Loaded Baked Potato Egg Rolls Recipe 455

Steps:

• Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
• Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
• Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.

Steps:

• Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Steps:

• Warm potatoes about 45 seconds in microwave.
• Add cheese and bacon, mix together.
• Place mixture in wraps, approximately 3 tablespoons per wrap.
• Use finger to wet all eges with water very slightly.
• Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
• Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
• Serve and eat.