Baked Bacon Cheddar Croquettes Recipes

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

BACON & CHEESE POTATO CROQUETTES

Steps:

• Chop the bacon into small pieces then mix with the potato and cheese.
• Place the flour, egg and breadcrumbs into separate bowls.
• Form the potato mixture into balls/small logs (the traditional shape) then coat first in the flour, then the egg and finally in the breadcrumbs.
• Fry the croquettes in the hot oil until golden brown and crisp.
• Remove from the oil and drain on kitchen paper.
• Serve with lemon wedges.

BAKED BACON AND CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
• Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 10 minutes, then turn over and bake for another 10 minutes.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

BAKED BACON & CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 10 equal-sized balls.
• Place egg in a small container and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 15 minutes, then turn over and bake for another 15 minutes.