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These crispy-outside, gooey-inside mashed potato bacon wraps turn your leftover spuds into a mouthwatering snack that'll be gone in seconds at any party. The crackling bacon shell reveals a smooth potato middle with melted cheese pockets—it's the ultimate comfort food bite that everyone grabs first.
I whipped these potato bundles up during a big game day gathering and they disappeared before the second quarter started. Now my family begs for them whenever we get together, especially after Thanksgiving when we've got plenty of leftover mashed spuds.
Ingredients
- Chilled mashed potatoes: They form the soft core and work way better when they're cold and firm
- Egg: Keeps everything stuck together during the frying process
- Salt and pepper: Add these to match your taste buds
- Dry bread crumbs: They're what makes the outside so wonderfully crunchy
- Cheddar cheese chunks: Create that amazing stretchy, melty surprise in the middle
- Bacon slices: Hug each ball with smoky flavor and a crisp texture
- Canola oil: Perfect for frying since it can take the heat without adding extra flavor
- Sour cream: Makes the ideal cool, tangy dip to go alongside
- Toothpicks: Keep your bacon wrapping in place while cooking
How To Make Mashed Potato Bacon Bombs
- Mix your base:
- Stir together the cold mashed potatoes, egg, and seasonings in a bowl until everything's well combined. You want it firm enough to shape but still easy to work with.
- Create your balls:
- Scoop about 2 tablespoons of potato mix and flatten it in your hand. Put a cheese chunk in the middle and fold the potato around it, sealing it completely. Roll it between your hands until it's a perfect sphere with no cheese peeking out.
- Add the crumb layer:
- Roll each potato ball in bread crumbs, pushing lightly so they stick all over. This layer works as a shield between the cheese and hot oil, stopping any leaks.
- Add the bacon jacket:
- Take a strip of bacon and wrap it carefully around your breaded potato ball, letting the edges overlap a bit for full coverage. Stick a toothpick all the way through to hold the bacon in place during frying.
- Fry them up:
- Heat oil in a deep pot to 350°F. A candy thermometer helps get this right. Gently drop 1-2 balls into the hot oil and cook for 3-4 minutes until the bacon turns crispy and golden. Keep the oil temp steady between batches for the best results.
- Finish and serve:
- Lift out the bombs with a slotted spoon and put them on paper towels to soak up extra oil. Let them cool a bit, pull out the toothpicks, and serve while they're still warm with sour cream for dipping.
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These bacon treats always take me back to weekends at my grandma's house where she'd turn yesterday's mashed potatoes into something special the following day. The mix of crunchy bacon with gooey cheese inside brings back warm memories of those family get-togethers.
Make-Ahead Options
You can get these potato bombs ready up to a day before you need them. Just put them together completely, set them on a parchment-lined baking sheet, wrap with plastic, and stick them in the fridge for up to 24 hours. When you're ready to cook, let them sit out for about 20 minutes to warm up a bit before frying. This makes party planning so much easier when you don't want last-minute kitchen stress.
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Flavor Variations
The standard recipe tastes amazing as is, but you can switch things up with different stuffings and flavors. Try some pepper jack for a bit of heat, or go fancy with blue cheese. You can also mix in fresh herbs like chives, rosemary, or thyme with your potatoes. For an extra rich version, stir some cooked bacon bits right into the potato mix before shaping your balls. You've got tons of options depending on what you like best.
Air Fryer Alternative
If you don't want to mess with deep frying, an air fryer works great for these potato bombs too. Heat your air fryer to 375°F and give the basket a quick spray with cooking oil. Arrange your prepared bombs so they aren't touching each other. Cook them for 10-12 minutes, flipping them halfway, until the bacon gets crispy and everything's hot inside. They won't be quite as rich but they'll still taste awesome and use way less oil.
Frequently Asked Questions
- → Can I make these using leftover mashed potatoes?
Definitely! Chilled mashed potatoes are perfect because they hold together well when frying.
- → Which cheese should I use?
Cheddar is the best pick for its bold flavor and meltiness, but feel free to try mozzarella or gouda if you like!
- → What stops the potato balls from falling apart?
Be sure to mix in an egg to help them stick together, and coat them well with breadcrumbs to keep them firm.
- → Which oil is best for frying?
Canola oil works great since it’s neutral and handles high heat, but sunflower or vegetable oil are also good options.
- → Can I bake these instead of frying them?
Absolutely! Use a wire rack and cook at 400°F until the bacon’s crispy and they’re golden all over.
- → What’s the best way to store extras?
Keep leftovers in the fridge in an airtight container for up to 3 days. Warm them in the oven or air fryer to bring them back to life!