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Loaded Potato Rings

  • Prep 60 min
  • Total 5 hr 0 min
  • Servings 24
  • Pinterest
    208
  • Print
    295
  • Save
    334
  • Facebook
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  • Email
    27

Fried rings of potato loaded with cheddar and bacon. Yes. MORE + LESS -

Dan Whalen
October 28, 2014

Ingredients

4
cups Betty Crocker™ Potato Buds™ mashed potatoes
4 1/4
cups boiling water
8
ounces grated cheddar cheese
8
slices cooked bacon (crumbled)
2
cups flour
3
eggs

Steps

Hide Images
  • 1
    Mix the potato buds with the boiling water. Stir well. Mix in the cheese and bacon.
  • 2
    Spread the mixture 1/2 inch thick on to a baking sheet lined with parchment paper. Put it in the refrigerator for 3-4 hours until firm.
  • 3
    Using one large and one small cookie cutter or other round cutter, cut the potato mixture into donut shapes.
  • 4
    Mix the flour into two separate bowls and season. Crack the eggs into a bowl and whisk.
  • 5
    Dredge the potato rounds in the first bowl of flour, shake off the excess flour and dip into the egg mix, then coat in the other flour bowl. Fry at 350°F for about 2 minutes until nicely browned.
  • 6
    Repeat with all the potato rounds until finished.
  • 7
    Allow to dry briefly on paper towel, then serve immediately. They may be hot, so be careful!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I recently caught these fried potato rings online and immediately craved them.

Like everything we do here on Tablespoon though, I had to crank it up to a whole new level! I find that the best way to turn things up is add bacon.

Taking inspiration from a loaded baked potato, I mixed bacon and cheese right into these rings. Served with a yogurt ranch dip, these Loaded Potato Rings would be a hit at any party!

The secret to make them easy and awesome? Use potato buds to make a nice thick and sturdy potato mixture.

Mix your potato buds with the hot water, and then mix in your bacon and cheese. Mmmm. Try not to eat too much of this immediately. Save some for frying!

Roll out the potato mixture on a baking sheet and toss it in the fridge for a few hours.

Find some cookie cutters or anything with a round shape and start making the rings.

Just a light batter, otherwise it will fall apart in the fryer.

Tasty!

These kind of looked like mini donuts. They tasted like awesome!

Creamy potato, crisp on the outside, and a bacon-y surprise!

Dan Whalen kinda wants some mini donuts now. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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