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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My Holiday Sub

 

My Holiday Sub

 

 

 

 

 

 

 

 

 

 

  

 

This is the meal I look forward to the day after Thanksgiving or Christmas.  Oh, it may look like just another sandwich but its far more than that!  You have your turkey, stuffing, cranberry sauce, and bread…  almost the entire meal from the day before!  And boy is it delicious!  I call it a sub because I top it with melted provolone cheese and well, it looks like a sub.  But far better than one!  You should try this.  You too will look forward to it year after year! 

 

My Holiday Sub

1 loaf French bread, sliced in half long ways

1/2 cup mayonnaise (I use Dukes or Hellmans)

1 cup whole cranberry sauce, not the jellied kind

3 cups sliced or shredded leftover turkey

2 cups Stove Top stuffing (Chicken or turkey)

6 slices Provolone Cheese

 

Slice your bread in half long ways and separate to two pieces.

 

 

 

 

 

 

 

 

 

 

 

Once you cut your bread in half, spread each side with mayonnaise.

 

 

 

 

 

 

 

 

 

 

 

Spoon the cranberry sauce over each bread half and spread it out with a knife.

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the turkey over the cranberry sauce.

 

 

 

 

 

 

 

 

 

 

 

 

Next add the stuffing over the top of the turkey.

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally, add slices of provolone cheese over the top of the stuffing.

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10 minutes. This will make the bread hot and crispy on the bottom.  Then turn your oven to broil. Watch carefully so it doesn’t burn. 

 

 

 

 

 

 

 

 

 

 

 

Broil until the cheese get golden brown and bubbly. It usually takes only about 5 minutes.

 

 

 

 

 

 

 

 

 

 

Let your sandwich cool for a minute or two and then slice and serve.

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Mom's Southern Pineapple Casserole

 

 

I can’t remember a holiday when Mom didn’t serve this wonderful casserole.  It’s a delectable classic Southern side dish that’s most often served around the holidays. It’s a surprising combination of flavors that form a delicious mash-up of sweet and salty. It’s especially good with a baked holiday ham.  Don’t think the combination of pineapple and cheese doesn’t work. It truly does! 

Mom's Southern Pineapple Casserole

6 tablespoons melted butter

2- 20 oz cans pineapple tidbits drained, reserve 1/3 cup juice

1 20 oz can crushed pineapple, well drained

1 cup granulated sugar

2 cups grated sharp cheddar cheese divided

1/3 cup + 1 tablespoon all-purpose flour

1 sleeve Ritz crackers, crushed

 

Preheat oven to 350°F. 

Grease a 9 x 13-inch butter dish with butter. Set aside. You can also use a round deep-dish pie pan as I did.

 

 

 

 

 

 

 

 

 

 

 

 

Add pineapple tidbits, crushed pineapple and sugar to a large mixing bowl. In a separate bowl mix together reserved pineapple juice, flour and 1 cup cheese. Add to pineapple, mixing until fully combined.

 

 

 

 

 

 

 

 

 

 

 

 

Pour evenly into baking dish. Sprinkle reserved 1 cup cheese on top.

In a separate bowl, toss together melted butter with crushed crackers until fully moistened. Sprinkle over cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 35-45 minutes until bubbly and golden.  Let stand 5 minutes then serve.

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

You can use pineapple chunks if you like, but I prefer the smaller tidbits.

 

 

 

 

 

 

 

 

 

 

 

 

Use sharp, mild or medium cheddar cheese. I like Sharp Cheddar because it gives a bolder flavor to the pineapple.

Use Pineapple packed in water or its own juice.  I like the later because it is sweeter.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.