Cheesy Bacon Mashed Potato Balls & Spiced Rum-Fashioned Recipe by Tasty

Ingredients

• ¼ cup Captain Morgan® Spiced Rum
• ¼ cup maple syrup
• 2 teaspoons brown sugar
• 8 slices thick cut bacon
• 2 cups cold mashed potatoes
• ¼ cup green onion. chopped
• 12 cubes monterey jack cheese
• 1 cup panko breadcrumbs
• ¼ teaspoon freshly ground black pepper. or to taste
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• 2 large eggs
• ½ cup all purpose flour
• 2 cups vegetable oil
• 1 green onion. sliced thinly on a bias
• 1 teaspoon granulated sugar
• 1 ½ oz Captain Morgan® Spiced Rum
• 2 dashes angostura bitters
• 1 cup ice
• orange peel. for garnish
• 1 cherry. fresh or canned. for garnish

Instructions

1. Make the rum-glazed bacon: Preheat the oven to 375°F 190°C. Line a baking sheet with parchment paper.
2. Add the Captain Morgan® Spiced Rum. maple syrup. and brown sugar to a small bowl and whisk until the sugar is dissolved.
3. Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes. then flip the bacon. brush the other side with the rum glaze. and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned. about 15–20 minutes more. Transfer to a plate until ready to use.
4. Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions. and mix until well combined.
5. Using a 1-tablespoon scoop with a spring release. scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center. then top with another tablespoon of the potato mixture. Roll into a ball. completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
6. Add the bread crumbs. pepper. salt. and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
7. Roll the potato balls in the flour. then the eggs. then coat in the bread crumbs.
8. Heat the vegetable oil in a large. high-walled pan over medium-high heat until it reaches 375°F 190°C.
9. Working in batches. gently add the potato balls to the hot oil and fry. turning frequently. until golden brown. 4–6 minutes. Transfer to a paper towel–lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
10. Make the rum Old-Fashioned: Add the granulated sugar. Captain Morgan® Spiced Rum. Angostura bitters. and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
11. Thinly slice the remaining 2 strips of rum-glazed bacon. then sprinkle over the potato balls. along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
12. Enjoy!