Description
Bite into warm, crispy panko shells that give way to pillowy mashed potatoes loaded with melting cheddar, smoky bacon, and chives. These savory morsels bake to golden perfection and pair perfectly with sour cream.
Ingredients
- 800 gram russet potatoes
- 1 teaspoon salt
- 2 tablespoon butter
- 4 tablespoon milk
- 100 gram cheddar cheese shredded
- 4 slice bacon cooked and chopped
- 2 tablespoon sour cream
- 1 tablespoon chives finely chopped
- 1 piece egg
- 50 gram panko breadcrumbs
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 200°C and line a baking sheet with parchment paper.
- Place the potatoes in a large pot of salted water and bring to a boil over high heat until the potatoes are tender, about 15 minutes.
- Drain the potatoes and return them to the pot; mash with butter and milk until smooth.
- Season the mashed potatoes with salt and black pepper, then fold in the cheddar cheese, bacon, sour cream, and chives.
- Scoop the mixture into heaping tablespoon-size portions and roll into balls.
- Beat the egg in a small bowl, then dip each potato ball into the egg and roll in panko breadcrumbs until fully coated.
- Arrange the coated bites on the prepared baking sheet and lightly spray or brush with oil.
- Bake in the preheated oven for 15–20 minutes, or until the bites are crispy and golden brown.
- Allow to cool slightly before serving with extra sour cream or dipping sauce.
Notes
- Use day-old mashed potatoes for easier shaping and better texture.
- Swap cheddar for pepper jack for a spicy twist.
- Air fry at 190°C for 12–15 minutes as an alternative to baking.
- These bites are best enjoyed fresh and crispy.