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This golden-brown mashed potato bacon bomb recipe transforms leftover mashed potatoes into an irresistible appetizer that disappears within minutes at any gathering. The crispy bacon exterior gives way to creamy potato and melty cheese centers creating the perfect bite of comfort food indulgence.
I first made these potato bombs for a football watch party and they vanished before halftime. Now they're requested at every gathering my family hosts, especially during the holiday season when mashed potatoes are plentiful.
Ingredients
- Cold mashed potatoes: Provide the creamy foundation and work best when chilled for easier handling
- Egg: Acts as the binding agent to hold everything together when frying
- Salt and pepper: Season the potato mixture to your preference
- Dry bread crumbs: Create that essential crispy exterior coating
- Cheddar cheese chunks: Deliver the satisfying gooey center surprise
- Bacon slices: Wrap each bomb with savory flavor and crispy texture
- Canola oil: Works best for frying with its high smoke point and neutral flavor
- Sour cream: Offers the perfect creamy, tangy dipping companion
- Toothpicks: Help secure the bacon during cooking
How To Make Mashed Potato Bacon Bombs
- Prepare the potato mixture:
- Combine your cold mashed potatoes with the egg and seasonings in a medium bowl. Mix thoroughly until completely incorporated. The mixture should be firm enough to hold its shape but still pliable.
- Form the bombs:
- Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a cheese chunk in the center and carefully fold the potato mixture around it, sealing completely. Roll between your palms to form a perfect ball, ensuring no cheese is exposed.
- Coat with breadcrumbs:
- Roll each potato ball in the dry breadcrumbs, pressing gently to ensure even coverage. This coating helps create a barrier between the cheese and oil when frying, preventing leakage.
- Wrap with bacon:
- Take a bacon slice and carefully wrap it around each breaded potato ball, overlapping slightly to ensure complete coverage. Secure the bacon end with a toothpick, inserted all the way through to hold everything together during frying.
- Fry to perfection:
- Heat your oil in a deep pot to exactly 350°F. Use a candy thermometer for accuracy. Carefully lower 1-2 bombs into the hot oil, frying for 3-4 minutes until the bacon becomes crispy and golden brown. Maintain oil temperature between batches for consistent results.
- Drain and serve:
- Remove the bombs with a slotted spoon and place on paper towels to drain excess oil. Let cool slightly, remove toothpicks, and serve while still warm with sour cream for dipping.
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These bacon bombs remind me of Sunday dinners at my grandmother's house where she would transform leftover mashed potatoes into magical creations the next day. The combination of crispy bacon and melted cheese always brings me back to those cozy family gatherings.
Make-Ahead Options
These potato bombs can be prepared up to the frying stage and refrigerated for up to 24 hours. Simply assemble them completely, place on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. When ready to serve, bring them to room temperature for about 20 minutes before frying for best results. This makes them perfect for entertaining when you want to minimize last-minute preparation.
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Flavor Variations
The basic recipe is delicious as written, but you can customize these potato bombs with different fillings and flavors. Try pepper jack cheese for a spicy kick, or blue cheese for a more sophisticated flavor profile. You can also mix herbs like chives, rosemary, or thyme into the potato mixture. For an extra indulgent version, add crumbled cooked bacon bits directly into the mashed potato mixture before forming the balls. The possibilities are endless depending on your taste preferences.
Air Fryer Alternative
If deep frying seems intimidating, these potato bombs can be successfully cooked in an air fryer. Preheat your air fryer to 375°F and spray the basket with cooking spray. Place the prepared bombs in a single layer, being careful not to overcrowd. Cook for 10-12 minutes, turning halfway through, until the bacon is crispy and the interior is hot. The results will be slightly less decadent but still delicious and with significantly less oil.
Frequently Asked Questions
- → Can I use leftover mashed potatoes?
Yes, cold leftover mashed potatoes work perfectly for this dish. They help maintain the ball shape during frying.
- → What type of cheese works best?
Cheddar cheese is ideal due to its meltability and bold flavor, but you can use other cheeses like mozzarella or gouda for variation.
- → How can I prevent the potato balls from falling apart?
Ensure you mix the mashed potatoes with an egg, which acts as a binder. Also, coat the balls evenly with breadcrumbs for additional structure.
- → What oil should I use for frying?
Canola oil is recommended due to its neutral flavor and high smoke point, but vegetable oil or sunflower oil can also work.
- → Can I bake these instead of frying?
Yes, bake them at 400°F until the bacon is crispy and the balls are golden brown, using a wire rack for even cooking.
- → How should I store leftovers?
Store leftover bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.