SMASHED SPUD STACK
No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!
NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!
3 C. Mashed Potatoes
1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip )
Sprinkle California Garlic Salt
1 Tablespoon Dried Minced Onions
1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving
2 Tablespoons Cheez Whiz
2 Tablespoons Chopped Chives – Dried or Fresh
2 Green Onions with Tops, Sliced
Optional Toppings When Served:
Bacon – Cooked and Crumbled
Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.
Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡