Ingredients
1
bag (11 oz) frozen backyard grilled potatoes
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
oz chorizo sausage, casing removed, crumbled
1/2
teaspoon Watkins™ Ground Cumin
1
cup shredded Cheddar cheese (4 oz)
1/2
cup sliced green onions (4 medium)
1/2
cup sour cream
Preparation
Heat oven to 400°F. Microwave potatoes as directed on bag.
Meanwhile, unroll pie crusts on work surface. Using 3-inch round cutter, cut 9 rounds from each pie crust. Gather scraps and reroll; cut 6 additional rounds. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups (edges of dough will be higher than side of cup); prick bottoms with fork. Bake 6 minutes.
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add potatoes and cumin; cook and stir 1 minute. Remove from heat. With potato masher or fork, mash potatoes, leaving some small pieces. Add 1/2 cup of the cheese and 1/4 cup of the green onions to potato mixture; mix well. Spoon 1 tablespoon potato mixture into each cup.
Bake 7 to 12 minutes or until edges are golden brown. Remove from pan; top each with 1 teaspoon sour cream, 1 teaspoon cheese and 1/2 teaspoon green onion. Serve warm.
