Loaded Mashed Potato Balls

Ingredients

• Bacon, diced: 4 slices
• Vegetable oil: 2 cups
• Leftover mashed potatoes: 3 cups
• Shredded cheddar cheese: 1 cup
• Chopped fresh chives: 2 tablespoons
• Cayenne pepper: 1/2 tablespoon
• Eggs, beaten: 2 large
• Panko: 1 1/2 cups
• Freshly grated parmesan: 2 tablespoons

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
3. In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately, garnished with Parmesan, if desired.