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Bacon-Cheddar Potato Croquettes Recipe

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Instead of throwing out leftover mashed potatoes, use them to make croquettes. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon-mayonnaise for dipping.
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES:60 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES: 60 servings


  • 4 cups cold mashed potatoes (with added milk and butter)
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 40 butter-flavored crackers, crushed
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  • Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing


  1. In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll each in cracker crumbs. Place on parchment paper-lined baking sheets. Cover and refrigerate for 2 hours or overnight.
  2. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 18-20 minutes or until golden brown. Serve with dipping sauce of your choice. Yield: about 5 dozen.
To Make Ahead: Unbaked croquettes may be frozen on baking sheets. When frozen, transfer to resealable plastic bags. Freeze until ready to use. Bake as directed for 20-25 minutes. Serve with dipping sauce.
Originally published as Bacon-Cheddar Potato Croquettes in Taste of Home Christmas Annual Annual 2013, p23

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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