Cheesy Bacon Mashed Potato Balls Spiced Rum Fashioned Recipe By Tasty

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

Steps:

• Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
• Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15-20 minutes more. Transfer to a plate until ready to use.
• Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
• Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
• Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
• Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
• Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
• Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4-6 minutes. Transfer to a paper towel-lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
• Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
• Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
• Enjoy!

Steps:

• Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes., Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.