CHEESY-PEASY POTATO BALLS

INGREDIENTS:

• 2 cups Russet or Idaho potatoes about 1-inch diced
• 1 head garlic peeled and separated
• 2 Tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black ground pepper
• 1 cup shredded Old Croc Extra Sharp Cheddar cheese
• 2 Tbsp finely sliced green onions divided
• 12 squares diced about ½-inch Old Croc Extra sharp Cheddar cheese
• 1/4 cup all-purpose flour
• 2 large eggs whisked
• 1 cup Japanese-style panko bread crumbs
• peanut oil for frying
• 1/4 cup ranch dressing

INSTRUCTIONS:

1. Pre-heat oven to 375 degrees F.
2. On a baking sheet, combine potatoes, garlic, olive oil, salt and pepper; bake for 30 minutes or till fork tender; mash potatoes and garlic with a fork; cool to room temperature.
3. In a medium bowl, press mashed potatoes, garlic, Old Croc Cheese and 1 Tbsp green onions with a wooden spoon till smooth; (You may add more salt and pepper if desired.); form mixture into 12 – 2 inch balls; set aside.
4. Press hole into potato ball and stuff each with a cheese diced square; repeat process till all balls are filled with cheese.
5. Roll potato balls in flour, dip in egg, then coat with bread crumbs; repeat till all potato balls are breaded.
6. Fry potato balls in hot oil (350 degrees F) till golden; drizzle with ranch dressing and sprinkle with green onions and serve! Enjoy!