Cheesy Potato Bacon Balls

 

Cheesy Potato Bacon Balls

Delicious cheesy mashed potatoes, generously stuffed with bacon and  sprinkled with chives.  Then rolled into balls and coated with seasoned breadcrumbs and fried.   Crispy, light, airy outside with a creamy mashed potatoes inside. What more could you ask for?   Use leftover mashed potatoes  or make them fresh just for this recipe.  See my recipe for mashed potatoes below.  Serve them as a side dish or an appetizer. Your guests will love them! 

Cheesy Potato Bacon Puffs

2 cups prepared mashed potatoes at room temperature 
¼ pound bacon, chopped 
¾ cup cheddar cheese 
3 tablespoons grated Parmesan cheese 
½ tablespoon garlic powder 
2 tablespoons chopped chives 
1 cup oil for frying 
1 cup Panko breadcrumbs 
1 large egg, lightly beaten 
salt and pepper to taste

In a large mixing bowl, combine the prepared mashed potatoes, cheddar cheese, Parmesan cheese, garlic, chives, and salt and pepper. Mix thoroughly with a rubber spatula until all the ingredients are well combined. Using your hands, roll mixture into balls. 

Set up work area with shallow bowl for the eggs, and another for the Panko breadcrumbs.  Working in batches, dip each ball into the egg mixture, making sure to drip off any excess, then dredge it in the panko breadcrumbs and pat down slightly so that they are coated well. 

Heat the oil in a large heavy skillet over medium high heat. Add the mashed potato balls to the skillet and fry until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately. 

Loaded Mashed Potatoes 

1 pounds Yukon gold potatoes, peeled and quartered 
1 pounds russet potatoes, peeled and quartered 
¼ pound bacon, chopped 
1 stick butter 
1/2 cup or more heavy cream or evaporated milk 
Salt and pepper to taste 

Saute bacon until crispy and set aside. 

Add peeled and 1-inch cubed potatoes in a large pot of boiling salted water. Simmer uncovered for 10 minutes, or until potatoes are tender. Drain very well. Return to the warm pot. Using a hand held mixer, break the potatoes up at a low speed. 

Slowly add in melted butter and milk  to make the potatoes creamy. Season with salt and pepper to taste. If making potato balls, refrigerate until cool. Then set out at room temperature when ready to make the above recipe. 

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