BACON-CHEDDAR POTATO CROQUETTES
Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BAKED BACON & CHEDDAR CROQUETTES
Make and share this Baked Bacon & Cheddar Croquettes recipe from Food.com.
Provided by Late Night Gourmet
Categories Pork
Time 1h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
- While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
- Mash potatoes by hand or run through a ricer.
- Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 10 equal-sized balls.
- Place egg in a small container and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
- Bake for 15 minutes, then turn over and bake for another 15 minutes.
Nutrition Facts : Calories 205.7, Fat 9.7, SaturatedFat 3.5, Cholesterol 33.7, Sodium 297.9, Carbohydrate 20.2, Fiber 2.2, Sugar 1.1, Protein 9.3
BAKED BACON AND CHEDDAR CROQUETTES
This is a healthier take on the usual deep-fried croquettes. The picture shows the croquettes before I decided to toast the breadcrumbs, otherwise the color would have been better.
Provided by Late Night Gourmet
Categories Pork
Time 45m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
- Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
- While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
- Mash potatoes by hand or run through a ricer.
- Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
- Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
- Bake for 10 minutes, then turn over and bake for another 10 minutes.
Nutrition Facts : Calories 151.6, Fat 6.7, SaturatedFat 2.4, Cholesterol 22.5, Sodium 535, Carbohydrate 16.1, Fiber 1.7, Sugar 1, Protein 6.7
BACON, CHEDDAR, AND POTATO CROQUETTE W/ CHIPOTLE SOUR CREAM
Potatoes, bacon and cheese - what a great combination. I coated these in Panko and they had a nice crunch. I couldn't stop eating them! If you like things a little spicy, add a few extra dashes of the hot sauce to the sour cream. Can't wait to make these again!
Provided by Thomas Bohne
Categories Other Appetizers
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Boil potatoes with skin on until fork tender (approx 60 min). Place bacon on baking sheet and cook until crisp, remove from oven and chop finely, set aside. When potatoes are fork tender, remove from pot and drain water. When potatoes are cool enough to handle, peel, and return to pot. Add cream, butter, then mash and stir over low heat until smooth. Stir in bacon, salt and pepper to taste.
- 2. Assemble two bowls, one with beaten egg, and one with bread crumbs. Take a cube of cheese and form a ball of the potatoes around it; they should be about the size of a golf ball. Dip the ball in the egg wash then in the bread crumbs to coat. You can make the entire batch 1-2 days ahead of time, store in refrigerator.
- 3. Preheat oil to 375 F degrees.
- 4. Fry croquettes until golden brown and crispy on the outside, you should have a nice center of melted cheese.
- 5. For sauce simply mix sour cream and chipotle hot sauce, serve
TEENA'S BACON AND CHEDDAR POTATOES
Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!
Provided by LAGIRL
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
- Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
- Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 46.9 g, Cholesterol 56.1 mg, Fat 20.7 g, Fiber 6.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 469 mg, Sugar 3.1 g
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