- ¾ cup sour cream, divided
- 1 tsp. finely chopped chives or green onions, plus more for garnish
- 8 oz. Borden® Cheese Medium Cheddar Chunk, divided
- 2 medium russet potatoes, peeled and chopped, about 1 lb.
- 2 Tbsp. Borden® Butter
- ⅛ tsp. garlic powder
- ⅛ tsp. seasoned salt
- ⅛ tsp. dry mustard
- ¼ tsp. salt
- 15 bacon strips, cooked crisp and crumbled
- 1 cup beer batter dry mix
- Oil, as needed for frying
- MIX ½ cup sour cream and chopped chives or onions together in a small bowl. Refrigerate.
- PREHEAT oven to 400°F. Shred ½ of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2 inches apart, on a silicone baking mat or parchment paper-lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet.
- Reduce oven temperature to 180°F.
- PLACE potatoes in a medium saucepan and cover with cold water. Heat over medium-high heat and boil potatoes until they are tender; drain. Beat the potatoes with the butter in an electric mixer bowl fitted with a paddle on medium-low speed until smooth, then add ¼ cup sour cream and all seasonings. Stir in the crumbled bacon.
- CUT the remaining 4 oz. cheese into 8 ½-inch cubes. Form balls of mashed potato mixture using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
- HEAT oil in a large saucepan over medium-high heat to 375°F. Prepare beer batter according to package directions; dip each mashed potato ball into batter and deep-fry for about 5 minutes or until golden brown. Remove from oil and drain on paper towel. Reheat oil to 375°F between batches. Keep potato puffs warm in the holding oven.
- PLACE potato puff on a plate; top with dollop of chive cream, a few chives and the cheddar crisp. Serve immediately.