MASHED POTATO BITES AND CHEESY DIP
This recipe turns leftover mashed potatoes into something super tasty! The mustard and pretzels give these bite-sized treats great taste. And we liked the cheese dip too. Next time we make these, we may add some red pepper flakes to the potatoes to give 'em even more flavor. Great recipe... we couldn't stop eating these!
Provided by Christine Schnepp
Categories Other Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a Dutch oven, deep saucepan, or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
- 2. Combine the potatoes with the egg. Mix in the flour and mustard.
- 3. Spoon about 1 heaping tablespoon and form into balls. Roll in the crushed pretzels.
- 4. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
- 5. Mix Cheez Whiz and sour cream in a microwavable bowl until well blended. Microwave on high 2 to 3 minutes or until heated through, stirring every 30 seconds.
MASHED POTATO DIP
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
- Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
- Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.
LOADED MASHED POTATO BITES
Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY POTATO BITES WITH RANCH DIP
Progresso® plain bread crumbs provide a simple addition to these potato bites - a wonderful appetizer on the occasion of Halloween.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls.
- In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.
- In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels.
- In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.
Nutrition Facts : Calories 264, Carbohydrate 10 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 778 mg
CHEESE-FILLED POTATO BITES
Turn mashed potatoes into a potluck appetizer recipe by baking them into cheesy mounds.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
- Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
- In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
- Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g
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