Cheesy potato and bacon Poppers
Crispy, golden, cheesy, and loaded with bacon—these Cheesy Potato and Bacon Poppers are the ultimate crowd-pleaser! Whether you’re hosting a party, looking for a quick snack, or simply want to jazz up your dinner table, these bite-sized delights will hit the spot. Plus, they’re a fantastic way to use up leftover mashed potatoes. Keep reading for the full recipe, pro tips, and answers to your burning questions!
I don’t deep fry too much these days – my hips are wide enough. 🤪 But I’m always looking for something to add to the Smoked Brisket my husband cooks in his smoker. I’m always doing salads or roasting vegetables, but having something different to serve up is nice. I started checking out what they do in the land of the smoker (the USA), and I saw some images of jalapeno poppers. I nearly killed him last night with the amount of chilli I put on them (I do like it hot). Sigh – I guess I can always dip mine in Chilli sauce. 😉
Next, I set myself a task to make them my own. I checked out a lot of recipes and thought some were way too complicated. Other recipes were so plain they’d only taste like deep-fried potatoes—I’d rather have chips! So, after a little recipe development, I decided on Cheesy Potato Bacon Poppers. They were a hit, and I hope you like them, too.
Shaping your potato poppers
To shape them into rounds, I used a tablespoon measure and a spoon. If you half-fill the tablespoon measure with the potato mix, you can use the spoon to scoop it out of the hot oil.
Pro Tips for perfect potato poppers
- Leftovers Love: These poppers are an excellent way to repurpose leftover mashed potatoes. Just ensure they’re firm enough to hold their shape when fried.
- Cheese Choices: Mozzarella gives you that gooey stretch factor, but tasty cheese adds depth of flavour—combine both for the best results!
- Oil Temperature Matters: Keep an eye on your oil temperature. Too hot, and it will burn on the outside while staying undercooked on the inside; too cool, and it will absorb excess oil. Aim for 180°C consistently.
- Freezing Option: You can freeze uncooked poppers on a tray and then transfer them to a bag once solid. Fry straight from frozen—just add an extra minute or two to the cooking time!
Frequently Asked Questions
Absolutely! Swap out plain flour for gluten-free plain flour or almond meal. Also, double-check that your other ingredients are certified gluten-free.
Yes! To bake: Preheat your oven to 200°C and line a tray with baking paper. Spray the poppers lightly with oil and bake for 15–20 minutes, flipping halfway through. For air frying: Cook at 180°C for 10–12 minutes until golden brown.
Try serving them with sour cream, sweet chilli sauce, or garlic aioli for an extra burst of flavour!
Cheesy potato and bacon Poppers
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becs-table.com.auEquipment
- 1 Deep fryer
Ingredients
- 500 g mashed potatoes firmish not too soft
- 1 beaten egg
- 150 g shredded cheese I liked the mix of tasty and mozzarella I used — but whatever you like
- 100 g plain flour
- 1 fresh red chilli or jalapeno if you like optional you could– use capsicum if you want no heat
- 2 spring onion chopped fine
- 3 rashers, cooked bacon chopped fine
- 1/4 teaspoon Bicarb
- 2 inches of sunflower or peanut oil in a heavy based pot
Instructions
- Add all the ingredients to a bowl and mix gently to combine. Don't over mix or you'll end up with gluey poppers.
- Heat the oil in the pan until it shimmers or until it reaches 180°c on a deep-frying thermometer.
- Carefully drop spoonfuls of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown.
- Use a slotted spoon or pair of tongs to transfer the Poppers to a paper-towel-lined plate to drain, then while they’re still hot sprinkle with flaked salt to taste. Repeat with the remaining potato mixture until you've used up your batter.
Notes
Want to know more?
See more of our sides and salads here.