Loaded Baked Potato Egg Rolls
Description
At a loss for what to do with all of those leftover mashed potatoes? Don't have any leftovers? That's alright, you can use large baking potatoes to make the best loaded potatoes ever! Stuff ingredients into egg roll wrappers and you have a great main dish
Ingredients
2 large baking potatoes, washed, peeled and cubed or 2½- 3 c. leftover mashed potatoes-no need to warm them
2 T. butter
1/3 c. sour cream
1 t. minced garlic
1/2 t. onion powder
½ t. salt
2 T. diced green onions
10 - 12 egg roll wrappers
1 egg, lightly beaten
8 strips thick cut bacon, cooked and crumbled
3 oz. Sharp Cheddar cheese, cut into small strips
canola oil, for frying
Ranch dressing, for dipping
Directions
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Place potatoes in a pot of boiling water; cook until tender; drain and place in a large bowl.
Add butter, sour cream, garlic, onion powder and salt to the potatoes. Mash with a potato masher or fork until the desired texture is reached. Add in green onions; stir to combine. Cool for about 5 -10 minutes, until cool to touch.
Lay egg roll wrappers on a clean dry surface; place 2 - 3 tablespoons potato mixture in the center of the egg roll. Top with a strip of cheese and some crumbled bacon.
Brush outer edges of the egg roll wrapper with the lightly beaten egg; fold up the egg roll and seal shut. Repeat with remaining egg roll wrappers.
Heat oil in a deep fryer or heavy bottomed pot to 375 degrees.
Fry egg rolls for about 2 minutes, or until a golden brown color. Drain on a paper towel lined plate.
Enjoy hot, dipped in a cool Ranch dressing.