Football season officially started last week, which means we’re getting ready to enjoy chicken wings, pizza, and potato skins at least once a week! If you’ve been on the lookout for some tasty new recipes you can serve on game days, then you’ve got to start by checking out our collections of Game Day Favorite Dips, Game Day Finger Foods, and Blazin-Good Buffalo-Style Recipes.
Today I’m going to share with you how to make a brand new recipe on our site: Loaded Potato Roll-Ups, which is basically a fun twist on everyone’s favorite: loaded baked potatoes.
Sounds too good to be true? It’s actually really simple! Here’s a step-by-step of how I made these in the Test Kitchen using two different cooking methods (fried and baked), so you can try them at home:
Step One: Gather your ingredients: refrigerated mashed potatoes, shredded cheese, real bacon bits, egg roll wrappers, diced scallions, and a beaten egg to seal your assembled egg rolls.
Refrigerated mashed potatoes are an awesome shortcut, and they’re available in a few different flavor varieties, so you can easily change up the flavor of your egg rolls! (I used Garlic Parmesan in mine.)
Step Two: Preheat your oven if you want them baked, or prepare your pan for frying. Microwave the mashed potatoes for just about a minute, enough so you can stir them and get rid of some of the big clumps. You don’t really want your potatoes totally cooked because if they’re too soft and mushy, you’ll have a hard time keeping them in the egg rolls.
Step Three: Stir in your scallions and some of your shredded cheese.
Step Four: Place 2-3 tablespoons of your potato mixture onto the center of an egg roll wrapper. Tip: While you’re working with one egg roll wrapper, keep the others between two moist paper towels. This will keep them from drying out and will make it much easier when you’re trying to roll them.
Step Five: Add a sprinkle of bacon and cheese to each mixture. Then, use a brush to apply some of the beaten egg to the edges of the wrapper.
Step Six: It’s time to roll these babies up – envelope-style! They don’t have to be perfect, but you do want them to be tightly closed, so that all of the yumminess stays inside. Repeat until all your egg rolls are ready for cooking.
Step Seven: If you’re going to bake them, place them seam-side down onto a prepared baking sheet. Bake for about 15 minutes, or until golden. If you’re going to fry them, heat your oil until it’s hot, but not smoking. Add egg rolls in batches and fry for about 3-4 minutes per side, or until golden. Drain on a paper towel-lined plate.
These are now ready to be eaten! You can eat them as-is or, if you really love classic baked potato flavors, serve them with a sour cream-based ranch dipping sauce. All you need to make the sauce is some sour cream and ranch mix!
Just have one bite and see if you can resist going back for another. 
(No one in the Test Kitchen could!)
These were my baked ones!
Click here for full recipe instructions and measurement amounts.
For more fun and tasty ideas using shortcut ingredients, be sure to check out the recipes at Easy Home Meals.
What is your favorite game day food?