CHEESY BACON MASHED POTATO BALLS & SPICED RUM-FASHIONED RECIPE BY TASTY

Cheesy Bacon Mashed Potato Balls & Spiced Rum-Fashioned Recipe by Tasty image

Here's what you need: Captain Morgan® Spiced Rum, maple syrup, brown sugar, thick cut bacon, cold mashed potatoes, green onion, monterey jack cheese, panko breadcrumbs, freshly ground black pepper, kosher salt, garlic powder, large eggs, all purpose flour, vegetable oil, green onion, granulated sugar, Captain Morgan® Spiced Rum, angostura bitters, ice, orange peel, cherry

Provided by Captain Morgan

Categories Drinks

Yield 12 potato balls

Number Of Ingredients 21

Ingredients

¼ cup Captain Morgan® Spiced Rum
¼ cup maple syrup
2 teaspoons brown sugar
8 slices thick cut bacon
2 cups cold mashed potatoes
¼ cup green onion, chopped
12 cubes monterey jack cheese
1 cup panko breadcrumbs
¼ teaspoon freshly ground black pepper, or to taste
½ teaspoon kosher salt
½ teaspoon garlic powder
2 large eggs
½ cup all purpose flour
2 cups vegetable oil
1 green onion, sliced thinly on a bias
1 teaspoon granulated sugar
1 ½ oz Captain Morgan® Spiced Rum
2 dashes angostura bitters
1 cup ice
orange peel, for garnish
1 cherry, fresh or canned, for garnish

Steps:

Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15-20 minutes more. Transfer to a plate until ready to use.
Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4-6 minutes. Transfer to a paper towel-lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
Enjoy!