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Green Chile and Cheese Stuffed Spudnuts

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Potato Type: Russet
Cuisine: American
Prep Method: Fried

Dish

AppetizerBreakfast/BrunchSnack

Prep Time

195 Mins

Cook Time

5 Mins

Serving

Serves 51 ea. or 17 portions of 3 each

Ingredients

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Dough

  • 1 ea. (9 oz.) Russet potato medium, peeled, boiled
  • 1/4 cup Dehydrated Potato Flakes
  • 1/4 cup Warm Water (110 F.)
  • 1 packet (1/4 oz.) Active Dry Yeast
  • 1 ea. (2 oz.) Egg
  • ¼ cup Sugar, granulated
  • ¼ cup Butter, melted
  • 1/8 teaspoon Turmeric, Dry
  • ¾ cup Milk, Whole
  • 1/4 teaspoon Kosher Salt
  • 3.5 cups All-Purpose Flour, plus more for kneading
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Chili Cheese Filling

  • 1.5 Tablespoons Butter
  • ¼ plus 1/8 cup (~1.5 ea.) Shallot, minced
  • 1 1/8 cup Fire roasted Green Chile, drained, minced fine
  • 1.5 cup Dehydrated potato Hash browns
  • 4.5 teaspoons Curry Powder
  • 1.5 teaspoon Dijon Mustard
  • 1.5 Tbs Mint, Minced
  • 3 cups (10.5 oz.) Shredded Havarti Cheese
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Mock Hollandaise Dipping Sauce

  • 1 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 6 Tablespoon Lemon Juice
  • 4 Tablespoon Butter, softened
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Turmeric, powdered
  • 1 teaspoon Minced Chive
  • 1 teaspoon Minced Parsley
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Fryer

  • As needed Fryer oil
  • As needed Seasoning salt, chili lime example

Preparation

  1. To make the dough: Put the potato in a lightly salted water in a small saucepan, bring to a boil, and cook until tender, 5 to 7 minutes. Drain. Place in a mixing bowl, whip until smooth, add dehydrated potato flakes.  Hydrate the yeast in the warm water for a few minutes.  Stir together the egg, melted butter, turmeric, salt and sugar in a large bowl. Stir in the milk and mix well.  Add yeast to the potatoes in a large mixing bowl with a dough hook.  Blend the egg/milk mixture into the potato/yeast and incorporate.  Fold in flour and salt and mix with a dough hook on medium speed until the dough reaches a final clear or can be stretched to see daylight.  Rest the dough in a greased bowl for about 1 hour (until doubled in volume), punch down.  Dough can be chilled and stored covered in the refrigerator at this point or used immediately.

  1. To make the Spudnuts: Turn dough out onto a floured surface, divide into two, 1 lb 4 oz. dough portions and roll each out to ~ 1/8” thickness, 12” x 15” rectangle that is divided into 3” x 3” squares. Trip the edges straight and rework the trim to roll out another 6” x 9” rectangle.  Dock the dough liberally with a docking tool or a fork.  Cut the dough into 28 rectangles (3”x2”) or 28, ¾ oz. rectangles of dough. Place a #60 scoop of the filling (just less than ½ oz.) in the center on each rectangle, and fold the dough over to make a log.  Aplly a little bit of water to the seam if the dough is dry.  Pinch the ends to crimp.  Transfer the spudnuts to a baking sheet. Repeat with the remaining dough and filling.  Proof for 30 minutes.

Chili and cheese filling: Sautee shallot in butter until soft and translucent.  Mix all ingredients. Cover, label and refrigerate for up to 5 days.

Deep fat fry the Spudnuts at 350 F. for approximately 3 minutes. Transfer them to paper towels to drain.  Toss with seasoning salt.  Keep warm.

Mock Hollandaise: Mix all ingredients. Cover, label and refrigerate for up to 5 days.

Serve spudnuts warm with the mock hollandaise.

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