Easy Cheesy Potato Pagachi
A scoop of cheesy mashed potatoes makes a yummy filling for these golden biscuit shells. A kid-favorite recipe, they only require four ingredients and a little over 30 minutes to prepare.
Ingredients
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1 package (4 ounces) instant 4-Cheese Mashed Potatoes (such as Idahoan), prepared following package directions
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1 tube (16.3 ounces) Pillsbury Grands Homestyle Biscuits
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1/2 cup Egg Beaters
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1/2 cup (1/2 stick) unsalted butter
Directions
1.
Heat oven to 350 degrees F. Cool mashed potatoes to room temperature.
2.
On a well-floured work surface, roll a biscuit out to a 6-inch circle. Place two heaping tablespoons of the cooled potato mixture in the center of the biscuit. Draw up dough and pinch edges together using a fork, to cover filling. Pat down to approximately a 1/2-inch thickness. Repeat to form a total of 8.
3.
Place pagachi on a lightly greased baking sheet. Prick each with a fork a few times and brush lightly with the Egg Beaters. Bake at 350 degrees F for 20 minutes.
4.
Meanwhile, place butter in a small skillet over medium heat and lightly brown.
5.
Remove pagachi from oven and brush with the browned butter. Serve warm.
Nutrition information
Calories 313, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 16 mg, Sodium 882 mg, Carbohydrate 34 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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