Baked Potato Egg Rolls 5fix
Transform your favorite loaded baked potato into a crispy handheld delight with these Baked Potato Egg Rolls! Packed with creamy mashed russet potatoes, sharp cheddar cheese, tangy sour cream, and fresh green onions, these golden-brown egg rolls deliver all the comforting flavors of a loaded potato in every crunchy bite. Oven-baked for a lighter alternative to frying, they’re a crowd-pleasing snack or appetizer that’s ready in under an hour. Perfectly paired with extra sour cream or your favorite dipping sauce, these easy-to-make egg rolls are sure to be the hit of any gathering. Whether for a family game night or a cozy afternoon treat, this 5-ingredient (plus pantry staples!) recipe guarantees crispy, cheesy perfection!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 cup Sharp cheddar cheese
- 3 stalks Green onions
- 0.5 cup Sour cream
- 12 pieces Egg roll wrappers
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Vegetable oil spray
Instructions
Scrub the russet potatoes clean and pierce each one several times with a fork. Microwave the potatoes on high for 8-10 minutes until fully cooked and tender. Alternatively, bake them at 400°F (200°C) for 45-50 minutes.
Once the potatoes are cool enough to handle, cut them in half and scoop the insides into a large bowl. Mash the potato flesh until smooth, discarding the skins.
Stir the butter, sharp cheddar cheese, chopped green onions, sour cream, salt, and black pepper into the mashed potatoes until evenly combined and creamy.
Lay an egg roll wrapper on a flat surface in a diamond orientation. Place about 2-3 tablespoons of the potato mixture in the center of the wrapper, shaping it into a small log.
Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll upwards tightly, sealing the top edge with a dab of water to hold it in place. Repeat with the remaining filling and wrappers.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the egg rolls on the lined baking sheet with the seam side down. Lightly spray all sides with vegetable oil spray to promote crisping.
Bake the egg rolls for 15-20 minutes, flipping them halfway through, until golden brown and crispy.
Remove the egg rolls from the oven and let them cool for 5 minutes before serving. Serve warm with extra sour cream, green onions, or your favorite dipping sauce.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
