Preheat oven to 400°F. Place potatoes directly on oven rack and bake for 1 hour or until tender. Let cool slightly and mash. You can leave the skin on or off -your preference. If you leave the skin on, make sure you mash into small pieces.
Fill deep fryer halfway with oil and heat to 350°F.
In a large bowl, combine potatoes, cheese, bacon, chives and salt, mixing well. Shape into 1½ inch balls.
- 4 slices bacon, cooked and crumbled
- 1 tablespoon Fresh Chives (chopped)
- 1 1/4 cups Shredded Sharp Cheddar Cheese
- 1 pound Baking Potatoes (about 2 large)
- 1 teaspoon Kosher Salt
In a large bowl, combine flour and baking powder. Stir in eggs and milk, mixing well. Dip potatoes in egg mixture and fry in batches for 5 to 6 minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately with sour cream and chives, if using.