Twice Cooked Potato Croquettes Recipes

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

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 COOKED POTATO CROQUETTES

Steps:

• Mix the mashed potatoes with the cheese and scallions. The potatoes that I make typically have sour cream and/or cream cheese. If you prefer the rich flavor please add a little of each to the mixture (if it is not already there in the left overs).
• Roll the potato mixture into 2 inch round balls.
• Mix Flour, Panko Crumbs, salt, and Pepper in a shallow bowl. In another shallow bowl, whisk eggs.
• Roll each potato croquette in the egg mixture and then in the bread crumb mixture to coat evenly. Shake off the excess. I like to use one hand for wet and one hand for dry to avoid washing my hands after every croquette.
• Heat a saute pan with 1.5 inches of olive oil over medium-high heat. When oil is hot (but not smoking) -- you can tell by placing the handle of a wooden spoon into the middle of the pan -- if the bubbles rise but don't smoke, the heat is perfect.
• Add Croquettes and fry until golden brown on the outside. Place on paper towel covered strainer to remove the excess oil. Cook in batches to keep the temperature high and oil clean.
• Enjoy with a crisp sour cream and chive sauce.
• Note - I've wanted to try this recipe with some bacon in the mixture or crumbled on top to serve but just haven't done it yet. Let me know if it tastes good!