Potato Croquettes are loaded with goodness and stuffed with two kinds of cheese. They are crispy on the outside, soft on the inside and sure to please anyone and everyone. Start with boiling your peeled potatoes but first place two cloves of garlic in the pot then add half a teaspoon of salt. Once the water starts to boil, time it for 20 minutes and you want to boil them until the potatoes are tender but still hold together. Once nice and tender, drain out all the water and then place the potatoes and the garlic into the pot, you want very dry potatoes, let them cool and continue to get dry.

Sautee some onions in a skillet with a pat of butter, let them sautee for around 15 minutes just until they are golden brown. Once the onions are done, place them aside in a bowl until you are ready to use them. Place the potatoes into a large bowl and mash the garlic and garlic together then add a pinch of salt and back pepper, the sauteed onions and then mix them well. Add in the cheese and mix well then prepare a lined baking sheet that you will place the croquettes.

You can shape the croquettes into round balls, oven shapes or into a log. Once you are done shaping them, dredge the croquettes into all-purpose flour then place it into a beaten egg and then place it into the breadcrumbs making sure you pat the breadcrumbs onto the exterior surface of the croquette and then set it aside in the lined baking sheet.


  • 3 lb potatoes cut into cubes
  • 8 tbsp butter unsalted
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 tbsp milk
  • 1 large egg
  • 6 slices bacon chopped
  • 1/4 cup parsley fresh, chopped
  • 4 oz provolone cheese cut in cubes
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 1 cup breadcrumbs
  • vegetable oil for frying


  1. Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes.
  2. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
  3. In the meantime fry the bacon until crispy. If making the dip, fry all the bacon together and reserve 1/4 of it for the dip.
  4. Drain the potatoes and add them to a large bowl. Add the salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
  5. Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs.
  6. You can also season the eggs and flour with more salt and pepper.
  7. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
  8. Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion.
  9. Flatten it in your hand and place a cheese cube in the center.
  10. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape.
  11. Place on a plate or cutting board and repeat with remaining ingredients.
  12. Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered.
  13. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape.
  14. Add vegetable oil to a pot so that it’s at least a couple inches deep and heat it over medium high heat.
  15. Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is.
  16. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.