Savory Potato Doughnuts

Ingredients:

• 4 slices bacon, cubed
• 4 cups flour
• 4 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 cup instant traditional mashed potatoes — prepared without butter or milk; just use water
• 3 tablespoons shortening
• 1 cup sugar
• 2 eggs, well beaten
• 1 cup milk
• 4 ounces goat cheese

Directions: Brown bacon. Prepare mashed potatoes. Instead of adding in milk or butter add 4 ounces of goat cheese. Combine all ingredients. Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour until a soft, roll-able dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts. Cut out doughnut shapes using a doughnut cutter, two biscuit cutters, or two glasses. Dip the cutters in flour before each cut.

Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil, about 370 degrees Fahrenheit. Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature. Remove from oil using a slotted spoon and drain on paper towels. If desired, shake in a brown paper bag filled with granulated sugar or dust with confectioners sugar while still warm. Serve warm.