Cheesy Bacon Mashed Potato Balls & Spiced Rum-Fashioned

Name: Cheesy Bacon Mashed Potato Balls & Spiced Rum-Fashioned
Yield: 12
Ingredients: ¼ cup Captain Morgan® Spiced Rum; ¼ cup maple syrup; 2 teaspoons brown sugar; 8 slices thick cut bacon; 2 cups cold mashed potatoes; ¼ cup green onion, chopped; 12 cubes monterey jack cheese; 1 cup panko breadcrumbs; ¼ teaspoon freshly ground black pepper, or to taste; ½ teaspoon kosher salt; ½ teaspoon garlic powder; 2 large eggs; ½ cup all purpose flour; 2 cups vegetable oil; 1 green onion, sliced thinly on a bias; 1 teaspoon granulated sugar; 1 ½ oz Captain Morgan® Spiced Rum; 2 dashes angostura bitters; 1 cup ice; orange peel, for garnish; 1 cherry, fresh or canned, for garnish

Recipe by Captain Morgan from tasty.co

Ingredients

12 servings

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¼ cup Captain Morgan® Spiced Rum
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¼ cup maple syrup
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2 teaspoons brown sugar
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8 slices thick cut bacon
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2 cups cold mashed potatoes
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¼ cup green onion, chopped
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12 cubes monterey jack cheese
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1 cup panko breadcrumbs
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¼ teaspoon freshly ground black pepper, or to taste
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½ teaspoon kosher salt
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½ teaspoon garlic powder

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2 large eggs
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½ cup all purpose flour
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2 cups vegetable oil
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1 green onion, sliced thinly on a bias
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1 teaspoon granulated sugar
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1 ½ oz Captain Morgan® Spiced Rum
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2 dashes angostura bitters
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1 cup ice
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orange peel, for garnish
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1 cherry, fresh or canned, for garnish

Instructions

Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15–20 minutes more. Transfer to a plate until ready to use.
Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4–6 minutes. Transfer to a paper towel–lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
Enjoy!