5medium size Idaho® potatoesor use about 3 cups of leftover Mashed Potatoes
4 bacon slicesbaked in the oven 10 min
2cupsoil for fryingI like to use avocado or grapeseed oil
4 oz.mild or sharp cheddar cheesecut into equal cubes
1/4 cuporganic baby spinachfinely chopped
1cup Panko bread crumbs
1/4teaspoonblack pepperor to taste
1/2teaspoonsaltor to taste
How to make Stuffed Potato Balls? First cook Idaho® potatoes. Place potatoes into a medium pot with water and bring it to a boil. Cook until potatoes are tender inside when you insert a knife in the center, about 15-20 minutes. Drain the water and let potato cool, peel it, then grate it. Potato is ready to be used to make potato croquettes. If using left over mashed potatoes, use about 3 cups.
In a mixing bowl combine, about 3 cups of cooked grated potatoes, chopped bacon, 1/4 cup of finely chopped spinach, 2 eggs, 1/4 teaspoon black pepper, 1/2 teaspoon salt and 1/2 teaspoon garlic powder.
Use a small ice cream scoop, scoop 1 scoop of mashed potato mixture into your hand, place 1 cheese cube on top and then scoop another scoop of potato mixture on top.
Roll into a ball using both hands, then dip it into a Panko bread crumbs.
Deep fry in a small sauce pan filled with 2 cups of oil of your choice, over medium/high heat, until golden color. Remove to a paper towel. Serve warm. Enjoy!
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