Loaded Potato Croquettes Recipe

Cook the Potatoes

Peel and dice the potatoes into small chunks. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Mash the Potatoes

In a large bowl, mash the cooked potatoes until smooth. Ensure there are no lumps for a better texture.

Combine Ingredients

To the mashed potatoes, add the grated cheddar cheese, crumbled bacon, chopped scallions, sour cream, salt, and black pepper. Mix until well combined.

Prepare the Coating

In a separate bowl, place the flour. In another bowl, beat the egg. In a third bowl, place the bread crumbs.

Shape the Mixture

Take a handful of the potato mixture and form it into a small oval or round shape, about the size of a golf ball.

Coat the Croquettes

Roll each shaped croquette first in flour, then dip it in the beaten egg, and finally coat it with bread crumbs. Ensure each croquette is well coated.

Heat the Oil

In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches about 350°F (175°C).

Fry the Croquettes

Carefully add the coated croquettes to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side.

Drain and Serve

Using a slotted spoon, remove the croquettes from the oil and let drain on paper towels. Serve hot with additional sour cream for dipping.