Mashed Potato Bacon Bombs: Crispy, Cheesy, and Utterly Irresistible!
Get ready for an appetizer that’s a true crowd-pleaser: Mashed Potato Bacon Bombs! Imagine fluffy, seasoned mashed potatoes, generously stuffed with gooey cheddar cheese, then wrapped in savory, crispy bacon and fried to golden perfection. These delightful bites are an explosion of textures and flavors – creamy, cheesy, salty, and utterly irresistible. They’re perfect for parties, game day, or as a fun side dish that will disappear in minutes!
Why You’ll Love These Mashed Potato Bacon Bombs
Crispy & Gooey: The perfect contrast of crispy bacon and golden exterior with a soft, cheesy, potato interior.
Flavor Packed: Combines all the best comfort food elements – potatoes, bacon, and cheese – in one bite.
Irresistibly Addictive: Once you start, it’s hard to stop at just one!
Great for Leftovers: A fantastic way to transform leftover mashed potatoes into something exciting.
Party Perfect: Easy to make in batches and impressive to serve.
What You’ll Need
Gather these delicious ingredients to craft your amazing Mashed Potato Bacon Bombs:
Ingredients:
2 cups cold mashed potatoes (leftover mashed potatoes work perfectly, ensure they are thick and not too watery)
1 large egg, beaten
½ cup all-purpose flour
½ cup shredded sharp cheddar cheese (plus more for stuffing, if desired)
8-10 slices regular-cut bacon, cooked crispy and crumbled (or cooked fully and left as strips for wrapping)
¼ cup chopped fresh chives or green onions (optional, for flavor in potato mix)
Salt and black pepper, to taste
2-3 cups vegetable oil, canola oil, or peanut oil (for deep frying)
Optional for stuffing: Extra small cubes or shreds of cheddar cheese for a gooey center.
Optional for serving: Sour cream, ranch dressing, or a sprinkle of extra chives.
Instructions: Mix, Form, Wrap, Fry, and Devour!
1. Prepare the Mashed Potato Mixture:
In a medium mixing bowl, combine the 2 cups cold mashed potatoes, 1 large beaten egg, ½ cup all-purpose flour, and the ½ cup shredded sharp cheddar cheese. If using, add ¼ cup chopped fresh chives or green onions.
Mix well until all ingredients are thoroughly combined. The mixture should be firm enough to handle and shape. Season with salt and black pepper to taste.
2. Form the Potato Balls:
Take about 2 tablespoons of the mashed potato mixture and flatten it into a small disc in your palm.
(Optional: Place a small cube or pinch of extra shredded cheddar cheese in the center of the disc for an extra gooey surprise.)
Carefully roll the potato mixture around the cheese (if using) to form a compact, smooth ball, about 1 ½ to 2 inches in diameter.
Repeat with the remaining potato mixture until you have approximately 10-12 balls.
3. Wrap with Bacon:
If using whole bacon slices for wrapping: Take one slice of cooked crispy bacon. Carefully wrap it around a mashed potato ball, securing the ends by tucking them in or using a toothpick if needed (remove toothpicks before serving!). You can use half a slice per ball for smaller wraps.
If using crumbled bacon: Gently press the crumbled bacon into the exterior of the potato balls, ensuring it adheres well. (This option will be less “bacon-wrapped” and more “bacon-crusted”).
Place the bacon-wrapped/crusted potato balls on a plate and refrigerate for at least 15-20 minutes. This helps them firm up and hold their shape during frying.
4. Heat the Oil:
In a deep, heavy-bottomed pot or Dutch oven, pour in enough vegetable oil (2-3 cups) to come at least 2-3 inches up the sides.
Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, you can test by dropping a tiny bit of the potato mixture in; it should sizzle immediately and float to the top.
5. Fry the Potato Bombs:
Working in batches (do not overcrowd the pot), carefully lower 3-4 chilled mashed potato bacon bombs into the hot oil using a slotted spoon or spider.
Fry for 3-5 minutes, turning occasionally, until the bacon is extra crispy, the potato balls are golden brown, and the cheese inside is melted and gooey.
6. Drain and Serve:
Carefully remove the fried potato bombs from the oil using a slotted spoon or spider. Transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batches.
Serve immediately while hot and crispy! These are fantastic on their own, or with a dollop of sour cream or a side of ranch dressing for dipping. Garnish with extra fresh chives if desired.
Tips for Ultimate Crispy & Cheesy Bombs
Cold Mashed Potatoes are Crucial: Using cold mashed potatoes is essential! They are much firmer and easier to handle and shape without falling apart. If your mashed potatoes are too loose, you might need to add a little more flour.
Thick Mashed Potatoes: Ensure your mashed potatoes are on the thicker side. If they are very creamy or watery, they may not hold their shape well.
Bacon Crisness: Cook the bacon to your preferred crispness before wrapping. It won’t get much crispier during the short frying time. If you want super crispy bacon, bake it in the oven beforehand.
Chill Time: Don’t skip refrigerating the potato balls. This step helps them firm up and prevents them from breaking apart in the hot oil.
Maintain Oil Temperature: Using a deep-fry thermometer is highly recommended. Consistent oil temperature ensures even browning and prevents greasiness.
Don’t Overcrowd: Fry in small batches to maintain oil temperature and allow for even cooking.
Experiment with Cheese: While cheddar is classic, try a mix of Monterey Jack, Colby, or even a little cream cheese for different melt and flavor profiles inside.
Flavor Boosts: Feel free to add a pinch of garlic powder, onion powder, or a dash of smoked paprika to your mashed potato mixture for extra savory notes.
Reheating: These are best served fresh, but if you have leftovers, reheat them in a toaster oven or regular oven at 350°F (175°C) for 10-15 minutes to regain crispness.
These Mashed Potato Bacon Bombs are a truly decadent and fun appetizer that will be the star of any gathering. Get ready for a flavorful explosion in every bite!