Bacon-Cheddar Potato Croquettes

• 4 cups cold mashed potatoes (with added milk and butter)
• 6 bacon strips, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 2 large eggs, lightly beaten
• 1/4 cup sour cream
• 1 tablespoon minced chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 40 Ritz crackers, crushed
• 1/4 cup butter, melted
• 1 teaspoon paprika
• Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

1. In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined
2. . Cover and refrigerate for 2 hours or overnight.
3. Combine butter and paprika; drizzle over croquettes. Bake at 375u0b0 until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.
4. Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined
5. . Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

cold mashed potatoes, bacon, cheddar cheese, eggs, sour cream, chives, salt, pepper, crackers, butter, paprika, barbecue sauce

Taken from www.tasteofhome.com/recipes/bacon-cheddar-potato-croquettes/ (may not work)