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 (11)​

• 500g Sebago potatoes, peeled, coarsely chopped
• 20g butter, chopped
• 2 tbsp milk
• 100g rindless bacon rashers, finely chopped
• 125g can sweet corn kernels, drained
• 80g (1 cup) coarsely grated vintage cheddar
• 2 tbsp chives
• 50g (1/3 cup) plain flour
• 100g (2 cups) panko breadcrumbs
• 2 eggs
• Vegetable oil, to shallow

Method​

• Step 1
  Cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain well. Use a potato masher to mash until smooth. Add the butter and milk and stir until well combined. Season with salt.
• Step 2
  Meanwhile, cook the bacon in a small frying pan over medium heat for 4-5 minutes or until golden and crisp.
  
  
  
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• Step 3
  Add the bacon, corn, cheddar and chives to the mashed potato. Stir until well combined. Roll tablespoons of the potato mixture into balls.
• Step 4
  Place the flour and breadcrumbs on separate plates. Whisk the eggs in a bowl. Roll the potato balls in the flour. Dip in the egg and roll in breadcrumbs to coat. Place on a plate. Place in the fridge for 4 hours to chill.
• Step 5
  Heat enough oil to come 1cm up the side of a frying pan over medium-high heat. Cook the potato balls, turning occasionally, for 4-5 minutes or until golden and heated through.