For the first five Saturdays during football season, I’ll be joining up with football aficionado and Inside The Iggles blogger, Bob Wankel, to prep you with all you need to kill it on game day: hot topics about this weekend’s upcoming NFL matchups and a baller recipe to impress the crowd. Dazzle friends and family with tasty treats, while impressing the boys with your knowledge of injury reports and point spreads. Who says you can’t do it all?
I don’t know about you, but I pretty much killed it last weekend. Both of my fantasy teams dominated their opponents; Though less than elegant, the Eagles secured a Week 1 win; I’m still alive in my survivor’s pool (Thank you, Bob, for the Houston pick); And the crab fry potato skins got rave reviews. Boom!
Now, on to Week 2.
While I cringe at having posted two potato snacks back to back, after I made these little gems, I couldn’t resist the urge to post them right away. They’ve got all of the flavor of your favorite loaded mashed potatoes rolled in crispy potato chips and baked. There’s really nothing bad you can say about that, is there? Serve them with sour cream to really get the mashed potato experience in one little bite. If you want to take some shortcuts, you could use an instant mashed potato mix for the potatoes and bacon bits instead of cooking up some bacon. You know which approach I choose, but I reserve my judgment. J
Take some time today to whip up these lovely little balls, freeze them until tomorrow, and take on Week 2 with the same graceful ferocity you took on Week 1.
Know What’s Up: Week 2
Yields 24 potato bites3 medium/large sized russet potatoes 1 cup shredded cheddar cheese 5 pieces of cut bacon, cooked and chopped fine or 1/3 cup bacon bits ¼ cup Green Onions, chopped 2 tbsp Half and Half 4 oz cream cheese 1 cup Italian seasoned breadcrumbs 2 Eggs 4 cups smashed potato chips 2 tsp Salt 1 cup Sour Cream (optional for topping) ¼ cup Green Onions (optional for topping)
Wash and peel potatoes. Cut into equal size portions, about 2 inches. Put potatoes in a large stock pot, cover with cold water, and add 1tsp salt. Bring to a boil, cover and cook for 12-14 minutes or until a fork inserted into the potatoes some out easily. (It’s important when making mashed potatoes that you add the water to the potatoes cold and then bring to a boil.)
Transfer cooked potatoes into a mixing bowl. Add the cream cheese, half and half, and 1 tsp salt to the potatoes. Using a potato masher or a fork, mash the ingredients together. Be careful not to over mix the potatoes or will they become gummy. For this reason, I’d avoid using a mixer. Let cool for about 10-15 minutes.
Add the bacon, green onions, 1 egg, and shredded cheddar cheese to the potato mixture and mix together well. Add the breadcrumbs, and mix again.
Roll “dough” into 1 tbsp sized balls. Dip balls into a whisked egg and then into the crushed potato chips.
- Bake at 375 degrees for 12-15 minutes.
Serve hot with sour cream for dipping. Can be frozen and thrown back into the oven before the big game.