How To Make Mini Loaded Bake Potato Donuts

By Tasty · 45 min

Ingredients

Instructions

1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deep golden, 8 to 10 minutes. Drain on paper towels until cool enough to handle, about 5 minutes, then finely chop into small even pieces.
2. Whisk together the flour, baking powder, salt, garlic powder, onion powder, black pepper and baking soda. Add 6 tablespoons of the chopped bacon, ¾ cup plus 2 tablespoons of the cheddar and 3 tablespoons of the chives, and fold together.
3. Beat the butter on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the mashed potatoes and egg until combined, 1 to 2 minutes.
4. Beat in half the flour mixture on medium speed until mostly combined, about 1 minute. Beat in the buttermilk for 30 to 60 seconds, then add the rest of the flour and fold until just combined.
5. Turn the dough onto a lightly floured surface and knead 1 to 2 minutes until cohesive and no longer sticky, adding up to ¼ cup more flour if needed.
6. Roll the dough to ½ inch thick. Cut donuts with a 1½-inch cutter, cut out centres with a ½-inch cutter, and place on a parchment-lined sheet. Re-roll scraps to make about 24 donuts in total. Refrigerate uncovered until ready to fry.
7. Heat the canola oil in a large pot over medium heat to 375°F (190°C), checking with a deep-fry thermometer. Set a wire rack over a baking sheet.
8. Fry the donuts and holes in about 3 batches, turning once, until deep golden brown: about 4 minutes per batch for donuts, about 2 minutes for holes. Transfer to the rack.
9. Drizzle the donuts with sour cream and top with the remaining 2 tablespoons bacon, 2 tablespoons cheddar and 1 tablespoon chives.

Summarized from Tasty's video. Watch it for the details.

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EggCheeseBaconSour creamCheddar cheeseButtermilkMashed potato