Side Pannel
Tater Tarts
Tater Tarts
- Recipe Submitted by maryjosh on 11/21/2018
Ingredients List
- Pastry for double-crust pie (9 inches)
- 1-1/2 pounds medium potatoes, peeled and cubed (about 4 cups)
- 1/2 cup sour cream
- 3 ounces cream cheese, softened
- 1 cup shredded pepper jack cheese
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sliced ripe olives, drained
Directions
Preheat oven to 400°. Divide dough in half. On a lightly floured surface, roll out each pastry to a 12-in. circle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press circles onto the bottoms and up the sides of ungreased mini-muffin cups. Prick bottoms with a fork. Bake 8-10 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain.
In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain.
In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
