Mashed Potato Bacon Bombs

Stuffed with melty cheddar then hugged in smoky bacon these mashed potato bacon bombs transform leftovers into a crispy party snack you will crave again and again Creamy inside crunchy outside with loads of flavor from each bite

One year I made these for a holiday potluck and they vanished before the main course hit the table My uncle even asked me to text him the recipe and now it is his go to for every birthday bash

Ingredients

• Cold mashed potatoes: Smooth mashed potatoes work best for shaping and hold together better after chilling in the fridge
• Egg: Acts as a binder to help everything stick together I always reach for farm fresh eggs for best results
• Salt and pepper: Just enough to season the filling and bring all the flavors forward
• Dry bread crumbs: Adds crunch on the outside Use plain or seasoned but make sure they are fresh
• Cheddar cheese: Choose sharp cheddar for full flavor and always cut into uniform chunks so each bomb is extra gooey
• Bacon slices: Thick cut or regular both work Aim for bacon that crisps up well in a skillet
• Oil for frying: Canola oil is ideal since it has a high smoke point Choose a fresh neutral oil
• Sour cream: For dipping Creamy and tangy pairs perfectly with the rich filling

• When picking bacon avoid packages with lots of added water for better crisping

Step-by-Step Instructions

Mix the Mashed Potatoes:

In a large bowl combine the cold mashed potatoes egg salt and pepper Stir until the mixture is completely smooth and well blended for the creamiest texture

Shape the Cheese Bombs:

Scoop a generous tablespoon of the potato mixture in your palm Flatten slightly Place one cheddar chunk in the center then carefully fold the potatoes around the cheese Making sure it is completely sealed Gently roll into a smooth ball pressing tightly to help it hold together

Coat in Bread Crumbs:

Roll each potato ball in breadcrumbs pressing lightly so they adhere and create an even coating This step is key for crispiness after frying

Wrap with Bacon:

Take a slice of bacon and wrap it snugly around each coated bomb Overlap the ends slightly then secure discreetly with a toothpick so the bacon stays put Do not wrap too loosely or the bacon may fall off in the oil

Fry the Bombs:

In a deep pot or fryer heat canola oil to 350 F Carefully lower in one to two bombs at a time Overcrowding will drop the oil temperature Fry until the bacon is a deep golden brown and crispy usually about three to five minutes Use a slotted spoon to remove and set them on paper towels

Drain and Serve:

Let the bombs rest on paper towels for a minute to drain the excess oil Serve them warm with a side of sour cream for dipping

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Cheddar cheese is my favorite for that classic sharp flavor but sometimes I throw in pepper jack for a spicy surprise There is a standing joke in my family that these are the only leftovers people purposely request

Storage Tips

Store any leftover bombs in an airtight container in the refrigerator for up to three days Reheat in a hot oven to restore the crispy texture I do not recommend microwaving since the bacon goes soggy

Ingredient Substitutions

Switch out cheddar for mozzarella or gouda for a different cheesy melt If you are out of breadcrumbs panko adds even more crunch Turkey bacon is great for a lighter option

Serving Suggestions

Pile these high on a platter for parties or tuck a couple next to scrambled eggs for brunch They are amazing with other dips like ranch or barbecue sauce When I am feeling fancy I scatter chopped chives on top

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Cultural Context

Stuffed potato snacks pop up in kitchens worldwide but this bacon bomb version celebrates American comfort food Taking two favorites bacon and cheesy potatoes and turning them into an addictive hand held treat feels like a celebration every time

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes provide the best texture for mashing and shaping.

→ Can I bake instead of fry these bombs?

Yes, you may bake them at 400°F on a rack until the bacon is crisp, though the texture will differ.

→ Is there a substitute for cheddar cheese?

Try mozzarella, Monterey Jack, or another melty cheese that holds its shape.

→ How do I keep them from falling apart while frying?

Chilling the formed balls before frying helps them stay intact, as does frying in small batches.

→ Can these be made ahead?

Yes, assemble and chill the balls up to a day ahead, then fry just before serving for best texture.