From weekend tailgate parties at home or at the game, to using your leftover Idaho® mashed potatoes post Thanksgiving festivities, these Loaded Idaho® Potato Bites score a touchdown every time, and will please your crowd no matter what the age, or whose team is winning.
I used parmesan and cheddar cheeses, garlic, chives, and little smoked paprika to live things up. After the first crisp bite comes the decadent creamy potato goodness, and then the flavors will burst in your mouth leaving your tastebuds cheering for more!
Tip: Leftover Idaho® mashed potatoes that were already loaded, or not, will work in this recipe.
Loaded Idaho® Potato Bites
1 cup vegetable oil, for frying
1½ cups panko Japanese breadcrumbs
1 large egg
2½ cups prepared Idaho® mashed potatoes kept at room temperature
3 slices of bacon cooked crisp and broken into pieces
1/2 cup cheddar cheese, grated
3 tablespoons parmesan, grated
2 tablespoons chives, finely chopped
½ tablespoon garlic powder
¼ teaspoon Hungarian smoked paprika
sea salt and ground pepper to taste
Loaded Idaho® Potato Bites Directions:
1. In a large skillet over medium high heat, add the oil.
2. While it is heating, lightly beat the egg in a shallow bowl.
3. In another shallow bowl, add the panko breadcrumbs.
4. In a third but larger bowl, combine the prepared mashed potatoes, cooked bacon pieces, cheddar cheese, parmesan cheese, garlic, chives, paprika, salt and pepper.
5. Using your hands mix the ingredients thoroughly and roll the mixture into 1-inch balls.
6. Dip each ball into the egg mixture, get rid of any excess, dredge the ball in the panko breadcrumbs, and let the ball sit for a few minutes before adding to the oil.
7. Gently place the ball to the hot oil with a slotted spoon. Plan to work in batches. Cook until golden and crispy all over, about 3 minutes.
8. Transfer the ball using the slotted spoon bites paper towel-lined covered wire rack to drain. Serve immediately.
Tip: To make quick and easy masked potatoes, peel and cube 3 pounds of Idaho® potatoes. Add them to a large pot of salted boiling salted water. Simmer uncovered for 12 minutes, or until potatoes are tender by fork. Drain. Return to the pot. Add 4 tablespoons of unsalted butter and 3/4 cup of whole milk to the potatoes (more if needed). Using a hand held mixer at a low speed, blend potatoes until creamy but not runny. Season with salt and pepper to taste.
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Estimated Nutritional Analysis
Serving Size: 1 Serving, Calories264 TotalFat22g Saturated Fat6g Sodium778mg Total Carbohydrate10g Dietary Fiber1g Protein6g % Daily Value*: Vitamin A2% Vitamin C0% Calcium2% Iron0% Exchanges:1 Starch; 1/2 High-Fat Meat; 3 Fat; Carbohydrate Choice1 *Percent Daily Values are based on a 2,000 calorie diet.
Disclosure:Thank you for supporting the brands that support 30AEats.com! This is a sponsored post in partnership with The Idaho Potato Commission. I was paid for my time to develop this recipe, All thoughts and opinions are my own.