These loaded baked potato croquettes are a perfect way to convert your leftover mashed potatoes from a ho-hum side dish to crispy, delicious gems.
Serve these croquettes either as an appetizer or included as a side dish with a main entree. Your guests won’t even realize they were made from leftover mashed potatoes.
Whenever there is a big family dinner, especially Thanksgiving, Christmas or Easter I usually serve up mashed potatoes. We always have a bowl of them left but they don’t taste quite as good warmed up the next day, even with hot gravy on top.
When I was growing up mom would use the leftover mashed potatoes to make potato patties for us. She would mix eggs with the mashed potatoes, form them into patties, dip them in flour and fry them in bacon drippings.
These loaded baked potato croquettes are definitely not my mamma’s recipe. My version is totally different as I have included all the components of a loaded baked potato and left out the fat from frying them. You are going to love these croquettes! They are made with creamy mashed potatoes, crisp bacon crumbles, lots of green chives and some shredded cheddar cheese, then they are shaped and enclosed in lightly toasted bread crumbs and baked to a crispy, crunchy golden brown. They can be shaped into patties, logs or whatever shape you want but I have chosen these cute little balls using my medium size scooper.
Mashed potatoes, crisp bacon crumbles, green chives and shredded cheddar cheese
It is important to start with cold left over mashed potatoes that have been refrigerated for a day or more as freshly made hot potatoes just does not work well. These croquettes make a great appetizer and are reminiscent to the potato skin appetizers that I remember from the 1980’s.
Loaded Baked Potato Croquettes
These loaded baked potato croquettes are a perfect way to convert your left over mashed potatoes from a ho-hum side dish to crispy, delicious gems. Loaded baked potato croquettes, made of creamy mashed potatoes, crisp bacon crumbles, lots of green chives and some shredded cheddar cheese, then they are shaped and enclosed in lightly toasted bread crumbs and baked to a crispy, crunchy golden brown.
- 2 cups Panko bread crumbs
- 2 cups mashed potatoes
- 2 eggs, divided
- 8 ounces sliced bacon, cooked crisp and chopped
- 4 ounces cheddar cheese, shredded
- 3/4 cup chopped chives, or scallion tops, divided
- 2 cups toasted Panko bread crumbs
- 1/2 cup sour cream
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper and add the Panko bread crumbs, distribute them evenly and bake them on the middle rack of the oven for 10-15 minutes until lightly browned. Remove from the oven, allow to cool. Reserve.
- Add the potatoes to a food processor and pulse them to break up the clumps. Or, alternatively, mash them with a fork or potato masher. The potatoes should be smooth.
- Transfer the potatoes to a shallow bowl and add one of the eggs that has been lightly whisked and stir into the potatoes. Add the bacon, cheese, and 1/2 cup of the chives. Mix thoroughly to combine all the ingredients.
- Add the reserved egg to a dish and lightly whip it with a fork. In a second dish add the reserved toasted Panko crumbs.
- Using a medium-size cookie scoop, form balls with the potato mixture, dip each potato ball into the egg mixture and then roll it into the toasted Panko crumbs and place onto the prepared baking sheet.
- Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes. Remove from the oven and transfer the croquettes to a serving dish. Serve warm with sour cream and the reserved 1/4 cup of chopped chives
Potato croquettes can also be formed into log or patty shapes and served as a side dish with a main meal.