Description
Potato lovers discover pure bliss with these loaded mashed potato bites, combining creamy potatoes and crispy bacon. Cheese and chives elevate this irresistible appetizer you’ll crave at every gathering.
Ingredients
Scale
- 3 russet potatoes (large, peeled and diced)
- 1/2 cup (1/2 cup / 120 ml) butter
- 1/4 cup (1/4 cup / 60 ml) sour cream
- 1 jalapeño (finely diced)
- 6–8 pieces bacon (crumbled)
- 1 cup (240 g) sharp cheddar cheese (shredded)
- 1 cup (240 g) monterey jack cheese (shredded)
- 1/4 cup green onions (thinly sliced)
- 1/2 tsp black pepper
- 1 tsp garlic salt
- 1/2 tsp ‘slap ya mama’ seasoning
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 egg (large)
- 2 cups (480 g) panko breadcrumbs
- vegetable oil (as needed for frying)
Instructions
- Dice potatoes and jalapeño, place in a large pot and cover with water. Bring to a rolling boil over high heat.
- Simmer until potatoes become tender enough to pierce easily with a fork, approximately 10-12 minutes. Drain completely and return vegetables to the pot.
- Introduce butter, sour cream, black pepper, garlic salt, and ‘Slap Ya Mama’ seasoning. Mash and blend ingredients until smooth and well-integrated.
- Fold in shredded cheeses, crumbled bacon, and chopped green onions. Mix thoroughly to distribute ingredients evenly throughout the potato base.
- Allow mixture to cool slightly for easier handling. Use a tablespoon to shape consistent one-inch diameter potato spheres, compacting gently to maintain structural integrity.
- Prepare oil in a heavy-bottomed pan, heating to precisely 375°F. Use a thermometer to ensure accurate temperature for optimal frying results.
- Create a coating station: whisk buttermilk and egg together in one shallow dish, place flour in another, and Panko breadcrumbs in a third.
- Roll each potato ball first in flour, creating a light dusting. Immediately dip in buttermilk mixture, then coat completely with Panko breadcrumbs, ensuring full coverage.
- Carefully lower breaded potato bites into hot oil. Fry for 2-3 minutes, rotating occasionally, until exterior turns a deep golden-brown and becomes crispy.
Notes
- Chilling the potato mixture in the refrigerator for 30 minutes helps maintain the shape of the bites during coating and prevents them from falling apart.
- Ensure the oil temperature remains consistent at 375°F to achieve a crispy exterior without absorbing excessive oil or burning.
- Pat the bacon dry before crumbling to prevent excess moisture from making the potato balls soggy and compromising their texture.
- For a gluten-free version, substitute all-purpose flour with almond flour or gluten-free breadcrumbs, and use gluten-free Panko crumbs for coating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 282 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg