Ingredients

• 1 extra-large potato
• 2 ounces unsalted butter, softened
• 1/3 cup chopped bacon, diced and rendered
• 2 tablespoons sour cream
• 2 tablespoons whole milk
• 1 green onion, sliced thin
• Salt and freshly ground black pepper
• 4 cubes Cheddar or Jack cheese (about 2 ounces)
• 1 egg, whisked
• 1 tablespoon whole milk
• 1/2 cup all-purpose flour
• 2 quarts canola oil

Instructions

1. Special equipment: a ricer and deep fryer
2. For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
3. For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
4. For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.