Big Game Potato Poppers

Directions:                    

  1. In a medium bowl, combine potatoes, whipping cream, butter, salt and pepper. Stir well with a whisk.
  2. Fold bacon, onion, garlic, chives and parmesan cheese into mashed potatoes.
  3. Chill mashed potatoes for 1 hour until firm.
  4. Scoop 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.
  5. 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.
  6. In a large pot, heat oil to 400º. Fry mini footballs until golden brown, working in batches.
  7. Whisk together cream cheese and sour cream. Use to pipe laces onto the footballs.
  8. Serve with your favorite dip.

TIP: Create a piping bag by snipping the corner from a zip top bag.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen