Crispy bacon loaded potato bites (Print Version)
# Ingredients:
→ Croquettes
01 -
3 pounds potatoes, peeled and cubed (Russet recommended)
02 -
8 tablespoons unsalted butter
03 -
1/2 teaspoon salt, or to taste
04 -
1/4 teaspoon pepper, or to taste
05 -
2 tablespoons milk
06 -
1 large egg
07 -
6 slices bacon, chopped and fried
08 -
1/4 cup fresh parsley, chopped
09 -
4 ounces cheddar cheese, cut into cubes
10 -
4 ounces provolone cheese, cut into cubes
11 -
1 cup all-purpose flour
12 -
3 large eggs, beaten
13 -
1 cup panko breadcrumbs
14 -
Vegetable oil, for frying
→ Dip
15 -
1 cup sour cream
16 -
2 slices bacon, fried and chopped
17 -
2 teaspoons smoked paprika
18 -
2 tablespoons fresh parsley, chopped
19 -
1/4 teaspoon salt, or to taste
20 -
1/4 teaspoon pepper, or to taste
# Instructions:
01 -
Place potatoes in a large pot filled with cold water and 1 tsp of salt. Bring to a boil over high heat, then lower to medium and cook for approximately 15 minutes or until fork-tender. Drain and transfer to a large bowl. Add butter, salt, pepper, milk, and egg, and mash until smooth.
02 -
While potatoes are boiling, fry the bacon until crispy. Reserve 1/4 of the cooked bacon if making the dip.
03 -
Stir the cooked bacon and parsley into the mashed potatoes. Prepare three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs.
04 -
Using a small scoop, portion out mashed potatoes into golf ball-sized servings. Flatten in your hand, place a cheese cube in the center, and wrap the potato mixture around the cube. Shape into a ball or cylinder. Repeat with remaining ingredients.
05 -
Roll each croquette in flour, dip in beaten egg, and coat completely in breadcrumbs. Refrigerate for an hour if necessary to hold shape.
06 -
Heat vegetable oil in a pot over medium-high heat to a depth of a couple of inches. Fry croquettes in batches, about 4–5 at a time, until golden brown all over. Drain on a paper towel-lined plate.
07 -
Combine sour cream, fried and chopped bacon, paprika, parsley, salt, and pepper in a small bowl. Mix thoroughly.
08 -
Serve croquettes hot with the prepared dip.
# Notes:
01 -
Croquettes can be baked at 400°F (200°C) for 15 minutes until crispy if you prefer not to fry them.
02 -
Reheat leftovers by baking at 400°F (200°C) for 10 minutes to avoid sogginess.
03 -
Store leftovers in the refrigerator for 3–5 days in an airtight container.