Last updated on June 30th, 2018 at 10:48 am
These Potato Croquettes are loaded with bacon, stuffed with two kinds of cheese, crispy on the outside, soft on the inside and sure to please everyone.
We’re talking mashed potatoes, bacon and cheese. You know it’s going to be good!
Crispy golden croquettes with bacon bits and two kinds of ooey gooey cheese inside. Shall we start?
This recipe is perfect if you have leftover mashed potatoes from making Skillet Shepherd’s Pie, perhaps, but don’t fret because I’m making these from scratch to see just how easy they are to make.
The mashed potatoes are as simple as you can get, boiled potatoes, butter and milk. In goes the bacon and parsley. Easy peasy!
Next, form the mashed potatoes into balls and stuff them with cheese. Usually croquettes are shaped like a cylinder or oval shape, but I found it easier to just shape them into balls.
I used two different kinds of cheese, a sharp cheddar cheese and provolone cheese, but you can use your favorite cheese. You then roll them through some flour, egg, and finally breadcrumbs and in the fryer they go. Serve them with a ranch dip or the sour cream bacon dip provided in the recipe.
I hope you give these a try because they are a perfect snack, they’re crispy, cheesy and delicious!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These Potato Croquettes are loaded with bacon, stuffed with two kinds of cheese, crispy on the outside, soft on the inside and sure to please everyone.
- 3 lb potatoes cut into cubes (I used Russet potatoes)
- 8 tbsp butter unsalted
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp milk
- 1 large egg
- 6 slices bacon chopped
- 1/4 cup parsley fresh, chopped
- 4 oz cheddar cheese cut in cubes
- 4 oz provolone cheese cut in cubes
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 cup breadcrumbs I used Panko
- vegetable oil for frying
- 1 cup sour cream
- 2 slices bacon chopped
- 2 tsp smoked paprika
- 2 tbsp parsley fresh, chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.
Drain the potatoes and add them to a large bowl. Add the salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
To make the dip, add all the dip ingredients into a small bowl and stir to combine.
Serve the croquettes warm with the dip.
Recipe Video
Can I bake these: Absolutely! Place these on a baking sheet and bake at 400 F degrees for about 15 minutes or until golden and crispy.
How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
How do I reheat these without the croquettes getting soggy: The easiest way to reheat these and prevent them from getting soggy is to place them on a baking sheet lined with parchment paper and bake them at 400 F degrees for about 10 minutes or until heated through.
Make ahead: Make these as instructed and place them on a baking sheet. Cover them with plastic wrap and refrigerate them until ready to bake or fry.
Nutrition: Nutritional information is based on one croquette. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Made these for my kids the other night and they absolutely loved them! Thank you!
I’m going to try these in my air fryer. I’ve made the cauliflower that way and it was delicious! 😁
Oh sounds interesting, do let me know how they turn out. I’ve been thinking about buying an air fryer, just wondering if it’s worth it.
My husband and I were skeptical about it but we really love ours! We love fried foods but my stomach can’t handle the grease. The air fryer let’s us enjoy the fried foods without all the grease. I’m anxious to try this recipe in it. I’ll let you know how it turns out. 😁
These do look delicious. Too bad they’re deep fried. I avoid all deep fried foods now. Is there a way you’ve tried that works without deep frying?
There are instructions in the recipe notes for baking them!
Mmmm! This potato-y treat reminds me of what my Italian friend used to cook.
https://ethnicspoon.com/arancini/