Ham Potato Puffs - GF

I've posted this recipe before, here, which was really yummy and easy to make. Now I'm revisiting this recipe in a gluten free version. I found a simple recipe for a GF biscuit dough and used up the leftover potato from the baked potato skins I made earlier in the week.

It was incredibly delicious, extremely filling (you only need 1 of these with a side of fruit to totally fill you up!), and I was extremely impressed with how great the biscuit recipe turned out! I can wait to try this biscuit dough again as plain biscuits with some jelly on top. They make awesome leftovers too!

Ham Potato Puffs - Gluten Free

• 1 batch of GF biscuit mix (*see below)
  
• 1 cup cubed fully cooked ham
• 1 cup leftover mashed potatoes
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
  

Directions:

1. Press each biscuit onto the bottom and up the sides of a greased muffin cup.
2. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. 
3. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. 
4. Bake at 350° for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 10 puffs.

*GF Biscuit mix:

• 1/2 cup GF flour blend (2 parts white rice flour, 1 part tapioca flour, 1 part potato starch)
• 1 tsp. xanthan gum
  
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. shortening
• 3 tbsp. milk
• 2 tbsp. melted butter

Note: This recipe makes 2-3 biscuits, you will need to quadruple (x 4) the ingredients in order to make 12 biscuits for this recipe.

Directions:

1.Combine flour, xanthan gum, baking powder, and salt.
2. Cut shortening into flour mixture.

3. Mix in milk and stir until well blended. May need to add a little more milk if too dry.

4. Place into greased muffin cups, sprinkle each with melted butter, and follow recipe above.

5. OR - Roll out dough, knead, and cut into biscuit shapes.

6. Grease baking sheet and place biscuits on top. Brush tops with melted butter.

7. Bake at 450 degrees for 9-11 min.

Baked Potato Skins

Something simple to do with a bunch of potatoes...and something different from the hamburger & chicken routine. I didn't have any bacon, so I substituted some cut up ham slices. Yum!

Baked Potato Skins

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled (or ham)
  
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced, (optional)
  

Directions:

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). 

2. Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. 

3. Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. 

4. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

Yield: 8 servings.

Ham Potato Puffs

I never would've thought to put mashed potatoes, cheese, and ham INSIDE a biscuit, but it's incredibly easy and delicious. The kids love this recipe and it's like a whole mean in itself.

Ham Potato Puffs

Ingredients:

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 cup cubed fully cooked ham
• 1 cup leftover mashed potatoes
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder

Directions:

1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder.
2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese.
3. Bake at 350° for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

Yield: 10 puffs.