Crispy Loaded Potato Bombs (Print Version)
# Ingredients:
01 -
3 big russet potatoes.
02 -
12 small cheddar chunks.
03 -
3 strips of bacon.
04 -
1 tablespoon sour cream for mixing, plus another 1/4 cup for dipping.
05 -
1 teaspoon salt, black pepper, and parsley flakes each.
06 -
2 spoons of butter.
07 -
3 to 4 cups of veggie oil.
08 -
2 whole eggs.
09 -
1/2 cup all-purpose flour.
10 -
1 cup of bread crumbs.
11 -
1 tablespoon favorite seasoning mix.
12 -
1/4 cup of mayo.
13 -
1/4 cup green onions, finely chopped.
14 -
1 tablespoon fresh lemon juice.
# Instructions:
01 -
Strip the skins and cook potatoes till soft. Blend with butter, sour cream, and seasonings.
02 -
Form golf-sized potato balls. Stuff bacon and cheese inside each one.
03 -
Roll each ball in flour, dip into eggs, then cover fully with bread crumbs.
04 -
In hot oil on medium-high, fry for a couple minutes until crispy and golden.
05 -
Combine sour cream, mayo, green onions, lemon juice, and spices. Pair with fresh potato bites.
# Notes:
01 -
Potato balls can be prepared in advance before coating.
02 -
Avoid frying too hot to prevent the outside from browning before cheese is nice and gooey.