Mashed Potato Bacon Bombs
Do you always have mashed potatoes left over after a family meal? If you’re like me, we always make too much and I hate to throw them out! But honestly, they usually just sit in the fridge until I need the space and they get dumped out anyway. But not anymore. I’ve started using them for mashed potato bacon bombs! Intrigued? Let me tell you how I make these delicious treats!
- 2 cups leftover and chilled mashed potatoes (or 1 bag prepared chilled instant flakes – We really like the Idahoan Signature Russets for this dish)
- 1 egg
- salt and pepper to taste (be liberal with the pepper)
- cheddar cheese chunks, about an inch each, one per bomb (any block cheese will work)
- 1 cup bread crumbs (seasoned) – Crushed Ritz crackers are also amazing!
- bacon (1/2 slice per bomb)
- oil for frying (canola or vegetable) – amount depends on type of fryer
- Favorite snack toppings such as sour cream, hot sauce, chives, etc
1. Preheat oil in deep skillet or fryer to 350°F. If using skillet, deep enough to cover bombs
2. In a large bowl, mix the mashed potatoes, egg, and salt & pepper, until they are well blended.
3. Scoop a spoonful of the potato mixture into your hand and press a piece of cheese into the center, then form a ball around it.
Note: I found this to be easiest when the potatoes were still cold from the fridge.
4. Roll the ball in the breadcrumbs until evenly coated.
5. Gently wrap the half slice of bacon around the bomb, and guide a toothpick through the whole thing, making sure to get through the cheese.
6. Carefully place into the hot oil and cook until golden brown; usually 2-4 minutes on each side depending on the size.
7. Remove from the oil and allow to drain on paper towels or baking rack until slightly cooled.
8. Serve while hot using traditional condiments like sour cream, chives, extra cheese, hot sauce, etc.
And that’s it! These mashed potato bacon bombs are crispy and brown on the outside, and soft and gooey on the inside when you bite into them. You’ll be excited for leftover mashed potatoes going forward.
Don’t be scared to shake it up a little and use different cheeses, pepper bacon, or spice up your breadcrumbs!
PLUS you can use instant potatoes in this recipe! Just prepare them using the package instructions and allow to chill in the fridge before you start cooking.
We were provided a complimentary bag of the Idahoan Signature Russets to use in this recipe through the Influencer Blogger Program.