Mashed Potato Bacon Bombs

These mashed potato bacon bombs take day old mashed potatoes and turn them into the ultimate party snack. Creamy potatoes hide a gooey cheddar center, all tightly wrapped in crispy bacon and coated in crunchy breadcrumbs. Each bite gives you a bit of molten cheese and smoky bacon contrasted by a shatteringly crisp crust. I first created this recipe one weeknight out of necessity but now my family asks for these at nearly every get together because nobody can resist their golden brown goodness.

When I brought these to our last Super Bowl party, I actually saw friends racing to grab the last one. That mix of crispy outside and creamy cheesiness inside just wins everyone over. I love that they look and taste restaurant level but are made from such simple ingredients.

Ingredients

• Two cups cold mashed potatoes: using leftovers gives the best texture and helps the bombs keep their shape during frying
• One egg: works as the binder to hold the mixture together and prevent crumbling
• Salt and pepper: brings out all the other flavors so do not skip tasting and adjusting
• Half cup dry bread crumbs: gives a crispy golden coating opt for fresh or panko crumbs for extra crunch
• Chunky cheddar cheese: sharp cheddar melts best and delivers maximum flavor go for a quality block cheese and cut it into even pieces for best results
• Bacon slices: use thick cut bacon for better coverage and flavor with one slice per bomb
• Frying oil: go with canola oil for its neutral taste and high smoke point store brand is fine
• Sour cream for serving: its tang balances the rich cheesy bacon bites choose a thick style for dipping
• Sturdy wooden toothpicks: pick thicker ones so they will not snap during frying

Instructions

Prepare the Potato Base:

In a large bowl combine cold mashed potatoes with the egg plus salt and pepper. Stir and fold together until there is no visible streak of egg and the mixture feels sticky and cohesive. The texture should hold its shape when squeezed but not be too dry. This stage is all about making sure the potato mixture will not fall apart when you fry.

Form the Bombs:

Scoop out about two tablespoons of potato mixture and flatten it in your clean hand to form a small disc. Place a cube of cheddar in the center and carefully fold the potato around the cheese completely sealing it in. Roll gently between your palms to create an even smooth ball. If there are any holes or cracks patch them up so the cheese stays inside during cooking.

Apply the Breadcrumb Coating:

Take each potato ball and roll it gently in the dry bread crumbs making sure you get an even coating all around. Press lightly so the breadcrumbs adhere and cover every bit of surface. This step ensures you get that signature crunch when biting in.

Wrap with Bacon:

Wrap each breadcrumb coated ball completely with a slice of bacon starting at one end and spiraling until most of the surface is covered. Secure the bacon in place with a sturdy toothpick pressing it through the center so it holds firmly and will not come loose in hot oil.

Heat the Oil:

Pour canola oil into a deep pot so there are at least three inches of oil and clip on a thermometer. Heat to three hundred fifty degrees Fahrenheit. Keep the temperature steady because too hot and bacon will burn fast too low and the bombs soak up oil. Accurate oil temp is key for a perfect result.

Fry to Golden Perfection:

Gently lower one to two bombs at a time into the preheated oil. Fry for three to four minutes turning every minute so all sides brown evenly. Look for a deep golden color and crispy bacon. Remove to a paper towel lined plate to drain and repeat with the rest making sure not to crowd the pan so the oil stays hot.

I always look forward to that first bite when the cheddar inside is still molten and pulls so beautifully. My kids have turned helping me form these into a kitchen tradition and it has become our family’s most requested recipe for celebrations both big and small.

Storage and Make Ahead Tips

Assembled bombs can be stored in the fridge up to a full day before you fry making entertaining so much easier. If you end up with leftovers let them cool then reheat on a rack in the oven at three seventy five degrees until hot and crisp again. Avoid the microwave because the bacon will go chewy. You can also freeze unbaked and fry straight from frozen just add two extra minutes cooking time.

Ingredient Swaps and Fun Variations

Leftover garlic mashed potatoes add more depth and a punch of flavor. Switch out cheddar for pepper jack or smoked gouda for a twist or try turkey bacon if you want a slightly leaner version. For those who want a lighter option bake the bombs at four twenty five degrees for fifteen to twenty minutes turning once until crisp and golden.

Serving Suggestions and Dipping Ideas

Serve these piping hot with bowls of sour cream ranch dip or a smoky chipotle mayo for dipping. I love to plate them on a wooden board with different sauces so guests can pick their favorite. They also pair perfectly as a comfort food side next to barbecue or fried chicken or served as part of a weekend brunch spread.

Try these for your next party or holiday gathering and watch them disappear. They’re guaranteed to become your new favorite way to use up leftover mashed potatoes.

Common Questions About the Recipe

→ Can I use freshly made mashed potatoes?

Chilled, day-old mashed potatoes work best as they hold their shape during shaping and frying.

→ What’s the ideal cheese for these?

Sharp cheddar is classic for flavor and melting, but gouda or pepper jack add variety and extra flavor.

→ Is baking an option instead of frying?

Yes, you can bake at 425°F for 15–20 minutes, flipping once. The result is lighter but less crispy.

→ How can I prevent them from falling apart?

Make sure to fully mix in the egg, chill the formed balls before cooking, and secure the bacon tightly.

→ What dips pair well with these?

Sour cream, ranch, chipotle mayo, or spicy ketchup are delicious options to complement the savory flavors.