Bacon Cheddar And Potato Croquette W Chipotle Sour Cream Recipes

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BACON & CHEESE POTATO CROQUETTES



Bacon & Cheese potato croquettes image

Provided by Alida Ryder

Categories     Croquettes     Hors d'oeuvres

Time 45m

Number Of Ingredients 9

3 cups mashed potato (cooled)
100 g bacon (fried till crispy)
100 g mature cheddar (grated)
salt & pepper to taste
1.5 cups flour seasoned with salt & pepper
2 eggs (beaten)
2 cups breadcrumbs (seasoned with salt)
oil for frying
lemon wedges (to serve)

Steps:

  • Chop the bacon into small pieces then mix with the potato and cheese.
  • Place the flour, egg and breadcrumbs into separate bowls.
  • Form the potato mixture into balls/small logs (the traditional shape) then coat first in the flour, then the egg and finally in the breadcrumbs.
  • Fry the croquettes in the hot oil until golden brown and crisp.
  • Remove from the oil and drain on kitchen paper.
  • Serve with lemon wedges.

BACON-CHEDDAR POTATO CROQUETTES



Bacon-Cheddar Potato Croquettes image

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

4 cups cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/4 cup sour cream
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
40 Ritz crackers, crushed
1/4 cup butter, melted
1 teaspoon paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

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.

BACON, CHEDDAR, AND POTATO CROQUETTE W/ CHIPOTLE SOUR CREAM



Bacon, Cheddar, and Potato Croquette w/ Chipotle Sour Cream image

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

5 russet potatoes
5 strips bacon
4 oz cheddar cheese, cubed
1 c bread crumbs, seasoned (panko also works great)
2 eggs, beaten
4 oz butter
4 oz heavy cream
salt and pepper to taste
vegetable oil for frying
1/2 c sour cream
5-6 dash(es) chipotle hot sauce

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

BAKED BACON & CHEDDAR CROQUETTES



Baked Bacon & Cheddar Croquettes image

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

2 lbs russet potatoes
6 ounces bacon
6 ounces light cheddar cheese, shredded
1/2 cup panko breadcrumbs
1 large egg

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



Baked Bacon and Cheddar Croquettes image

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

2 lbs russet potatoes
6 ounces bacon
6 ounces light cheddar cheese, shredded
1 cup panko breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon pepper, ground
1 large egg

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 POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

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