These loaded potato mini hand pies encase potatoes, bacon, and Cheddar cheese in a buttery pie crust that will remind you of loaded baked potatoes.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
221 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Bake in the preheated oven until golden brown, 18 to 20 minutes.
Step 3
Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until begins to render fat, about 3 minutes. Add green onions; cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
Step 4
Add potatoes to the same skillet; stir until coated in drippings. Cook over medium-high heat for 4 minutes, stirring occasionally. Remove from heat. Cover with a lid; cool.
Step 5
Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
Step 6
Unroll pie crusts onto a flat work surface; cut out 24 circles using a 3-inch biscuit cutter or glass. Place 1 spoonful potato filling in center of 12 circles, keeping filling away from edges of dough. Cover with remaining dough circles, pressing tops down lightly.
Step 7
Pick up 1 hand pie; pinch edges together to seal. Return to work surface; crimp edges together using a fork. Place on the prepared baking sheet. Repeat with the remaining pies.
Step 8
Brush beaten egg over pies using a pastry brush.
Ingredients
1 egg, beaten
2 tablespoons sour cream
3 green onions, chopped
1 (14.1 ounce) package refrigerated pie crusts
3 slices thick-cut bacon, cut into 1/4-inch pieces
0.25 teaspoon ground black pepper
0.5 pound Yukon Gold potatoes, cut into small cubes
0.66666668653488 cup shredded extra-sharp Cheddar cheese
