Bacon Baked Potato Empanadas

Bacon Baked Potato Empanadas

David Venable

Prep Time: 15 minutes

Serves: 6

Ingredients

  • 1 lb russet potatoes, scrubbed clean
  • 4 slices of no-sugar-added hickory smoked bacon, chopped fine (about a heaping 1/2 cup
  • 3 oz shredded sharp cheddar
  • 1/4 cup sour cream
  • 2 Tbsp minced chives
  • 1 Tbsp soft butter
  • 3/4 tsp kosher salt
  • 12 (5”) empanada wrappers with annatto
  • Oil for brushing
  • Sour cream for serving

Preparation

Pierce the potatoes with a fork or knife and bake in air fryer at 400°F for 35 to 45 minutes, or until tender. While the potato is baking, cook chopped bacon until it’s crispy, strain off the fat and drain on paper towels, reserve.

To make the empanadas, line a cookie sheet or half sheet tray with plastic wrap. Line up 3 empty empanada wraps at a time; keep the other wraps covered so they do not dry out. Fill each wrap with 2 tablespoons of the filling. Fold over the dough to create a half-moon shape and press the edges firmly to seal. Crimp the edges with the back of a fork.

Place the finished empanadas on lined tray and continue until all empanadas wraps are filled.

Brush finished empanadas and the basket of the air fryer with a little oil and cook for 8 minutes at 380°F. Serve warm with sour cream.

Cook's Notes

These can be made ahead of time, then frozen. Adjust the cooking time according to your air fryer. If you don’t have an air fryer, you can make these at the same time and temperature in the oven.

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