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Bacon-Cheddar Potato Croquettes

 Bacon-Cheddar Potato Croquettes
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.
60 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 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


  • 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.
  • 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.

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Bacon-Cheddar Potato Croquettes (continued)

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