For the Mashed Potato Filling
Mashed potatoes (homemade or leftover)
3 cups
Creamy, not too wet — cool completely
Shredded cheddar or mozzarella
1 cup
For flavor and melt
Cooked bacon, crumbled
½ cup
Or ham, sausage, or veggies
Green onions, chopped
¼ cup
For freshness
Garlic powder
½ tsp
Or roasted garlic for depth
Salt & black pepper
To taste
Season well
For the Cheese Centers
Cubed cheese (cheddar, pepper jack, cream cheese)
20–24 small cubes (½” each)
Cold — helps hold shape
✅ No cheese? Use a small spoonful of ranch, blue cheese, or jalapeño popper filling.
For Coating & Crisping
All-purpose flour
½ cup
For dredging
Eggs, beaten
2 large
Binds the coating
Panko breadcrumbs
1 cup
For extra crunch — seasoned if you like
Optional: Paprika or garlic powder
½ tsp
For flavor boost
Cooking spray or oil
For baking
Or use oil for frying
Gluten-free? Use GF flour and breadcrumbs.
Step-by-Step: How to Make Potato Bombs
Step 1: Prep the Mashed Potato Mix
In a large bowl, combine:
Cooled mashed potatoes
Cheese
Bacon
Green onions
Garlic powder
Salt and pepper
Mix gently — don’t overwork
Too sticky? Chill 15–20 minutes.
Step 2: Assemble the Bombs
Scoop a heaping tablespoon of potato mix
Flatten in your hand
Place a cheese cube in the center
Seal the potatoes around it — roll into a smooth ball
Repeat — keep them cold while working
Chill 10 mins — helps them hold shape.
Step 3: Bread the Bombs (The 3-Step Crust)
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