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twice baked potato croquettes

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

The inspiration for this recipe came from 2 different recipes, one posted by Thomas Bohne, & one for my Fee Fie Faux Chicken, I used ingredients from both recipes but also added other ingredients. I decided to bake the potatoes in the microwave instead of boil, & baked a second time in the oven instead of fry. I concluded that if you want them to retain their shape, you probably need to add flour. We preferred the thick pancake type shape crunchy & cheesy on the inside. To add additional flavor, I added shallots, peppers, crushed fried onion rings & parmesan cheese. They reheat well too.

yield serving(s)
prep time 35 Min
cook time 50 Min
method Bake

Ingredients For twice baked potato croquettes

  • POTATO MIXTURE
  • 8 md
    russett potatoes, washed & scrubbed
  • 1 stick
    butter, softened
  • 1 tsp
    each kosher salt & coarse black pepper
  • 2 md
    shallots chopped
  • 2-3 md
    jalapeno peppers, seeded & chopped
  • 3-4 md
    mini red sweet peppers, seeded & chopped
  • 4 Tbsp
    heavy whipping cream
  • PANKO BREADING MIXTURE
  • 1 1/2 c
    panko bread crumbs
  • 1 1/2 c
    french fried onions, crushed
  • 1 Tbsp
    smoked paprika
  • 1 Tbsp
    granulated garlic
  • 1 Tbsp
    granulated onion
  • 2/3 c
    parmesan cheese
  • 1/4 c
    fresh chopped parsley, or use dried
  • large zip lock bag
  • 6 oz
    each cheddar & mozzarella cheese cubes (about 1 inch square
  • 2 lg
    eggs, beaten
  • chopped onion tops as garnish (optional)
  • salsa, ketchup & sour cream as condiments

How To Make twice baked potato croquettes

  • 1
    PREHEAT OVEN TO 425 DEGREES F. Wash & Pierce potatoes with fork or sharp tip of knife, then arrange on a large platter and microwave until fully cooked. Mine took 19 minutes total. Turn potatoes over half way through cooking process.
  • 2
    Some of the ingredients I used in the potatoes.
  • 3
    Spices I used with the Panko Bread crumbs. COMBINE THE BREAD CRUMBS WITH THE PARMESAN CHEESE, CRUSHED ONIONS AND SPICES & chopped or dried parsley in a zip lock bag set aside till needed.
  • 4
    Chop the sweet red peppers, shallots and seeded Jalapeno peppers. Then cube the cheese and set aside till needed. Combine Breading ingredients, using a large zip lock bag, then shake & blend together, set aside until you are ready to begin breading the potatoes.
  • 5
    When potatoes are cool enough to handle, scoop out pulp with a medium size spoon into a medium size bowl. Add salt & pepper, then add in the chopped sweet & jalapeno Peppers, butter and chopped shallots.
  • 6
    Shape potatoes into a ball large enough to cover the cheese cubes. Add cheese cube and & reshape again.
  • 7
    Spray a jelly roll type baking dish with cooking spray and set aside till needed.
  • 8
    Beat the 2 eggs in a small bowl. Then pour a small portion, about 1/3 of crumb mixture onto a plate, replenish as needed. When we did the Mozzarella ones we added a bit of Hormel Real Bacon Bits to the crumb mixture, about 1/3 cup. NOTE: You pour from the bag of seasoned crumbs to prevent contaminating what is left over, then you can freeze what is left to use later.
  • 9
    Dunk each potato ball into beaten egg mixture then roll into bread crumb mixture, then place on prepared shallow pan. Repeat until all of the potatoes have been dipped in eggs and dredged in the bread crumbs. Place in preheated 425 degree F. oven and bake for 30 minutes until crispy and golden brown on outside.
  • 10
    Potatoes will fall like a thick pancake, with bits of cheese oozing through, but we preferred them this way. Remove from pan with a thin spatula to serving platter. If you want them to retain their shape, I would suggest adding a bit of flour to the mixture before shaping into the croquettes.
  • 11
    Serve while piping hot, with condiments of your choice,Add a bit of chopped Green Onions if desired as garnish.
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