Mashed Potato Bacon Bombs are a delicious and indulgent appetizer or side dish that combines creamy mashed potatoes, cheese, and crispy bacon. Here’s a classic recipe for how to make them:
🧄 Mashed Potato Bacon Bombs Recipe
Ingredients:
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2 cups mashed potatoes (leftover or freshly made)
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1 cup shredded cheddar cheese (or cheese of choice)
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1/2 cup cooked and crumbled bacon (or use bacon strips for wrapping, see variation)
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1/4 cup chopped green onions (optional)
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1/2 tsp garlic powder
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Salt & pepper to taste
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1 egg (optional, for binding if potatoes are loose)
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1/2 cup all-purpose flour (for dredging)
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2 eggs, beaten (for coating)
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1 cup breadcrumbs (Panko works well for crunch)
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Oil for frying (vegetable or canola)
Instructions:
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Prep Filling:
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In a large bowl, mix mashed potatoes, shredded cheese, bacon bits, green onions (if using), garlic powder, salt, pepper, and the optional egg if the mixture is too soft.
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Form Balls:
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Use your hands or a cookie scoop to form small balls (about golf ball size).
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If using strips of bacon instead of bits, you can wrap each ball in a half or full slice of bacon at this stage.
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Chill:
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Place the balls on a tray and chill in the fridge or freezer for 15–30 minutes. This helps them hold shape during frying.
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Coat:
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Dredge each ball in flour, dip in beaten eggs, then roll in breadcrumbs.
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Fry:
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Heat oil in a deep fryer or deep skillet to 350°F (175°C).
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Fry the bombs in batches for 2–4 minutes or until golden brown and crispy.
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Drain on paper towels.
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Serve:
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Serve hot with dipping sauces like ranch, sour cream, or spicy aioli.
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🔄 Variations:
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Bacon-Wrapped: Instead of bacon bits inside, wrap each bomb in a slice of bacon and bake at 400°F (200°C) for 20–25 minutes.
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Air Fryer Option: Spray coated bombs with oil and air fry at 375°F (190°C) for 10–15 minutes.
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Add-ins: Try adding jalapeños, chives, or even a cube of mozzarella in the center for a gooey surprise.