Ingredients
4 cups cold mashed potatoes (with added milk and butter)6 bacon strips, cooked and crumbled1/2 cup shredded cheddar cheese2 large eggs, lightly beaten1/4 cup sour cream1 tablespoon minced chives1/2 teaspoon salt1/4 teaspoon pepper40 Ritz crackers, crushed1/4 cup butter, melted1 teaspoon paprikaBarbecue sauce, Dijon-mayonnaise blend or ranch salad dressing
Preparation
In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight.
Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.
