Bacon Stuffed Potato Balls

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You can’t really go wrong with bacon, cheese and potatoes. Thrown these Bacon Stuffed Potato Balls in a deep fryer, and you’ve got an addictive appetizer that is perfect for your next football party. Double this recipe to feed a hungry crowd. Substitute your favorite cheese if you’re not a pepper jack fan. These taste fantastic on their own, or spice it up with the addition of your favorite hot sauce or spicy seasonings. Mmm!

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1/4 lb ground pork
5 slices of hickory-smoked bacon, chopped
4 oz. pepper jack cheese, shredded
Instant mashed potatoes (6-7 servings worth)
2 eggs
1 cup flour
Hamburger seasoning to taste
Vegetable oil for frying
Garlic powder (optional)
Extra handful of shredded pepper jack cheese (optional)

Make 6-7 servings of mashed potatoes by following the directions on the box. If you like lots of flavor, add some garlic powder and a small handful of shredded cheese to the mashed potatoes. Then chill the potatoes for 1 hour in the fridge. May substitute cooked, fresh potatoes.

While the potatoes are chilling cook the bacon in a pan over medium heat then place on a plate with paper towels to absorb the extra grease, then chop into bits.

Brown the ground pork over medium heat and season the pork with hamburger seasoning. Once browned, drain the grease and put pork into a medium-sized bowl. Add the bacon bits and toss pork and bacon to mix well. Cover bowl with foil to keep warm and set aside.

In a small bowl, whisk together the 2 eggs. In another small bowl, combine the flour with some hamburger seasoning and mix well.

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When ready to make your potato balls, toss in the shredded cheese with the pork mixture.

Pull out the chilled potatoes and form palm-sized patties. Spoon in a pile of pork and cheese mixture. Fold the edges over the filling to form a ball.

Heat a medium-sized skillet over medium heat and pour in vegetable oil so that there is about 2 inches of oil in the pan.

Dip the ball in the egg wash until completely covered, then roll in the seasoned flour.

Place balls in the pan and cook until the outsides are golden brown. Use a slotted spoon to remove balls from oil and serve immediately. Makes about one dozen large Bacon Stuffed Potato Balls.

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Better with Bacon – Cheddar Bacon Ranch Pulls…

Sometimes it seems like I find things in bunches…the bacon blotter stories last week and now this week, tear away bacon bread recipes…

Look at that pure hunk of goodness right there.  It’s called a “pull”, I call it hot damn!  Believe it our not, it comes from the New York Times (yeah, I know, really, the New York Times)

Cheddar Bacon Ranch Pulls

Ingredients

1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits (or just cook some up and pulse it, it’d taste batter)
1/2 cup butter, melted
1 tablespoon ranch dressing mix

Method

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
Place slices of cheese between cuts.
Sprinkle bacon bits on bread, making sure to get between cuts.
Mix butter with ranch dressing mix. Pour over bread.
Wrap loaf in foil and place on baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

photo ad recipe via New York Times

Originally posted 2011-10-06 19:20:06.

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