Description
Favorite flavors of a loaded baked potato are rolled up into a spring roll for a fun appetizer.
Ingredients
Scale
- 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
To Garnish
- sour cream
- green onion
- diced bacon
- shredded cheese
Instructions
- 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.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer