Why not take all the delicious ingredients that go into loaded potato skins… and stuff them inside an easy-to-eat, crusty empanada?!
This recipe makes a ton, so feel free to cut it in half! The sour cream stitch lines make these football empanadas adorable for a game day or Super Bowl party… but this recipe can be made any time of the year for a delicious, crowd-pleasing snack!
Football empanadas stuffed with mashed potatoes, broccoli, crispy bacon and cheese recipe
Yields 20 large empanadas
- 3 pounds Idaho potatoes, peeled and cubed (about 5 medium-large potatoes)
- 4 tablespoons unsalted butter, separated into 4 pieces
- 2 teaspoons kosher salt
- 1/2 cup milk
- 1/4 cup heavy cream
- 16 ounces broccoli (fresh or frozen), steamed until tender, drained and finely chopped or pureed in food processor to little bits
- 12-16 ounces grated sharp cheddar cheese
- 1/2 pound bacon, cooked until crisp, then blotted dry and chopped
- 1/2 cup chopped scallion, mostly green parts
- 2 packages Goya empanada disks, thawed (20 total)
- 1/4 cup flour, placed in a small bowl
- 1 egg, beaten with 1 tablespoon water for egg wash
- Sour cream for stitch lines and more for on the side
- Place raw cubed potatoes in a large pot and cover with cold water by one inch. Bring potatoes to a boil and continue boiling until tender when stuck with a fork, about 20-25 minutes. Drain potatoes completely and return them to the same large pot. Immediately add salt, butter, milk and cream and mash potatoes well with a hand masher or electric mixer.
- Add pureed broccoli, cheese, scallion and bacon to the mashed potatoes. Mix together well. Taste and add additional salt only if needed.
- Preheat oven to 425 degrees F. On a clean, food-safe surface, sprinkle just a bit of your flour and place one empanada circle on the floured surface, flip it over and rub the other side lightly with flour too (this is just to prevent the dough from sticking to the surface). Place a generous amount of the mashed potato mixture into the center of the empanada dough. Brush the entire perimeter of the dough with your egg wash. Flip the bottom of the circle, up and over the filling, forming a semicircle.
- Seal the empanadas by tightly pressing a fork around the seam. Brush the tops and edges of the empanadas with egg wash.
- Place prepared empanadas on a lightly greased baking sheet (or one lined with parchment paper) and bake empanadas for 10-12 minutes or until browned on top.
- Fill a zip-closed bag with sour cream, clip off one of the corners and squeeze football stitch lines onto the empanadas as shown above (Do this step just before serving or your guests arriving.)
- Serve football empanadas on a tray with additional sour cream, hot sauce and or blue cheese/ranch dressing on the side.
Goya empanada disks are found in the freezer section of most grocery stores. Once thawed (in their bag), they are very pliable and easy to work with. If you cannot find them, feel free to use another premade brand or go ahead and make your own empanada dough from scratch!