Bacon & Potato Beignets (ben-yays)

• 8 medium white potatoes, baked
• 2 eggs, beaten
• 3 TBS whipping cream
• ½ tsp salt
• ½ tsp black pepper
• Pinch of nutmeg
• ½ cup cheddar cheese
• 2 TBS sliced green onions
• 2 TBS minced parsley
• 4 slices bacon
• ½ cup finely chopped onions
• 1 tsp minced garlic
• ½ cup Half & Half
• 2 eggs, beaten
• ½ cup flour
• 3 cups Italian bread crumbs
• Vegetable oil for frying
• ½ cup sour cream

1. Into a large mixing bowl, scrape potato pulp & discard shells
2. Add eggs and next 6 ingredients; mix well
3. In skillet, fry bacon until crisp, remove and crush into potato mixture; discard all but 1 TBS of drippings from skillet
4. Add onions and garlic until wilted; add to potatoes
5. Mix all seasonings well and roll into golf ball size patties
6. In same skillet, heat 1” of oil to 350°
7. In mixing bowl combine egg and Half & Half into a egg wash
8. Dust beignets in flour, dip into egg wash then bread crumbs
9. Pan fry beignets until golden brown but not too dark; remove, drain
10. Place beignets on cookie sheet and bake at 350° for 6 minutes
11. Serve with sour cream

Serves 6