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Loaded Potato Skewer Bites

I'm always looking for ways to change up some of my go-to recipes to make meal time more exciting, and since my kids love loaded potatoes as well as corn dogs I decided to experiment with both recipes and these little skewer bites are what I came up with. Not only were they a hit with my kids but they became an instant hit with my husband too when I decided to drizzle them with the balsamic glaze and garnish them with the green onions. Sometimes just adding that extra little touch turns a simple recipe into something really special!

SGerrety Loaded Potato Skewer Bites
  • 2 cups Idaho Potatoes, peeled & chopped
  • 1/2 cup Sweet Onions, peeled & chopped
  • 1/2 tablespoon Olive Oil
  • 0.15 teaspoon Salt
  • 0.15 teaspoon Pepper
  • 1/2 pound Original Premium Ground Sausage
  • 0.15 teaspoon Salt
  • 0.15 teaspoon Pepper
  • 1/2 cup Sour Cream
  • 1/2 cup Cheddar Cheese, shredded
  • 1 cup Yellow Cornmeal
  • 1 cup All Purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 0.15 cup Sugar
  • 4 teaspoons Baking Powder
  • 1 Egg
  • 3/4 cup Milk
  • 1/4 cup Beef Stock
  • 1/2 cup Bacon, cooked & chopped
  • Peanut Oil, enough to reach 2" up the sides of a fryer or pot
  • 2 tablespoons Balsamic Glaze
  • 2 tablespoons Green Onions, chopped

Step 1:

Preheat the oven to 425 degrees

Step 2:

- Place the potatoes and the onions in a bowl with the olive oil and 1/8 teaspoon of salt and 1/8 teaspoon of pepper; toss to coat evenly; spread the potatoes and onions out evenly on an aluminum foil lined baking sheet that has been coated with cooking spray - Bake the potatoes and onions in the preheated oven for 15 minutes; flip and bake for an additional 10 minutes - you want the potatoes to be fork tender and cooked through so cook for additional time if needed; remove from the oven and let cool

Step 3:

While the potatoes and onions are baking, heat a pan over medium heat; add the sausage, 1/8 teaspoon of salt and 1/8 teaspoon pepper; cook for 12 minutes (or until cooked through), breaking up the sausage as it cooks; drain the sausage and let cool

Step 4:

Once the potatoes, onions and sausage have cooled, add them to a large bowl and mix them all together with the sour cream and cheddar cheese

Step 5:

Spray an 8x8" baking dish with cooking spray and pour the potato mixture into the dish; press down the mixture as tightly as you can using a piece of aluminum foil that has been sprayed with cooking spray; cover the potato mixture with the aluminum foil and place in the freezer for 1 hour

Step 6:

During the last 5 minutes that the potato mixture is in the freezer start the batter: in a large bowl, mix together the cornmeal, flour, teaspoon salt, teaspoon pepper, sugar and baking powder; stir in the egg, milk and bacon; set aside

Step 7:

Heat the peanut oil in your fryer or pot to reach 375 degrees

Step 8:

Remove the potato mixture from the freezer and cut into 12 equal pieces; roll each of the pieces into a ball; dip each ball in your prepared batter and immediately drop the balls into the fryer; only fry 3-4 balls at a time so that you don't drop the temperature of the oil too much; cook each ball for 3 minutes (or until browned on all sides); drain on a paper towels; repeat until all of the potato balls are fried

Step 9:

To serve: skewer each of the potato bites with a small wooden skewer; drizzle the bites with the balsamic glaze and top with the green onions for garnish

6 1 hour 45 minutes

Loaded Potato Skewer Bites

Loaded Potato Skewer Bites

I'm always looking for ways to change up some of my go-to recipes to make meal time more exciting, and since my kids love loaded potatoes as well as corn dogs I decided to experiment with both recipes and these little skewer bites are what I came up with. Not only were they a hit with my kids but they became an instant hit with my husband too when I decided to drizzle them with the balsamic glaze and garnish them with the green onions. Sometimes just adding that extra little touch turns a simple recipe into something really special!

Preparation

Prep Time

1 hour

Cook Time

45 minutes

Serves

Calories

3960

Equipment

Ingredients

  • 2 cups Idaho Potatoes, peeled & chopped
  • 1/2 cup Sweet Onions, peeled & chopped
  • 1/2 tablespoon Olive Oil
  • 0.15 teaspoon Salt
  • 0.15 teaspoon Pepper
  • 1/2 pound Original Premium Ground Sausage
  • 0.15 teaspoon Salt
  • 0.15 teaspoon Pepper
  • 1/2 cup Sour Cream
  • 1/2 cup Cheddar Cheese, shredded
  • 1 cup Yellow Cornmeal
  • 1 cup All Purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 0.15 cup Sugar
  • 4 teaspoons Baking Powder
  • 1 Egg
  • 3/4 cup Milk
  • 1/4 cup Beef Stock
  • 1/2 cup Bacon, cooked & chopped
  • Peanut Oil, enough to reach 2" up the sides of a fryer or pot
  • 2 tablespoons Balsamic Glaze
  • 2 tablespoons Green Onions, chopped
#Add to Grocery List

Step 1:

Preheat the oven to 425 degrees

Step 2:

- Place the potatoes and the onions in a bowl with the olive oil and 1/8 teaspoon of salt and 1/8 teaspoon of pepper; toss to coat evenly; spread the potatoes and onions out evenly on an aluminum foil lined baking sheet that has been coated with cooking spray - Bake the potatoes and onions in the preheated oven for 15 minutes; flip and bake for an additional 10 minutes - you want the potatoes to be fork tender and cooked through so cook for additional time if needed; remove from the oven and let cool

Step 3:

While the potatoes and onions are baking, heat a pan over medium heat; add the sausage, 1/8 teaspoon of salt and 1/8 teaspoon pepper; cook for 12 minutes (or until cooked through), breaking up the sausage as it cooks; drain the sausage and let cool

Step 4:

Once the potatoes, onions and sausage have cooled, add them to a large bowl and mix them all together with the sour cream and cheddar cheese

Step 5:

Spray an 8x8" baking dish with cooking spray and pour the potato mixture into the dish; press down the mixture as tightly as you can using a piece of aluminum foil that has been sprayed with cooking spray; cover the potato mixture with the aluminum foil and place in the freezer for 1 hour

Step 6:

During the last 5 minutes that the potato mixture is in the freezer start the batter: in a large bowl, mix together the cornmeal, flour, teaspoon salt, teaspoon pepper, sugar and baking powder; stir in the egg, milk and bacon; set aside

Step 7:

Heat the peanut oil in your fryer or pot to reach 375 degrees

Step 8:

Remove the potato mixture from the freezer and cut into 12 equal pieces; roll each of the pieces into a ball; dip each ball in your prepared batter and immediately drop the balls into the fryer; only fry 3-4 balls at a time so that you don't drop the temperature of the oil too much; cook each ball for 3 minutes (or until browned on all sides); drain on a paper towels; repeat until all of the potato balls are fried

Step 9:

To serve: skewer each of the potato bites with a small wooden skewer; drizzle the bites with the balsamic glaze and top with the green onions for garnish

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