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  • Katie Stilo

Loaded Baked Potato Croquettes

Serving Size: 10-12 croquettes

Time To Prep:30 minutes

Time To Cook: 15 minutes

This recipe combines my love of potatoes with my love of leftovers for the ultimate snack food. Ever wonder what to do with all your BBQ leftovers? Turn them into a croquette! If you have some potatoes, you didn’t use for your potato salad or leftover baked potatoes this is the perfect use for them. If you have any leftover steak or even burgers, chop them up and add those as well! Use all your leftover burger bar toppings here to stuff these croquettes with the ultimate baked potato inspired filling. Dip in a sour cream chive sauce for the perfect leftover pairing.


5 lb bag Yukon Gold potatoes, peeled and diced, or about 3 cups leftover potatoes, mashed.

2 tablespoons kosher salt

5 eggs, large

1 cup shredded cheddar cheese

½ teaspoon kosher salt

¼ teaspoon pepper

½ cup cooked bacon, crumbled

½ cup caramelized onions, from about 2 large yellow onions (recipe below)

½ cup leftover steak, hamburger, or sausage links, diced into small pieces

1 cup all-purpose flour

1 cup panko breadcrumbs

Olive oil or neutral oil for frying

¾ cup sour cream

3 tablespoons minced chives

¼ teaspoon salt

Kosher salt and black pepper to taste

1. For the caramelized onions: Slice onions lengthwise into ¼ inch thick pieces. Add to a medium skillet containing a light coating of olive oil. Place over medium-low heat and cook until softened and caramelized, about 20 to 25 minutes. Season with salt. You can place a lid on top during the first 5 to 7 minutes to help steam the onions to soften them faster.

2. In the meantime, add diced potatoes to a large pot containing cold water. Add 2 tablespoons salt. Bring potatoes to a boil and cook until very tender, about 10 to 12 minutes. Drain and allow to cool to room temperature.

3. Mash potatoes using a potato masher or large fork until no large chunks remain. A few small pieces are ok. Add 2 eggs, ½ cup cheddar cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine. Place potato mixture in the fridge to chill while you prepare the breading station.

4. Set up a breading station with flour, 3 beaten eggs, and panko in shallow baking dishes. Season each step with salt and pepper.

5. Scoop about 1/3 cup worth of the potato mixture into the palm of clean hands. Make a well in the center and add a tablespoon each of onions, remaining cheddar cheese, meat, and bacon.

6. Gently press the sides of the potato mixture over the center to close the croquette. Set on a baking tray and repeat with the remaining potato mixture until you have about 10 to 12 croquettes. If the croquettes feel soft, chill in the fridge for about 15 minutes.

7. Remove croquettes from the fridge and bread starting with the flour, shaking off the excess. Then gently roll in beaten eggs, and lastly into the panko. Place on baking sheet besides while you bread the remaining ones.

8. Pre-heat about 2 inches worth of oil in a large non-stick skillet, until a breadcrumb dropped in the center begins to sizzle immediately.

9. Working in batches, add a few croquettes to the oil. Fry for about 5 to 6 minutes per side, until golden brown. Remove from the oil to a paper towel lined plate. Repeat with remaining croquettes.

10. To make the dipping sauce: mix sour cream, chives, and ¼ teaspoon salt until combined. Serve alongside croquettes.

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