PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Favorite flavors of a loaded baked potato are rolled up into a spring roll for a fun appetizer.
Technically we have just started the spring season but once the days start getting longer and weather gets warmer, I’m ready for summer to arrive. Patio and bbq season is my absolute favorite! I can’t wait for the day when I can kick my shoes off and hang out on the deck.
Russet potatoes are my go-to for summer. They’re so versatile! While camping we slice the potatoes thin and cook them in foil on the grill. Talk about easy with no big clean up! Of course, a perfectly grilled steak is never complete without a delicious baked potato on the side. It’s no wonder potatoes are so popular. They’re always super affordable, filling and nutritious! One russet potato provides a healthy dose of vitamin C and has more potassium than a banana!
We enjoy eating outdoors in the spring and summer and these loaded potato spring rolls are just perfect on a warm evening. If you love a twice baked potato as much as I do, this recipe is definitely for you!
First, boil some russet potatoes until fork tender.
Next you’ll mash and whip them up with all the usual suspects. Butter, milk, sour cream, bacon and so on. You could stop here but we’ll be frying them up in hand held wrappers!
Once the rolls are cooked you can serve them hot or room temperature. No utensils required!
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For another unique way to use potatoes, check out these truffles and find the recipe here.
- 3 large russet potatoes
- 1 tablespoon butter
- 2 tablespoon milk
- 2 tablespoon sour cream
- 4 slices thick cut bacon
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped green onion
- salt and pepper to taste
- 8 refrigerated spring roll wrappers
- vegetable oil for frying
- sour cream
- green onion
- diced bacon
- shredded cheese
- Place peeled and chopped potatoes into a medium sauce pan. Cover the potatoes with water and bring them to a boil until fork tender about 15-20 minutes.
- Meanwhile, cook the bacon until crispy. Drain and chop the bacon. Set aside.
- Drain the potatoes and mash with butter, milk and sour cream.
- Stir in the bacon, cheese, green onion and season with salt and pepper.
- Lay out the wrappers and spoon ¼ cup of the potato mixture towards the middle. Wrap the front of the wrapper over the potatoes then bring each side over. Roll up and seal with a bit of water.
- Heat up the vegetable oil in a dutch oven or similar heavy bottomed pot until it has reached 350 degrees. Place the rolls in the oil and cook until golden brown. Flip and continue cooking another 1-2 minutes.
- Drain the rolls on paper towel and serve.