Loaded Baked Potato Egg Rolls

• Meat

  • 8 strips Bacon, thick cut cooked and crumbled

• Produce

  • 2 Baking potatoes, large
  • 1 tsp Garlic
  • 2 tbsp Green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 10 Egg roll wrappers

• Dairy

  • 2 tbsp Butter
  • 3 oz Cheddar cheese, sharp
  • 1/3 cup Sour cream

Found on iwashyoudry.com

Ingredients

• 2 large baking potatoes, washed, peeled (I leave half of the peels on) and cubed*
• 2 tbsp butter
• 1/3 cup sour cream
• 1 tsp minced garlic (I used the bottled kind)
• 1/2 tsp salt
• 2 tbsp diced green onions
• 10 to 12 egg roll wrappers
• 1 egg, lightly beaten
• 8 strips of thick cut bacon, cooked and crumbled
• 3 ounces sharp cheddar cheese, cut into small strips
• Canola oil for frying
• Ranch dressing for dipping, optional

Directions

• Place the potatoes in a pot of boiling water and cook until tender. Drain and place in a large bowl.
• Add the butter, sour cream, garlic and salt to the potatoes. Mash with a potato masher or fork until the desired texture is reached. Add the green onions in and stir to combine. Let cool on counter for about 5 to 10 minutes, until theyre cool to touch.
• Lay the egg roll wrappers on a clean dry surface and place about 2 to 3 tablespoons of the potato mixture in the center of the egg roll. Top with a strip of cheese and some crumbled bacon.
• Brush the outer edges of the egg roll wrapper with the lightly beaten egg, then fold up the egg roll and seal shut. (click HERE for photos on how to fold an egg roll) Repeat with remaining egg roll wrappers.
• Heat oil in a deep fryer or heavy bottomed pot to 375 degrees F.
• Fry egg rolls for about 2 minutes, or until they reach a golden brown color. Drain on a paper towel lined plate. Enjoy hot, dipped in a cool ranch dressing.