1/2 c} butter, melted
5 c flour

1. Heat milk in microwave for 45 seconds. The temperature should be warm, between 100-115F. Add sugar to milk and mix well. Add yeast and stir. Let set and yeast proof for 5 minutes.
2. Place milk mixture in mixing bowl. Add eggs and two cups of flour. Mix well. Add melted, but cooled butter and mix well.
3. Change mixer attachment to dough hook. Add remaining flour, 1 cup at a time, mixing well with dough hook between each addition. After final addition of flour, knead for 2-5 minutes.
4. Allow dough to rise in warm place for one hour {an oven with the light on works well}. Punch down and use or refrigerate until ready for use.