Fluffy, cloud-like pillows of cheesy, salty, potatoey goodness - pop one into your mouth and let those flavours explode! A loaded potato is one of my favourite comfort foods - that is, until I discovered how to add a little bit of spice to my recipe! Now, I make this as an entree when entertaining, and for the kids after school! The versatility is just one of its amazing qualities. The addition of crispy bacon bits, sweet corn, tangy cheddar and chives to the soft potato adds a wonderful texture that is developed even further through the fried breadcrumb coating. In just 5 simple steps, this recipe is sure to become a new favourite!

Ingredients:​

• 500g Sebago potatoes, peeled, chopped
• 20g butter, chopped
• 2 tbsp milk
• 100g rindless bacon rashers, finely chopped
• 125g can sweet corn kernels, drained
• 80g (1 cup) vintage cheddar, grated
• 2 tbsp chives, finely chopped
• 50g (⅓ cup) plain flour
• 100g (2 cups) panko breadcrumbs
• 2 eggs
• Vegetable oil, for shallow frying

Method:​

1. Cook the potatoes – Boil in a saucepan of salted water for about 15 minutes or until tender. Drain well, then mash until smooth. Stir in butter and milk. Season with salt.
2. Cook the bacon – In a small frying pan over medium heat, cook the bacon for 4-5 minutes until golden and crispy.
3. Mix & roll – Stir the bacon, corn, cheddar, and chives into the mashed potato. Roll tablespoon-sized portions into balls.
4. Coat – Place flour and breadcrumbs on separate plates. Whisk eggs in a bowl. Roll each potato ball in flour, then dip in egg, and coat in breadcrumbs. Arrange on a plate and refrigerate for 4 hours.
5. Fry – Heat 1cm of oil in a frying pan over medium-high heat. Cook potato bites, turning occasionally, for 4-5 minutes until golden and crispy. Drain on paper towel and serve warm.

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Recipe by Taste​