Mashed Potato Bacon Bombs
Indulge in the crispy outside and creamy, savory inside of Mashed Potato Bacon Bombs. This irresistible dish combines buttery mashed potatoes, crispy bacon, and sharp cheddar cheese for a mouthwatering treat perfect for any gathering. Whether served as an appetizer or side dish, these bombs are sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings (16 bombs) 1x
- Category: Appetizer/Side Dish
- Method: Baking/Frying
- Cuisine: American
Ingredients
Scale
- 2 large Russet potatoes (about 1 lb)
- 6 oz thick-cut bacon
- 1 cup sharp cheddar cheese, shredded
- 2 green onions, finely chopped
- 1 large egg
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Peel and chop russet potatoes into even chunks. Boil in salted water until fork-tender (about 15 minutes).
- While potatoes boil, fry diced bacon in a skillet over medium heat until crispy. Drain on paper towels.
- Drain boiled potatoes and return them to the pot. Add butter, milk, salt, pepper, half of the cheese, green onions, and crispy bacon bits. Mash until creamy yet slightly chunky.
- Allow the mixture to cool slightly before shaping it into balls (about two tablespoons per bomb). Insert remaining cheese into each center.
- Dip each potato ball into beaten egg first, then roll in panko breadcrumbs until fully coated.
- Preheat oven to 400°F or heat oil in a deep fryer. Cook each bomb until golden brown—about 20 minutes for baking or 4-5 minutes for frying.
Nutrition
- Serving Size: 2 bombs (120g)
- Calories: 320
- Sugar: 1g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Experiment with flavors by adding jalapeños for spice or swapping cheddar with pepper jack cheese. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F for optimal crispiness.