96% would make again
Loaded Ham & Cheese Potato Dippers
featured in Cheesy Recipes
for 20 servings
- 5 lb yukon gold potato (2.2 kg), peeled and cooked
- 2 cups shredded cheddar cheese (200 g)
- 4 oz cream cheese (115 g)
- 16 oz bacon (480 g), cooked and crumbled
- 1 bunch scallion, sliced
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 tablespoon onion powder
- 20 oz ham (550 g), sliced
- 1 lb cheddar cheese (455 g), 1 block, sliced into 20 1-inch (2-cm) squares
- 1 qt canola oil (1 L), for frying
- 2 cups all-purpose flour (250 g)
- 8 large eggs, beaten
- 4 cups panko breadcrumbs (200 g)
- ¼ cup shredded parmesan cheese (25 g)
- 2 tablespoons fresh parsley, chopped
- Calories 937
- Fat 67g
- Carbs 50g
- Fiber 2g
- Sugar 3g
- Protein 32g
Estimated values based on one serving size.
- In a large bowl, mash the potatoes until there are no lumps.
- Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
- Mix until smooth.
- Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
- Lay a 1-inch (2.5 cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
- Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
- Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
- Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
- Place the flour, eggs, and panko into 3 separate medium bowls.
- Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
- Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.