Potato pockets

I love potatoes in pretty much any form: baked, fried, cheesy, mashed, boiled, you name it.  So when I came across a recipe on Pillsbury’s Web site using my favorite-tastes-like-homemade-easy-peasey-instant-mashed-potato mix, I decided to try it.  That was in February for the Super Bowl.  I changed the recipe up a bit by omitting ham and using two cans of crescent rolls instead of one (I like more bread to my pockets, evidently) and it worked well.  I almost forgot about them until now.

For the last probably 10 years, we’ve hosted New Year’s Day dinner at our place for both sides of our families.  It’s a fun time to get together (fortunately we have great families who relate well to and enjoy one another) and ring in the new year.  For this year’s dinner, I’ve decided to go with an appetizer and dessert theme.  I’ve tried various things in the past.  I’m challenged to find something my husband will eat (he doesn’t really eat meat), something my bladder will agree with and something our families will like.  The appetizer idea is a new one, but I’m giving it a go.  So far, I’ve gotten a good response from those I’ve talked to about it — my husband, mom and mother-in-law.  And that’s all that matters, right?

I’m making a few different things.  Some are new to me.  Some are not.  But, this potato pocket recipe is making the cut.  It’s yummy, it’s pretty darn easy and it can feed a decent sized bunch.  So, I share it with you.

Potato pockets are easy, yummy and feed a slew of people at a time.

Potato Pockets

Ingredients:
1 pouch (3.3 oz.) Betty Crocker Cheddar and Sour Cream instant mashed potatoes (You can find a 40-cents off coupon on Betty Crocker’s Web site.)
1-3/4 cup hot water
1 package (3 oz.) cream cheese
1/4 to 1/2 cup diced green bell pepper
3/4 cup bacon bits
1/4 cup shredded cheddar or pizza blend cheese
2 (8 oz., each) cans crescent rolls
2 tablespoons butter, melted

Directions:
1. In a large bowl, mix the mashed potatoes and hot water.

2. Add the cream cheese and beat until blended.

3. Stir in the bell pepper, bacon bits and shredded cheese.

4. Separate crescent dough into 16 triangles.  Slightly stretch the corners of the short side of each triangle to make longer. Place on an ungreased cookie sheet.

5. Spoon 2 heaping tablespoons of potato mixture into center of each triangle.  Bring corners over the filling, overlapping ends.  Press gently to seal.

6. Brush melted butter over the tops.

7. Bake at 375-degrees for 10 to 12 minutes or until golden brown.

Follow me on Facebook!

Comments Closed



Comments are closed.