Mashed Potato Bacon Bombs – Let me tell you a little secret: these Mashed Potato Bacon Bombs weren’t planned. They were a “what can I make with this random stuff in my fridge?” kind of moment. Sound familiar? It was one of those lazy Saturdays when the kids were glued to their screens, my husband was pretending to clean the garage (but definitely scrolling his phone), and I was staring at leftovers like they’d magically transformed themselves into dinner.
I had mashed potatoes, a lonely block of cheddar, and some bacon that was practically begging to be used. A lightbulb went off, and I thought, “Why not turn this into something fun?” Fun for me, anyway. The first batch? Let’s just say I learned that you can put too much cheese in a potato bomb. But by the second go, they were perfect—crispy, cheesy, bacon-wrapped perfection. I barely got a bite before my family devoured them. Even the picky eater who swears he doesn’t like “weird food” gave me a thumbs-up.
Why You’ll Love This Mashed Potato Bacon Bombs Recipe?
These little bombs are like a flavor party. They’re crispy on the outside, creamy and cheesy on the inside, and wrapped in—you guessed it—bacon. What’s not to love? Plus, they’re super versatile. You can whip them up as a snack for game day, an appetizer for a party, or even just because you feel like treating yourself.
And let’s not forget: they’re made with leftovers! I mean, who doesn’t love turning last night’s mashed potatoes into something that feels brand new? It’s like giving your fridge a little makeover.
Ingredient Notes:
Every ingredient in these bombs plays its part. Here’s the scoop on why they work so well:
- Mashed Potatoes: Leftover mashed potatoes are ideal. If they’re too soft, just mix in a bit of bread crumbs to firm them up.
- Cheddar Cheese: Sharp cheddar is the MVP here—it melts beautifully and adds just the right amount of tangy flavor. You could experiment with other cheeses, but cheddar is my go-to.
- Bacon: Let’s be real, bacon makes everything better. Stick with regular-cut bacon for the best balance of crispiness and flavor.
- Bread Crumbs: These give the bombs their golden, crunchy coating. If you have panko, even better—they add extra crispiness.
- Egg: This keeps the potato mixture from falling apart when you’re shaping it. Without it, you’ll have a sad, crumbly mess.
- Sour Cream: This isn’t just for dipping—it’s practically a requirement. You can also dress it up with chopped chives or a drizzle of hot sauce.
How To Make Mashed Potato Bacon Bombs?
Making these is like a little cooking adventure. Here’s how to nail it:
Step 1: Mix the potato filling
Grab a big bowl and mix together your mashed potatoes, egg, salt, and pepper. The mixture should be smooth and hold its shape when you scoop it. If it’s too sticky, don’t panic—just add a sprinkle of bread crumbs until it firms up.
Step 2: Build your bombs
Scoop a small handful of potato mixture and flatten it in your palm. Place a chunk of cheddar in the center, then gently wrap the potato around it. This part can get a little messy, but hey, that’s part of the fun! Make sure the cheese is completely sealed inside.
Step 3: Coat in bread crumbs
Roll each potato ball in bread crumbs, pressing lightly to make sure they’re fully coated. The crumbs are what make these bombs irresistibly crispy, so don’t skimp!
Step 4: Wrap with bacon
Now for the fun part—bacon! Take a slice and wrap it around the potato ball, securing it with a toothpick or skewer. It might feel like the bacon won’t stay in place, but trust me, it will once it starts frying.
Step 5: Fry to golden perfection
Heat about 2 inches of oil in a deep skillet or pot. You’re aiming for 350°F—hot enough to crisp the bacon without burning it. Fry the bombs one or two at a time, turning occasionally, until they’re golden brown and crispy on all sides. This should take about 3-4 minutes.
Want To Save This Recipe?
Step 6: Drain and serve
Transfer the cooked bombs to a plate lined with paper towels to drain any excess oil. Let them cool for a couple of minutes (if you can wait that long!) before serving. And don’t forget the sour cream for dipping—it’s the cherry on top.
Storage Options:
If you somehow end up with leftovers (unlikely), you can store these in the fridge for up to 3 days. Just pop them in an airtight container. When you’re ready to reheat, skip the microwave—it’ll make them soggy. Instead, warm them up in the oven at 375°F for about 10 minutes. They’ll be crispy and delicious all over again.
Variations and Substitutions:
Feeling creative? Here are some ways to mix things up:
- Different Cheese: Swap cheddar for mozzarella, pepper jack, or even blue cheese if you’re feeling adventurous.
- Spicy Kick: Add a pinch of cayenne pepper to the potato mixture or toss in some diced jalapeños.
- Gluten-Free: Use gluten-free bread crumbs—they work just as well.
- Vegetarian Option: Skip the bacon and roll the bombs in crushed potato chips for that crispy exterior.
What to Serve with Mashed Potato Bacon Bombs?
These little guys are pretty perfect on their own, but here’s how you can take them to the next level:
- Dipping Sauces: Sour cream is classic, but ranch, barbecue sauce, or sriracha mayo are also fantastic.
- Fresh Salad: A simple green salad adds a nice, fresh contrast to the richness.
- Drinks: A cold beer or a fizzy soda pair perfectly with these indulgent bites.
Frequently Asked Questions:
Can I bake these instead of frying?
Yes! Preheat your oven to 400°F and bake them on a parchment-lined baking sheet for 20-25 minutes, turning halfway through. They won’t be quite as crispy, but still delicious.
Can I make these ahead of time?
Absolutely! Assemble the bombs and store them in the fridge for up to 24 hours. Just fry or bake them fresh when you’re ready to serve.
What if my mashed potatoes are too soft?
No worries. Just mix in a bit of bread crumbs to firm them up. It’ll make shaping and frying way easier.
Alright, your turn! Are you ready to give these Mashed Potato Bacon Bombs a try? I can’t wait to hear what you think—drop a comment and let me know how yours turn out (and what dipping sauces you pair them with)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mashed Potato Bacon Bombs
Ingredients
- 2 cups chilled leftover mashed potatoes
- 1 egg
- ½ cup dry bread crumbs
- Cheddar cheese cut into 1-inch chunks (1 chunk per bomb)
- Bacon 1 slice per bomb
- Salt and pepper to taste
- Oil for frying canola oil recommended
- Sour cream and desired toppings for dipping
Instructions
Prepare the Potato Mixture
- In a large mixing bowl, combine the chilled mashed potatoes, egg, salt, and pepper. Stir the mixture thoroughly until all ingredients are well incorporated. The mixture should hold together when shaped; if too loose, add a small amount of bread crumbs to firm it up.
Form the Bombs
- Scoop a small amount of the potato mixture into your hands and gently flatten it. Place a cheddar cheese chunk in the center and carefully wrap the potato mixture around the cheese, forming a smooth, even ball.
Coat with Bread Crumbs
- Pour the bread crumbs into a shallow bowl. Roll each potato bomb in the bread crumbs, ensuring an even coating. This step adds the perfect crunch once fried.
Wrap with Bacon
- Take one slice of bacon and wrap it around the coated potato ball. Secure the bacon in place using a toothpick or skewer. Repeat this process for all the potato bombs.
Fry the Bombs
- In a deep skillet or pot, heat approximately 2 inches of oil to 350°F (175°C). Carefully lower one or two bombs into the hot oil at a time, frying them until the bacon is crispy and the breadcrumb coating is golden brown. This process typically takes about 3-4 minutes. Turn the bombs occasionally to ensure even frying.
Drain and Serve
- Remove the cooked bombs from the oil and transfer them to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving. Serve warm with sour cream or your favorite dipping sauces, garnished with toppings such as chives or hot sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
