What’s not to love with little potatoes, bacon, and cheese all in crispy little tarts. Perfect for Thanksgiving, Christmas or even game day!

Prep
20 mins
Cook
12 mins
Serves
4
Ingredients
5
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Equipment

  • Mini muffin tin

Ingredients

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  • 1/2 lb Little Potatoes, boiled and cooled
  • 1 cup cheddar cheese, grated
  • 8 oz bacon, cooked crisp and crumbled
  • 1/2 container refrigerator crescent rolls (4 pieces)
  • (To spray) cooking spray
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Instructions

  • Step 1

    Preheat oven to 375 °F. Lightly spray a mini muffin pan.

  • Step 2

    Cut the cooled potatoes into small chunks.

  • Step 3

    Cut the crescent rolls into five fairly equal pieces and stretch them to fit the muffin pan.

  • Step 4

    Place two or three pieces of potatoes into each pan. Top with bacon and cheese. Repeat for the remaining tarts.

  • Step 5

    Bake for 10 to 12 minutes. Cool slightly and serve.

  • Step 6

    The tarts freeze well. To reheat, place on a cookie sheet in a 375 °F oven for 7 to 10 minutes, until hot.