Crispy Potato Croquettes with Bacon and Two Cheeses (Print version)

Golden potato croquettes stuffed with crispy bacon, cheddar, and provolone, then fried until crunchy outside and soft inside.

# Ingredients:

For the potato filling

01 - 2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into chunks
02 - 1 teaspoon kosher salt for the potato water, plus more to season
03 - 4 tablespoons (56 g) unsalted butter
04 - 2 tablespoons milk
05 - 1 large egg, lightly beaten
06 - 1/2 teaspoon black pepper
07 - 6 slices bacon, cooked crisp and finely chopped
08 - 1/4 cup chopped fresh parsley or chives

For stuffing and coating

09 - 4 oz (115 g) sharp cheddar cheese, cut into small cubes
10 - 4 oz (115 g) provolone cheese, cut into small cubes
11 - 1 cup (125 g) all-purpose flour
12 - 3 large eggs, beaten
13 - 2 cups (120 g) panko breadcrumbs
14 - 6 cups neutral oil, for frying, or enough for 2 inches in the pot

For the sour cream dip

15 - 3/4 cup (180 g) sour cream
16 - 1 tablespoon chopped parsley
17 - 1/2 teaspoon smoked paprika
18 - 1 tablespoon finely chopped cooked bacon, optional
19 - Salt and black pepper, to taste

# Instructions:

01 - Place the potatoes in a pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then simmer for 14-16 minutes until fork-tender. Drain well and let the steam escape for 2 minutes.
02 - Mash the hot potatoes with butter, milk, beaten egg, pepper, and salt to taste. Fold in the crisp bacon and parsley. Cool until the mixture is firm enough to shape.
03 - Scoop about 2 tablespoons potato mixture, flatten it in your palm, and add a few small cubes of cheddar and provolone. Close the potato around the cheese and roll into a ball or short cylinder.
04 - Place the shaped croquettes on a parchment-lined tray and chill for 20-30 minutes. This helps them hold together during frying.
05 - Put flour, beaten eggs, and panko in three shallow bowls. Roll each croquette in flour, dip in egg, then coat fully with panko. Press gently so the crumbs stick.
06 - Heat 2 inches of oil to 350 F in a heavy pot. Fry 4-5 croquettes at a time for 3-4 minutes, turning gently, until deeply golden. Drain on a wire rack.
07 - Stir together sour cream, parsley, smoked paprika, optional bacon, salt, and pepper. Serve the croquettes hot with the dip on the side.

# Good to know:

01 - Makes about 24 croquettes, enough for 8 appetizer servings.
02 - Leftover mashed potatoes can be used if they are firm and not too wet.
03 - For baking, spray well with oil and bake at 425 F for 18-22 minutes, turning once.

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