Crispy Cheddar Mashed Potato Puffs

Name: Crispy Cheddar Mashed Potato Puffs
Total time: 70
Yield: 4
Ingredients: ¾ cup sour cream, divided; 1 teaspoon finely chopped chives or green onions; 8 ounces Borden® Medium Cheddar Cheese Chunk, divided; 2 medium russet potatoes, peeled and chopped; 2 tablespoons Borden® Butter; ⅛ teaspoon garlic powder; ⅛ teaspoon seasoned salt; ⅛ teaspoon dry mustard; ¼ teaspoon salt; 15 bacon strips, cooked crisp and crumbled; 1 cup beer batter dry mix; Oil, as needed for frying

Recipe by Borden Cheese from allrecipes.com

Appetizer,Snack 1 Hr. 10 Mins.

Ingredients

4 servings

•

¾ cup sour cream, divided
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1 teaspoon finely chopped chives or green onions
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8 ounces Borden® Medium Cheddar Cheese Chunk, divided
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2 medium russet potatoes, peeled and chopped
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2 tablespoons Borden® Butter
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⅛ teaspoon garlic powder

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⅛ teaspoon seasoned salt
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⅛ teaspoon dry mustard
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¼ teaspoon salt
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15 bacon strips, cooked crisp and crumbled
•

1 cup beer batter dry mix
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Oil, as needed for frying

Instructions

MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.