Loaded Potato Croquettes
Crispy on the outside and irresistibly creamy on the inside, these Loaded Potato Croquettes take comfort food to a whole new level. Packed with fluffy mashed Russet potatoes, gooey shredded cheddar cheese, smoky bacon bits, and a pop of freshness from green onions, each bite is bursting with flavor. Coated in a golden breadcrumb crust and fried to perfection, these croquettes are the ultimate appetizer or snack that's sure to please any crowd. Perfectly seasoned and entirely satisfying, they come together with simple pantry staples and are ideal for dipping in your favorite sauces, like sour cream or spicy aioli. Whether you're making them for a party or a cozy movie night, these potato croquettes are a surefire hit!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Unsalted butter
- 3 tablespoons Milk
- 1 cup Shredded cheddar cheese
- 1 cup Cooked bacon, chopped
- 2 tablespoons Green onions, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 2 cups Breadcrumbs
- 4 cups Vegetable oil, for frying
Instructions
Peel and dice the potatoes into 1-inch chunks. Place them in a large pot of cold, salted water and bring to a boil. Cook until tender, about 15 minutes. Drain well.
In a large mixing bowl, mash the cooked potatoes until smooth. Stir in butter and milk until creamy.
Fold in shredded cheddar cheese, chopped bacon, green onions, salt, and black pepper. Mix well to combine. Let the mixture cool for 5-10 minutes so it is easier to handle.
Using your hands, shape the potato mixture into bite-sized croquettes, approximately 2 inches long. Place them on a baking sheet lined with parchment paper.
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.
Roll each croquette in flour, dip it into the egg mixture, and then coat it thoroughly in breadcrumbs. Place the breaded croquettes back onto the baking sheet.
Heat vegetable oil in a deep-sided pot or Dutch oven to 350°F (175°C). Fry the croquettes in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes per batch, or until golden brown and crispy.
Use a slotted spoon to transfer the fried croquettes onto a plate lined with paper towels to drain excess oil.
Serve the croquettes hot with your favorite dipping sauces, such as sour cream, ranch, or spicy aioli.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 968 mg | 21% | |
*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.
