What is crispy, cheesy, and full of bacon? These Mashed Potato Bombs!
I bet you did not think potatoes could get any better, but this recipe is about to change that. I love loaded baked potatoes, so why not make them into a handheld delicious appetizer?
This recipe is full of the classic loaded potato flavors but extra crispy. It is actually really easy to make these which is the best part. Let’s get cooking!
TO MAKE MASHED POTATO BOMBS, YOU WILL NEED
- 3 Russet Potatoes
- 12 cubes Cheddar Cheese
- 3 slices Bacon
- 1 tbsp Sour Cream
- 1 tsp Each: Salt, Pepper, Dried Parsley
- 2 tbsp Butter
Frying:
- 3-4 cups Vegetable Oil
- 2 Eggs
- ½ cup Flour of choice
- 1 cup Bread Crumbs
- 1 tbsp Seasoning of choice
Sour Cream Sauce:
- ¼ cup Sour Cream
- ¼ cup Mayo
- ¼ cup Chopped Green Onion
- 1 tbsp Lemon Juice
- 1 tbsp Desired Seasoning
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE MASHED POTATO BOMBS?
Step 1: First peel and boil your potatoes. For a quicker cook, cut potatoes into â…“s.
Step 2: Next, boil potatoes until tender.
Step 3: Mash potatoes and add a little sour cream, butter, and desired seasonings. Roll the potatoes into little golfball sized balls and stuff with cheese and bacon.
Step 4: Once all your balls are rolled about 10-12 balls, lightly coat in flour. Then move to egg wash, and lastly the bread crumbs. Place them on your tray and heat up the oil for frying.
Step 5: Fry on medium to high heat in oil for about 2 minutes a ball or until they are golden brown. You do not want the oil too high, otherwise the outside will get brown before the inside cheese has time to melt.
Step 6: For the sauce, mix sour cream, mayo, green onion, seasonings, and lemon juice together.
Step 7: Serve and enjoy your freshly made Mashed Potato Bombs immediately.
RECIPE NOTES AND HELPFUL TIPS:
This recipe is an excellent way to use up leftover mashed potatoes from a previous meal. Ensure they are well-seasoned for robust flavor.
Set up an assembly line to streamline the process. This makes it easier to coat the cheese balls with mashed potatoes efficiently.
If reheating leftovers, use an oven or toaster oven to maintain the crispy exterior. Microwaving is quicker but may result in a softer texture.
NUTRITIONAL INFORMATION:
Yield: 12 | Estimate the nutritional information for each serving:
Calories: 284 | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 668mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. What type of cheese is best for the filling?
Cheddar, mozzarella, or a blend of cheeses work great. Choose a cheese that melts well for a gooey center.
2. Can I make the Mashed Potato Bombs ahead of time?
While it’s best to assemble and fry them fresh, you can prepare the mashed potato bombs up to the point of frying and refrigerate them. Fry just before serving.
3. How can I prevent the Mashed Potato Bombs from falling apart during frying?
Ensure that the mashed potato coating is thick enough to hold its shape. Additionally, sealing the edges well will help prevent any leakage during baking.
4. Can I bake these Mashed Potato Bombs in an air fryer for a crispier texture?
Yes, you can adapt this recipe for an air fryer. Preheat the air fryer, brush the bombs with oil, and air fry until golden brown.
5. What’s the best way to reheat leftovers?
Reheat in the oven or toaster oven to maintain the crispy texture. Microwave can be used, but the bombs may lose some crispiness.
6. Can I use sweet potatoes instead of regular potatoes?
Yes, you can use sweet potatoes for a different flavor profile. Ensure they are well-cooked and seasoned.
7. Can I make smaller or larger potato bombs?
Yes, you can adjust the size based on preference. Smaller ones can be great for appetizers, while larger ones can serve as a side dish.
8. Can I use a different type of meat for the filling?
Certainly! Cooked ground sausage, shredded chicken, or even finely chopped ham can be used as alternative fillings.
Let’s Make These Cheesy Mashed Potato Bombs!
And there you have it – this cheesy, crispy Mashed Potato Bombs are ready to take their place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Cheesy Mashed Potato Bombs
Print ThisIngredients
- 3 Russet Potatoes
- 12 cubes Cheddar Cheese
- 3 slices Bacon
- 1 tbsp Sour Cream
- 1 tsp Each: Salt, Pepper, Dried Parsley
- 2 tbsp Butter
- >>>Frying:
- 3-4 cups Vegetable Oil
- 2 Eggs
- ½ cup Flour of choice
- 1 cup Bread Crumbs
- 1 tbsp Seasoning of choice
- >>>Sour Cream Sauce:
- ¼ cup Sour Cream
- ¼ cup Mayo
- ¼ cup Chopped Green Onion
- 1 tbsp Lemon Juice
- 1 tbsp Desired Seasoning
Instructions
Step 1: First peel and boil your potatoes. For a quicker cook, cut potatoes into â…“s.
Step 2: Next, boil potatoes until tender.
Step 3: Mash potatoes and add a little sour cream, butter, and desired seasonings. Roll the potatoes into little golfball sized balls and stuff with cheese and bacon.
Step 4: Once all your balls are rolled about 10-12 balls, lightly coat in flour. Then move to egg wash, and lastly the bread crumbs. Place them on your tray and heat up the oil for frying.
Step 5: Fry on medium to high heat in oil for about 2 minutes a ball or until they are golden brown. You do not want the oil too high, otherwise the outside will get brown before the inside cheese has time to melt.
Step 6: For the sauce, mix sour cream, mayo, green onion, seasonings, and lemon juice together.
Step 7: Serve and enjoy these freshly made Mashed Potato Bombs immediately.
