Potato Bacon Cheese Bombs

This creamy mashed potato ball recipe is my guilty pleasure secret weapon for gatherings. The crispy bacon exterior gives way to fluffy potatoes and that moment when guests discover the melted cheese center always brings smiles around the table.

I created these potato bombs for a Super Bowl party last year, and they disappeared faster than any other dish. Now my friends demand them for every get-together, regardless of the occasion.

Ingredients

• Cold mashed potatoes The colder the better for shaping and they hold together during frying
• Egg Acts as the binding agent ensuring your potato balls stay intact
• Salt and pepper For seasoning adjust according to your taste preferences
• Dry bread crumbs Creates that perfect crispy golden exterior
• Cheddar cheese chunks Use sharp cheddar for maximum flavor impact
• Bacon slices Thinner slices wrap more easily around the potato balls
• Canola oil for frying Has a high smoke point ideal for deep frying
• Sour cream for dipping Adds a cool tangy contrast to the rich bombs
• Toothpicks Essential for securing the bacon during frying

Step-by-Step Instructions

Prepare the Potato Mixture

Combine your cold mashed potatoes with the egg, salt, and pepper in a large mixing bowl. Mix thoroughly until completely incorporated, ensuring no egg streaks remain. The mixture should be firm enough to hold its shape when scooped.

Form the Potato Bombs

Take a heaping tablespoon of the potato mixture and flatten it slightly in your palm. Place a cheese chunk in the center, then carefully fold the potato mixture around it, sealing completely. Roll between your palms to form a perfect ball about 1.5 inches in diameter. The cheese must be fully enclosed to prevent leaking during frying.

Coat with Breadcrumbs

Roll each potato ball in dry breadcrumbs, applying gentle pressure to ensure even coating across the entire surface. This layer creates the initial crispy barrier and helps the bacon adhere better.

Wrap with Bacon

Take a bacon slice and carefully wrap it around the breadcrumb-coated potato ball, overlapping slightly as you go. Secure the end with a toothpick, making sure it goes through the overlapping bacon sections to hold everything together during frying.

Fry to Perfection

Heat oil in a deep fryer or heavy pot to exactly 350°F, checking with a candy thermometer for accuracy. Carefully lower 1-2 bombs into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning occasionally, until the bacon is crispy and deep golden brown all around.

Drain and Serve

Remove the bombs with a slotted spoon and place on paper towels to drain excess oil. Let cool for 2-3 minutes, then carefully remove toothpicks. Serve warm with sour cream for dipping.

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I always splurge on high-quality bacon for this recipe. The difference between standard bacon and a thick-cut applewood smoked variety completely transforms these bombs from delicious to unforgettable. My grandmother taught me this trick, and I remember her saying good bacon was never a waste of money.

Make-Ahead Tips

These potato bombs work beautifully as a make-ahead appetizer. You can prepare them up to the bacon-wrapping stage, then refrigerate for up to 24 hours before frying. This actually helps them hold together even better during cooking. Just make sure to bring them to room temperature for about 15 minutes before frying to ensure even cooking.

Creative Variations

While the classic cheddar center is incredible, experimenting with different cheeses creates entirely new experiences. Try pepper jack for a spicy kick, brie for a creamy luxurious center, or blue cheese for bold flavor. You can also add finely chopped herbs like chives or rosemary to the mashed potato mixture for an aromatic twist.

Serving Suggestions

These bombs make an impressive appetizer presentation when arranged on a platter with various dipping sauces. Beyond sour cream, try ranch dressing, sriracha mayo, or honey mustard. For a complete meal, serve alongside a crisp green salad with a light vinaigrette to balance the richness of the bombs.

The Science Behind the Crisp

The multiple layers are what make these bombs so texturally perfect. The breadcrumbs absorb moisture from the potatoes, creating a barrier that helps the bacon crisp up beautifully. Meanwhile, the cold mashed potatoes insulate the cheese, preventing it from melting too quickly and leaking out during frying.

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Recipe FAQs

→ Can I make these potato bacon bombs ahead of time?

Yes! You can prepare the potato bombs up to the point of frying and refrigerate them for up to 24 hours. Just make sure to secure the bacon firmly with toothpicks. When ready to serve, bring them to room temperature for about 15 minutes before frying for best results.

→ Can these be baked instead of fried?

Absolutely! While frying gives the crispiest results, you can bake them at 400°F (200°C) for about 25-30 minutes, turning halfway through, until the bacon is crispy and the balls are heated through. The texture will be slightly different but still delicious.

→ What can I use instead of cheddar cheese?

Feel free to experiment with different cheeses! Mozzarella will give you a stretchy, gooey center, while pepper jack adds a spicy kick. Brie or camembert can create a creamier filling. Just make sure to use cheese that melts well.

→ Why do my potato balls fall apart when frying?

This typically happens when the mashed potatoes aren't cold enough or if there's too much moisture. Make sure to use cold, leftover mashed potatoes and ensure they're well-drained. Adding a bit more egg or breadcrumbs to the potato mixture can help bind it better if needed.

→ What dipping sauces work well besides sour cream?

These potato bombs pair wonderfully with many dips! Try ranch dressing, sriracha mayo, honey mustard, garlic aioli, or even a simple marinara sauce. For something unique, a maple-bourbon dip or jalapeño jam adds interesting flavor contrasts.

→ How do I know when the oil is at the right temperature?

The ideal temperature is 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil—it should bubble and turn golden brown in about 60 seconds. If it browns too quickly, the oil is too hot; if it takes longer, the oil isn't hot enough.