Baked Potato Croquettes

Last week was a whirl wind.  For those of you who are on FB too often, we started potty training Otto last week.  It was a roller coaster.  While we're a little closer to the goal, it's still definitely an uphill battle.  All in due time I guess.

In more exciting news, my tattoo came out great!  I can't get over the difference of the lines being colored in.  Now my weight loss goal has than much motivation so things are complete.  My friend Jen from high school did some juice reboot thing.  I told Mike about it and he's committed to doing it with me.  I've got a juicer on the way and once it's here, game on. 

I don't know if I can handle not actually eating and meat or dairy for 15 days.  I will probably slip a some fish in the mix.  At least Jen hooked me up with a website that has to total plan and day be day juice and food recipes.  I need direction.  I'll be taking photos and weight records.  Once I'm done, I'll share what it was like.  I'm a little nervous, not gonna lie.

Since I'm not on an official diet change yet, here are some yummy, starchy croquettes to make your dinner plate a little happier.

Baked Potato Croquettes

From A Flock in the City

Ingredients:

4 russet potatoes

1 tablespoon butter, room temperature

Salt and pepper

4 ounce cream cheese, room temperature

2 egg yolks

1 cup shredded Gruyere cheese  {I used aged white cheddar}

2 tablespoons chives, chopped

1/2 medium onion, chopped

Panko bread crumbs

2 eggs, beaten

Olive oil

Directions:

1. Bring a large pot of water to a boil.  Peel and chop potatoes into 1/2" pieces.  Add potatoes to boiling water and cook until fork tender.  Drain and mash potatoes.  Add shredded cheese, mix, and set aside.
2. In a large bowl, combine the cream cheese, butter, chives and onion until well blended; season with salt and pepper.  
3. Add cream cheese mixture to potatoes and mix to combine, mixture should be smooth.  Re-season with salt and pepper as needed.
4. Preheat oven to 475 degrees F (or heat oil in a deep fryer).  If baking, spray a muffin tin with non-stick cooking spray.
5. Roll potato mixture into large balls, set aside each ball and continue until all potatoes are balled.  First, dip potato balls into beaten eggs and roll to coat.  Next, roll potato balls into bread crumbs and roll to coat.  Then, place each potato ball in its own muffin tin.  Repeat with each potato ball.   {That's a lot of balls in one paragraph.  Haha}
6. Drizzle croquettes with with olive oil.  Bake croquettes until they are golden brown and have a crispy crust, 15 to 20 minutes -ish.
7. Remove from oven.  Serve warm.

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