Crispy Cheddar Mashed Potato Puffs recipe
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Ingredients
- 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
Nutrition Info
- 778.2 caloriescarbohydrate: 42.8 gcholesterol: 133.2 mgfat: 44.9 gfiber: 1.4 gprotein: 30.8 gsaturatedFat: 26.8 gservingSize: -sodium: 2330.5 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Crispy Cheddar Mashed Potato Puffs
Directions
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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.