Baked Cheesy Potato Croquettes Food

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.

CHEESY POTATO CROQUETTES

Steps:

• Add peeled and cubed potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 15 minutes until potatoes are tender. Meanwhile, remove Boursin from the fridge to come to room temperature. Once potatoes are tender, drain and transfer to a mixing bowl.
• Mash potatoes slightly. Add Boursin cheese, salt, white pepper, onion powder, and melted butter. Continue mashing until completely combined and smooth. Let cool for 10 minutes, then add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until mixture easily forms together.
• Take 1/4 cup of the mashed potato mixture and form into a rectangle. Place formed croquettes on a parchment lined plate. Continue forming until all of the mixture is used. Continue to chill for 20-30 minutes.
• Meanwhile, place flour in a bowl and stir in salt and pepper to taste. In another bowl, place the second egg for the egg wash. In a third bowl, add the breadcrumbs. Heat oil in a skillet or dutch oven (about 1 inch deep) until it reaches 350°F.
• Dip each potato croquette in flour, egg wash, then breadcrumbs. Set on a baking sheet or plate until ready to cook. In the heated oil, fry croquettes in batches (don't crowd the pan) for about 1 1/2 - 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel before serving. Garnish with parmesan cheese and parsley as desired.

BAKED CHEESY POTATO CROQUETTES

Steps:

• Preheat the oven to 200c/400f and put a flat baking tray to one side.
• Place the flour, salt and pepper in one bowl and mix together
• Place the egg in a second bowl and lightly whisk.
• Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
• Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
• Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
• Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
• Take out of the oven and leave to cool for a few minutes before serving.

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

CHEESY BAKED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato; scoop out pulp, leaving a thin shell. In a bowl, mash the pulp, egg, milk, mayonnaise, 1/2 cup of cheese, salt and pepper. Spoon into potato shells. Top with onion, bacon and remaining cheese., Place in a small ungreased baking pan. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES

Steps:

• Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
• Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
• At this point you may refrigerate for 1-2 hours.
• Shape about 3 tablespoons of mixture into a ball.
• Roll into the cracker crumbs and place on a baking sheet.
• Press down with hands to flatten just slightly.
• Repeat with remaining mixture.
• Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

OVEN-BAKED CHEESY POTATO-CHICKEN CROQUETTES #5FIX

Steps:

• Preheat oven to 350 degrees. Lightly coat interior of 8-inch square baking dish with cooking spray. In large mixing bowl, combine shredded potatoes, eggs, and cheese until well-blended. Divide potato mixture into fourths. Form patties around each chicken strip, completely enclosing the chicken inside potato mixture. Arrange croquettes in prepared baking dish. Cover with foil and bake 20 minutes. Increase oven temperature to 425 degrees. Uncover dish and bake 5 minutes more, or until tops of croquettes are browned and crispy. Serve with warm salsa.

CHEESY MEAT & POTATO CROQUETTES

Steps:

• Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

POTATO CROQUETTES

Steps:

• Place potatoes in 3-qt. saucepan; add enough water to cover. Bring to boil. Reduce heat to medium; simmer 20 to 25 min. or until potatoes are tender. Drain potatoes; return to saucepan. Add cream cheese; mash with hand masher or beat with electric mixer on medium speed until smooth. Cool. Add egg yolks; mix well.
• Beat egg whites in shallow dish or pie plate until frothy; set aside. Place matzo meal in separate shallow dish or pie plate. With hands lightly sprayed with cooking spray, shape potato mixture into 16 ovals, using 1/4 cup of the potato mixture for each oval (croquette). Dip in egg whites, then in matzo meal, turning over to evenly coat both sides of each croquette with the matzo meal.
• Heat oil in large skillet on medium-high heat. Add croquettes; cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.