Twice Baked Potato Croquettes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

Steps:

• For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
• For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
• For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. Wash & Pierce potatoes with fork or sharp tip of knife, then arrange on a large platter and microwave until fully cooked. Mine took 19 minutes total. Turn potatoes over half way through cooking process.
• 2. Some of the ingredients I used in the potatoes.
• 3. Spices I used with the Panko Bread crumbs. COMBINE THE BREAD CRUMBS WITH THE PARMESAN CHEESE, CRUSHED ONIONS AND SPICES & chopped or dried parsley in a zip lock bag set aside till needed.
• 4. Chop the sweet red peppers, shallots and seeded Jalapeno peppers. Then cube the cheese and set aside till needed. Combine Breading ingredients, using a large zip lock bag, then shake & blend together, set aside until you are ready to begin breading the potatoes.
• 5. When potatoes are cool enough to handle, scoop out pulp with a medium size spoon into a medium size bowl. Add salt & pepper, then add in the chopped sweet & jalapeno Peppers, butter and chopped shallots.
• 6. Shape potatoes into a ball large enough to cover the cheese cubes. Add cheese cube and & reshape again.
• 7. Spray a jelly roll type baking dish with cooking spray and set aside till needed.
• 8. Beat the 2 eggs in a small bowl. Then pour a small portion, about 1/3 of crumb mixture onto a plate, replenish as needed. When we did the Mozzarella ones we added a bit of Hormel Real Bacon Bits to the crumb mixture, about 1/3 cup. NOTE: You pour from the bag of seasoned crumbs to prevent contaminating what is left over, then you can freeze what is left to use later.
• 9. Dunk each potato ball into beaten egg mixture then roll into bread crumb mixture, then place on prepared shallow pan. Repeat until all of the potatoes have been dipped in eggs and dredged in the bread crumbs. Place in preheated 425 degree F. oven and bake for 30 minutes until crispy and golden brown on outside.
• 10. Potatoes will fall like a thick pancake, with bits of cheese oozing through, but we preferred them this way. Remove from pan with a thin spatula to serving platter. If you want them to retain their shape, I would suggest adding a bit of flour to the mixture before shaping into the croquettes.
• 11. Serve while piping hot, with condiments of your choice,Add a bit of chopped Green Onions if desired as garnish.

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.