For extra flavor, consider adding a pinch of garlic powder or onion powder to the potato mixture. If you don't have Yukon Gold potatoes, russet potatoes will also work, but Yukon Golds provide a creamier texture. Feel free to customize the filling! Add other cheeses, herbs, or spices to your liking. These hand pies are best served warm, but they can also be enjoyed at room temperature. Store leftovers in an airtight container in the refrigerator.
Loaded Potato Mini Hand Pies
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS9
Imagine the comforting flavors of a fully loaded baked potato, magically transformed into a delightful, handheld treat. These mini hand pies boast a buttery, flaky crust enveloping a savory filling of bacon, cheddar, and creamy potatoes. Perfect as a satisfying snack, elegant appetizer, or even a light lunch – and don't forget a dollop of sour cream for dipping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol26 mg
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Fiber2 g
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Protein5 g
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Saturated Fat5 g
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Sodium260 mg
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Sugar0 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRender the bacon: In a nonstick skillet over medium-high heat, cook bacon, stirring occasionally, until it begins to render its fat, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
02
StepSauté the potatoes: Add potatoes to the same skillet, stirring to coat them in the bacon drippings. Cook over medium-high heat for about 4 minutes, stirring occasionally. Remove from heat, cover with a lid, and allow to cool slightly.
03
StepCombine the filling: In a bowl, combine the cooked bacon and green onions with the cooled potatoes. Add the shredded Cheddar cheese and sour cream. Season generously with black pepper.
04
StepPrepare the oven: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.
05
StepAssemble the hand pies: Unroll the pie crusts onto a lightly floured work surface. Using a 3-inch biscuit cutter or glass, cut out 24 circles. Place a spoonful of the potato filling in the center of 12 of the circles, leaving a small border around the edge. Top with the remaining dough circles, gently pressing down.
06
StepSeal and crimp: Pick up one hand pie at a time, pinching the edges firmly together to seal. Return it to the work surface and crimp the edges with a fork for a decorative touch and extra secure seal. Place the finished pie on the prepared baking sheet. Repeat with the remaining pies.
07
StepEgg wash: Brush the tops of the hand pies with the beaten egg using a pastry brush. This will give them a beautiful golden-brown sheen.
08
StepBake: Bake in the preheated oven for 18 to 20 minutes, or until the hand pies are golden brown and the filling is heated through.
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Vinnie Reichert
Jun 25, 2025My kids are obsessed with these! They're so easy to make and a great way to use up leftover mashed potatoes.
Doyle Schamberger
Jun 23, 2025I added some diced ham to the filling and they were even more amazing! Thanks for the great recipe.
Demond Beahan
Jun 20, 2025The crust was perfectly flaky and the filling was so flavorful. I will definitely be making these again!
Sammy Volkman
Jun 18, 2025To the person having trouble sealing, try lightly moistening the edges of the dough with water before pressing them together.
Lauren Boyer
Jun 18, 2025These are great, but I found they needed a little extra seasoning. I added some garlic powder and onion powder to the filling.
Tyrel Jacobi
Jun 14, 2025I had trouble with the edges sealing properly. Any tips?
Nola Douglas
Jun 10, 2025These were a hit at my potluck! Everyone loved the flavor combination and the mini size was perfect.