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Dine In: Bacon Cheese-Stuffed Mashed Potato Balls

Bacon Cheese-Stuffed Mashed Potato BallsThe other morning, my friend Judith tagged me in a post on Facebook for a recipe for Bacon Cheese-Stuffed Mashed Potato Balls. I was inordinately excited. Judith tags me in all kinds of yummy recipe posts, and is probably single-handedly responsible for my most-recent 10 pounds.

It’s worth it. I was so excited to try these when Paul came in from the grocery store.

“Do I smell like potatoes?” he asked.

I was confused.

“What? Why potatoes?” I asked.

“Because I ate three potato logs at Brookshire’s while I was shopping,” he responded.

Potato logs? Were those anything like potato balls?

The coincidence was compelling.

Turns out, a potato log is more like a big steak fry, but I was quick to show Paul the post about the mashed potato balls.

We’re going to make these on Friday night, if Paul can keep from stopping at Brookshire’s for some deli potato logs.

Bacon Cheese-Stuffed Mashed Potato Balls

2 cups mashed potatoes, cold
1 egg, lightly beaten
10 oz sharp cheddar cheese, cut into small cubes from a larger block
1/2 cup green onions, chopped
1/4 cup bacon, crumbled
1/2 cup dry Italian breadcrumbs
oil, for frying

Let mashed potatoes come to room temperature. Mix in the egg, onions and bacon. Shape into 1-inch balls. Press block of cheese into the center of each ball; form potato around it, completely covering the cheese. Roll balls in breadcrumbs.

Let rest for 15 minutes.

In a deep skillet, heat 1 inch of oil to about 375° F. Fry potato balls in small batches for about 3 minutes each or until golden-brown. Remove with a slotted spoon, and let drain on paper towels. Serve warm.

Serves 6

Nutritional Information: Calories Per Serving: 461, Calories from Fat: 268, Fat: 30 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 110 mg, Sodium: 1293 mg, Potassium: 477 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.

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Posted in: Cooking, Dine In

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