Ingredients:
2 cups cold mashed potatoes
1 cup shredded cheese (such as cheddar)
1/2 cup flour
6 strips bacon
1 medium onion, chopped
2 eggs
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
4 tbsp butter or margarine
Healthier Options: fat free/low fat substitutions and turkey bacon
Directions:
Fry the bacon until crispy and drain on a paper towel until cool.
Crumble into small bits. Place the bacon bits into a large bowl.
Pour off all but 2 tbsp of bacon grease from the frying pan and over medium heat cook the garlic and onion until translucent.
Add to the bacon bits along with remaining ingredients (except
butter/margarine) and blend well with a spoon or your hands (it'll be
sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about 1/4 of a cup of the potato mixture and form it into a
ball. Place it in the hot pan, flattening it out until it's about 1/2 -
3/4" thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy.
Top with green onions, sour cream or ketchup.
Source: SpendWithPennies
Ingredients:
8 small Idaho potatoes, scrubbed and dried
canola oil/cooking spray
salt
8 oz. broccoli florets, chopped (about 4 cups)
4 slices bacon, diced (or Canadian bacon)
3/4 cup extra-sharp Cheddar, grated
Avocado Creme:
2 scallions, thinly sliced, greens reserved
1 medium avocado, peeled and pitted
1/2 cup sour cream
2 Tbsp. lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, chopped
1/4 tsp. salt
Directions:
1. Preheat oven to 450 F.
2. Pierce potatoes several times with a fork and wrap in paper towels.
Microwave on high for 12-15 minutes, until potatoes are cooked through.
Remove from microwave and cool until potatoes are easy to handle. Slice
potatoes in half lengthwise. Using a spoon, scoop out about half of the
inside of the potato, leaving skin intact. Reserve scooped potato flesh
for another use.
3. Brush both inside and outside of potatoes with
oil (I sprayed with canola oil cooking spray) and sprinkle with salt.
Place potatoes, skin-side down, on a baking sheet and bake until skins
are crisp and edges are golden brown, about 20 minutes.
4. In the
meantime, prepare the filling. Steam the broccoli until crisp-tender,
about 3 to 4 minutes. Drain and set aside. Cook the bacon over medium
heat until crisp and set aside on paper towels to drain.
5. To make
avocado cream, combine scallion whites, avocado, sour cream, lime juice,
cilantro, garlic and salt in the small bowl of a food processor and
process on high until smooth. About 30 seconds. Cover and refrigerate
until ready to use.
6. Toss the broccoli with cheese and spoon
filling evenly among potatoes. Lower oven to 400 degrees F and return
potatoes to oven until cheese is melted, about 5 minutes. Spoon 1
tablespoon of the avocado cream on top of broccoli-filled potatoes, then
top with scallion greens and 1 teaspoon crisped bacon bits. Serve hot.
Serves 8.
