Baked Potato Croquettes

  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 1 serving
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Baked Potato Croquettes:

1 extra-large potato

2 ounces unsalted butter, softened 

1/3 cup chopped bacon, diced and rendered 

2 tablespoons sour cream

2 tablespoons whole milk

1 green onion, sliced thin

Salt and freshly ground black pepper

4 cubes Cheddar or Jack cheese (about 2 ounces)

Egg Wash:

1 egg, whisked

1 tablespoon whole milk 

1/2 cup all-purpose flour


2 quarts canola oil


Special equipment:
a ricer and deep fryer
  1. 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.
  2. 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.
  3. 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. 
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