Description
Loaded potatoes in a golden (individually-sized) pizza crust, topped with bacon, cheese and sour cream!
Ingredients
- 1 package Pillsbury Refrigerated Pizza Crust (13.8 Oz. Package)
- 2 whole Large Russet Poatoes, Peeled And Cut In Forths
- 1-½ cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 cup Chives, Diced
- 1 Tablespoon Butter
- Salt And Pepper, to taste
- 6 slices Bacon, Cooked And Crumbled
Preparation
Preheat oven to 350 F. Roll pizza dough into 8 balls of equal size and place the balls in an unlined standard size muffin tin. Bake for 10 minutes. When they are done remove from oven but keep oven on. Use a spoon to gently press down on each crust and create room in the middle of each cup. Set aside.
As the dough cooks, boil potatoes until tender. Depending on the size of the potato cubes this may take up to 20 minutes. Check to make sure they are fork-tender before removing from heat. Drain the potatoes then put them back in the pot and mash them. Add half of your sour cream, half of the cheese, and half of the chives, along with the butter. Taste the potatoes. (Don’t lie … you were going to do that no matter what.) Add salt and pepper to taste.
Spoon potatoes into each cup (yum). Top each with bacon crumbles and remaining cheese. Place back into the oven for additional 10 minutes or until cheese is hot and melted and crust is golden brown.
Remove from the oven, top with remaining sour cream and chives and eat them up!
