Delicious tasty baked potato bites with cheese in the center
- Carbohydrate 5.40565722222222 g
- Cholesterol 22.03125 mg
- Fat 0.870187777777777 g
- Fiber 0.140736111111111 g
- Protein 1.07084583333333 g
- Saturated Fat 0.223137638888889 g
- Serving Size 1 1 Serving (12g)
- Sodium 30.0662222222222 mg
- Sugar 5.26492111111111 g
- Trans Fat 0.127371597222222 g
- Calories 33 calories
Step-by-step
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch strips.
- Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Fry in oil that is heated at 350°F/180°C for 3 minutes or until golden brown.
- Transfer to drying rack and season with salt. (they’ll be very hot so let it sit for a couple minutes before enjoying!)
- Preheat oven to 400°F/200°C.
- Transfer dredged sticks onto baking sheet.
- Drizzle olive oil and salt and then bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Let it cool for a few minutes before enjoying!
Attempting to wrap wet potato dough around cold cheese without proper moisture control usually results in structural blowouts during cooking. When the moisture inside the potato mass hits hot frying oil, steam expands rapidly and breaches the breadcrumb barrier, causing the internal cheese to leak out before the exterior browns. Retaining structural integrity requires thorough evaporation of residual water from the boiled russet potatoes before mashing them with the sour cream. Russets contain high amounts of starch and low moisture compared to waxy varieties, making them ideal for binding, provided they are dried adequately in a colander after cooking. Maintaining oil temperature precisely at 350 degrees Fahrenheit ensures the panko crust sets in the required three minutes before internal pressure compromises the coating. Utilizing a wire drying rack instead of paper towels prevents steam from softening the bottom crust once the pieces emerge from the oil. Alternatively, baking these items at 400 degrees Fahrenheit requires a heavy metal baking sheet and a sufficient application of fat to conduct dry heat evenly across the panko exterior. Freezing the assembled, breaded sticks for fifteen minutes prior to cooking further solidifies the fat barrier and minimizes the risk of leaks regardless of whether deep frying or oven roasting is chosen.
