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Loaded Baked Potato Puffs With Smokey Marinara

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“Ready, Set, Cook! Special Edition Contest Entry: This recipe is a whimsical combination of hand-held appetizer meets loaded baked potato. It's kid-friendly, too! Please note that hands-on prep time is only 15 minutes; the remaining 30 minutes of prep time is for puffs to chill in the refrigerator before frying. Also, computer-generated nutritional data includes all of the oil used for frying. Actual fat and calories consumed will be much lower than these counts, as all but about 3 TBSP of oil is left in the pan and not served.”
READY IN:
1hr
SERVES:
4
YIELD:
24 appetizer puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together first 6 ingredients (through egg, reserving ½ tsp of green onion for garnish), just until well blended.
  2. Form mixture in to 1 TBSP spheres.
  3. Roll in bread crumbs, coating completely. Refrigerate 30 minutes.
  4. Line large plate with napkins.
  5. In medium-sized, tall-walled pot, heat oil at medium high heat for 5 minutes.
  6. Gently lower puffs, one at a time, in to hot oil. Fry about 2-3 minutes, turning once after the first minute, until golden brown on all sides. Several puffs can share the pot at the same time; just take care that they aren't touching each other or the wall of the pot.
  7. Remove puffs from hot oil with a slotted spoon and place on lined plate to remove any excess oil.
  8. In a small bowl, heat marinara and BBQ sauce in microwave for 2 minutes. Stir. Garnish with remaining green onion.
  9. Serve warm puffs on a platter with smokey marinara for dipping.

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