Big Game Potato Poppers
photo of Big Game Potato Poppers Recipe
64 Mini Potato Poppers
russet potatoes, peeled and cooked
heavy whipping cream
ground black pepper
premium sliced bacon, cooked, crumbled
white onion, diced
minced garlic in water
parmesan cheese, divided
shredded sharp cheddar cheese
large eggs, whites only
How to Make Big Game Potato Poppers
1In a medium bowl, combine potatoes, whipping cream, butter, salt and pepper. Stir well with a whisk.
Fold bacon, onion, garlic, chives and parmesan cheese into mashed potatoes.
Chill mashed potatoes for 1 hour until firm.
2Scoop one tablespoon mashed potatoes, place one teaspoon cheddar cheese on top, then form the potatoes around the cheese, in the form of a mini football.
Whisk egg whites with water. Dip mini footballs in egg, then bread crumbs. Place breaded mini footballs in the freezer for 20 minutes before frying.
3In a large pot, heat oil to 400º F. Fry mini footballs until golden brown, working in batches.
Whisk together cream cheese and sour cream. Use to pipe laces onto the footballs.
Serve with your favorite dip.
Create a piping bag by snipping the corner from a zip top bag.
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About Big Game Potato Poppers
Posted: Fri, Feb 5, 2016