Best Baked Potato Croquettes Recipes

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES

Steps:

• Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
• Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
• At this point you may refrigerate for 1-2 hours.
• Shape about 3 tablespoons of mixture into a ball.
• Roll into the cracker crumbs and place on a baking sheet.
• Press down with hands to flatten just slightly.
• Repeat with remaining mixture.
• Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

BAKED POTATO CROQUETTES

Steps:

• For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
• For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
• For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.

TWICE BAKED POTATO CROQUETTES

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. Wash & Pierce potatoes with fork or sharp tip of knife, then arrange on a large platter and microwave until fully cooked. Mine took 19 minutes total. Turn potatoes over half way through cooking process.
• 2. Some of the ingredients I used in the potatoes.
• 3. Spices I used with the Panko Bread crumbs. COMBINE THE BREAD CRUMBS WITH THE PARMESAN CHEESE, CRUSHED ONIONS AND SPICES & chopped or dried parsley in a zip lock bag set aside till needed.
• 4. Chop the sweet red peppers, shallots and seeded Jalapeno peppers. Then cube the cheese and set aside till needed. Combine Breading ingredients, using a large zip lock bag, then shake & blend together, set aside until you are ready to begin breading the potatoes.
• 5. When potatoes are cool enough to handle, scoop out pulp with a medium size spoon into a medium size bowl. Add salt & pepper, then add in the chopped sweet & jalapeno Peppers, butter and chopped shallots.
• 6. Shape potatoes into a ball large enough to cover the cheese cubes. Add cheese cube and & reshape again.
• 7. Spray a jelly roll type baking dish with cooking spray and set aside till needed.
• 8. Beat the 2 eggs in a small bowl. Then pour a small portion, about 1/3 of crumb mixture onto a plate, replenish as needed. When we did the Mozzarella ones we added a bit of Hormel Real Bacon Bits to the crumb mixture, about 1/3 cup. NOTE: You pour from the bag of seasoned crumbs to prevent contaminating what is left over, then you can freeze what is left to use later.
• 9. Dunk each potato ball into beaten egg mixture then roll into bread crumb mixture, then place on prepared shallow pan. Repeat until all of the potatoes have been dipped in eggs and dredged in the bread crumbs. Place in preheated 425 degree F. oven and bake for 30 minutes until crispy and golden brown on outside.
• 10. Potatoes will fall like a thick pancake, with bits of cheese oozing through, but we preferred them this way. Remove from pan with a thin spatula to serving platter. If you want them to retain their shape, I would suggest adding a bit of flour to the mixture before shaping into the croquettes.
• 11. Serve while piping hot, with condiments of your choice,Add a bit of chopped Green Onions if desired as garnish.