Gideon General

Crispy Loaded Potato Bombs

750g russet potatoes
1 cup Bacon, chopped
1 cup Sharp cheddar
1/2 cup Spring onions, chopped
1 Egg, for binder
Plain flour, for coating
2 eggs, for egg wash
Mozzarella cheese, for
Panko, for breading
1 cup sour cream
1 tbsp ranch seasoning

1. Boil the potatoes whole until fork-tender. Once cooked, let them cool slightly, then peel.
2. Bake the bacon at 350°F (175°C) for 15–20 minutes, or until crispy. Let it cool, then chop into small pieces.
3. Pass the peeled potatoes through a potato ricer. Season with salt and black pepper to taste.
4. Fold in the chopped bacon, sliced green onions, egg, and shredded cheddar cheese until evenly combined.
5. Shape the potato mixture into oblong croquettes, placing a piece of mozzarella in the center of each one. Seal the edges to fully enclose the cheese.
6. Coat each croquette in all-purpose flour, dip into beaten egg, then coat evenly with panko breadcrumbs.
7. Fry at 350°F (175°C) for about 4 minutes, or until golden brown and crispy.
8. Make the dipping sauce by mixing the sour cream and ranch seasoning until well combined.
9. Serve the crispy potato croquettes with the ranch dipping sauce and enjoy!
#potato #loadedpotato #recipe #food #easyrecipes

Would you try this??