Cheesy Bacon Mashed Potato Balls & Spiced Rum-Fashioned
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Ingredients
for 12 potato balls
Rum-Glazed Bacon
- ¼ cup Captain Morgan® Spiced Rum (60 mL)
- ¼ cup maple syrup (85 g)
- 2 teaspoons brown sugar
- 8 slices thick cut bacon
Mashed Potato Balls
- 2 cups cold mashed potatoes (500 g)
- ¼ cup green onion (35 g), chopped
- 12 cubes monterey jack cheese
- 1 cup panko breadcrumbs (115 g)
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 large eggs
- ½ cup all purpose flour (60 g)
- 2 cups vegetable oil (240 mL)
- 1 green onion, sliced thinly on a bias
Captain Morgan Old-Fashioned
- 1 teaspoon granulated sugar
- 1 ½ oz Captain Morgan® Spiced Rum (45 mL)
- 2 dashes angostura bitters
- 1 cup ice (140 g)
- orange peel, for garnish
- 1 cherry, fresh or canned, for garnish
Nutrition Info
- Calories 831
- Fat 56g
- Carbs 52g
- Fiber 2g
- Sugar 8g
- Protein 20g
Estimated values based on one serving size.
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Preparation
- Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
- Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15–20 minutes more. Transfer to a plate until ready to use.
- Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
- Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
- Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
- Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
- Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4–6 minutes. Transfer to a paper towel–lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
- Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
- Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
- Enjoy!