Bacon Potato Puff Recipes

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MOM'S POTATO PUFFS



Mom's Potato Puffs image

My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.

Provided by PATTI PEARSON

Categories     Side Dish     Potato Side Dish Recipes

Time 15m

Yield 6

Number Of Ingredients 6

½ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mashed potatoes
1 egg, beaten
1 quart vegetable oil for deep frying

Steps:

  • In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
  • Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g

BACON CHEESE PUFFS



Bacon Cheese Puffs image

A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.

Provided by MIKEC5426

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 30m

Yield 20

Number Of Ingredients 5

1 pound sliced bacon
2 ½ cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to broil.
  • In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
  • Broil for 5 minutes, or until bubbly.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.1 g, Cholesterol 34.4 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 493.9 mg, Sugar 1.2 g

CRISPY CHEDDAR MASHED POTATO PUFFS



Crispy Cheddar Mashed Potato Puffs image

Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h10m

Yield 4

Number Of Ingredients 12

¾ cup sour cream, divided
1 teaspoon finely chopped chives or green onions
8 ounces Borden® Medium Cheddar Cheese Chunk, divided
2 medium russet potatoes, peeled and chopped
2 tablespoons Borden® Butter
⅛ teaspoon garlic powder
⅛ teaspoon seasoned salt
⅛ teaspoon dry mustard
¼ teaspoon salt
15 bacon strips, cooked crisp and crumbled
1 cup beer batter dry mix
Oil, as needed for frying

Steps:

  • MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
  • Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
  • Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
  • Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
  • Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

Nutrition Facts : Calories 778.2 calories, Carbohydrate 42.8 g, Cholesterol 133.2 mg, Fat 44.9 g, Fiber 1.4 g, Protein 30.8 g, SaturatedFat 26.8 g, Sodium 2330.5 mg, Sugar 0.8 g

BAKED POTATO PUFFS



Baked Potato Puffs image

The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 24

Number Of Ingredients 8

4 small Yukon gold potatoes, or as needed, quartered
½ cup water
¼ cup butter
kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
  • Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
  • Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
  • Scoop potato dough into the greased muffin cups.
  • Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g

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