Baked Potato Egg Rolls 5fix
Transform your favorite loaded baked potato into a crispy handheld delight with these Baked Potato Egg Rolls! Packed with creamy mashed russet potatoes, sharp cheddar cheese, tangy sour cream, and fresh green onions, these golden-brown egg rolls deliver all the comforting flavors of a loaded potato in every crunchy bite. Oven-baked for a lighter alternative to frying, they’re a crowd-pleasing snack or appetizer that’s ready in under an hour. Perfectly paired with extra sour cream or your favorite dipping sauce, these easy-to-make egg rolls are sure to be the hit of any gathering. Whether for a family game night or a cozy afternoon treat, this 5-ingredient (plus pantry staples!) recipe guarantees crispy, cheesy perfection!
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Ingredients
- 3 medium Russet potatoes
- 1 cup Sharp cheddar cheese
- 3 stalks Green onions
- 0.5 cup Sour cream
- 12 pieces Egg roll wrappers
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0 as needed Vegetable oil spray
Directions
Step 1
Scrub the russet potatoes clean and pierce each one several times with a fork. Microwave the potatoes on high for 8-10 minutes until fully cooked and tender. Alternatively, bake them at 400°F (200°C) for 45-50 minutes.
Step 2
Once the potatoes are cool enough to handle, cut them in half and scoop the insides into a large bowl. Mash the potato flesh until smooth, discarding the skins.
Step 3
Stir the butter, sharp cheddar cheese, chopped green onions, sour cream, salt, and black pepper into the mashed potatoes until evenly combined and creamy.
Step 4
Lay an egg roll wrapper on a flat surface in a diamond orientation. Place about 2-3 tablespoons of the potato mixture in the center of the wrapper, shaping it into a small log.
Step 5
Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll upwards tightly, sealing the top edge with a dab of water to hold it in place. Repeat with the remaining filling and wrappers.
Step 6
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 7
Place the egg rolls on the lined baking sheet with the seam side down. Lightly spray all sides with vegetable oil spray to promote crisping.
Step 8
Bake the egg rolls for 15-20 minutes, flipping them halfway through, until golden brown and crispy.
Step 9
Remove the egg rolls from the oven and let them cool for 5 minutes before serving. Serve warm with extra sour cream, green onions, or your favorite dipping sauce.
Nutrition Facts
| Serving size | (686.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 753.3 |
| Total Fat 23.3g | 0% |
| Saturated Fat 15.3g | 0% |
| Cholesterol 57.5mg | 0% |
| Sodium 2516.8mg | 0% |
| Total Carbohydrate 125.7g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 14.7g | |
| Protein 19.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 268.4mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 3045.7mg | 0% |
Source of Calories