Mashed Potato Bacon Bombs (Print Version)
Creamy mashed potato balls filled with cheese, wrapped in bacon, fried crisp. Perfect with dipping sauces.
# What You'll Need:
→ Main Components
01 -
2 cups cold mashed potatoes
02 -
1 large egg
03 -
Salt to taste
04 -
Fresh ground black pepper to taste
05 -
1/2 cup dry bread crumbs
06 -
6 ounces sharp cheddar cheese, cut into 1-inch cubes
07 -
8 thick-cut bacon slices
08 -
2 cups canola oil, for frying
→ For Serving
09 -
Sour cream, for dipping
10 -
Sturdy wooden toothpicks
# Steps to Follow:
01 -
In a large mixing bowl, thoroughly mix cold mashed potatoes with the egg, salt, and pepper until well combined and cohesive.
02 -
Scoop about 2 tablespoons of the potato mixture, flatten in your hand, and place one cheddar cheese cube in the center. Wrap the potato mixture around the cheese, rolling into a smooth, sealed ball.
03 -
Roll each potato ball in dry bread crumbs, pressing gently so the crumbs adhere evenly on all sides.
04 -
Wrap each coated ball with a slice of bacon, spiraling it around to cover the surface. Secure with a wooden toothpick, taking care not to pierce fully through the ball.
05 -
Arrange the assembled balls on a baking sheet and refrigerate for 30 minutes to firm up and help retain their shape during frying.
06 -
In a deep saucepan or Dutch oven, heat canola oil to 350°F. Use a deep-fry or candy thermometer for precise temperature control.
07 -
Carefully lower 1 to 2 prepared balls into the hot oil at a time. Fry for 3 to 4 minutes, turning gently, until the bacon is crisp and the coating is golden brown. Transfer to a plate lined with paper towels to drain.
08 -
Remove toothpicks while still warm and serve immediately with sour cream or your preferred dipping sauce.
# Additional Notes:
01 -
Chill the prepared bombs before frying to prevent the cheese from leaking and ensure a crisp outer layer.
02 -
If the mashed potatoes are too moist, blot with paper towels to avoid oil spattering and preserve structure.
03 -
For a lighter option, bake the assembled balls at 425°F for 15 to 20 minutes, turning once halfway through.
04 -
Use day-old mashed potatoes for the best texture and structural integrity during frying.