Bacon Potato Puffs

Mamas, don’t let your babies grow up to be pota­toes.

  • Ingre­di­ents:
  • 12 lb. sliced bacon, diced
  • 4 eggs, sep­a­rat­ed
  • 14 cup fine­ly chopped onion
  • 12 tsp. ground mus­tard
  • 18 tsp. pep­per
  • 2 cups warm pre­pared mashed pota­toes
  • 12 cup shred­ded ched­dar cheese
  • 14 cup minced fresh pars­ley

In a skil­let, cook bacon until crisp; remove to paper tow­els to drain. Save drip­pings, because you’re smart enough not to throw away bacon fat.

In a mix­ing bowl, beat egg yolks until light, about 2 min­utes.

Beat in onion, mus­tard and pep­per. Place pota­toes in a bowl; fold in egg yolk mix­ture.

Set aside 2 tbsp. bacon. Fold in cheese, pars­ley, and remain­ing bacon into pota­toes.

In a small mix­ing bowl, beat egg whites until stiff; fold into pota­to mix­ture.

Trans­fer to a 1‑quart greased bak­ing dish. Sprin­kle with reserved bacon.

Bake uncov­ered, at 325° for 45–50 min­utes or until set and edges are gold­en brown.

Serve imme­di­ate­ly.