Ingredients
- 12 oz petite potatoes
- 2 cups Cheddar cheese grated
- 13 oz bacon cooked crisp and crumbled
- 1 pkg refrigerator crescent rolls (8 pieces)
- Cooking spray
Servings:
Units:
Instructions
- Preheat oven to 375°F. Lightly spray muffin pan.
- Cut the cooled potatoes into small chunks.
- Cut the crescent rolls into five fairly equal pieces and stretch them to fit the muffin pan.
- Place two or three pieces of potatoes into each pan. Top with bacon and cheese. Repeat for the remaining tarts.
- Bake for 10 to 12 minutes. Cool slightly and serve.
- The tarts freeze well. To reheat, place on a cookie sheet in a 375° oven for 7 to 10 minutes until hot.
Recipe Notes
Recipe courtesy of The Little Potato Company. Visit www.LittlePotatoes.com.
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