Loaded Crispy Baked Potato Croquettes Recipe
Loaded Crispy Baked Potato Croquettes are full of cheese and bacon and a delicious, quick and easy way to use up leftover mashed potatoes after Thanksgiving.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 servings
- 4 cups cooked mashed potatoes
- 2 large eggs beaten
- 4 Tbsp buttermilk
- 1 Tbsp chopped fresh chives you can substitute dried chives
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup bacon cooked and crumbled.
- 1-1/2 cups crushed round buttery Ritz cracker crumbs about 40
- 1/4 cup unsalted butter melted
Preheat the oven to 375 degrees F.
Combine the mashed potatoes, eggs, buttermilk, chives, cheese, bacon, salt and pepper and mix thoroughly.
Place the cracker crumbs in a shallow dish.
Use your hands and gently shape the potatoes into 2-inches round balls, or you could use an ice cream scoop.
Roll the balls in the cracker crumbs.
Place the potato balls on a greased baking sheet or one lined with parchment paper. If making ahead, cover and refrigerate up to 24 hours.*
When ready to bake, drizzle the melted butter over the croquettes and bake for 20-25 minutes or until they are golden brown.
*Notes: The croquettes may also be frozen until you are ready to bake; allow them to thaw in the refrigerator overnight and bake as directed.
Calories: 318kcal | Carbohydrates: 24g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 579mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 10.7mg | Calcium: 190mg | Iron: 1.1mg