Mashed Potato Bacon Bombs

These indulgent mashed potato bacon bombs have become my go to crowd pleaser whenever I need something that guarantees empty plates and satisfied guests. The combination of creamy mashed potatoes, melted cheddar, and crispy bacon creates an irresistible bite that feels like comfort food heaven wrapped in golden perfection.

I stumbled upon this recipe during a particularly creative moment with day old mashed potatoes, and now my family requests these every time we have leftovers. There's something magical about that first bite when you hit the molten cheese center surrounded by crispy bacon and fluffy potato.

Ingredients

• 2 cups cold mashed potatoes: The cold temperature is crucial as it helps the mixture hold its shape when forming balls. Day old refrigerated potatoes work best
• 1 egg: Acts as a binding agent to keep everything together during the frying process
• Salt and pepper to taste: Enhances all the flavors and balances the richness
• ½ cup dry bread crumbs: Creates that essential crispy exterior coating. Panko works wonderfully for extra crunch
• Cheddar cheese cut into 1 inch chunks: Sharp cheddar melts beautifully and provides that gooey center surprise
• Bacon slices 1 per bomb: Choose thick cut bacon for best results as it crisps up perfectly and won't tear
• Oil for frying: Canola oil maintains high heat well and has a neutral flavor
• Sour cream for dipping: The cool tanginess cuts through the rich flavors perfectly
• Toothpicks: Essential for keeping the bacon wrapped securely during cooking

Step by Step Instructions

Prepare the Base Mixture:

Combine the cold mashed potatoes with the egg, salt, and pepper in a large mixing bowl. Mix thoroughly until the egg is completely incorporated and the mixture feels cohesive. The texture should be firm enough to hold its shape but not so stiff that it becomes difficult to work with.

Form the Potato Bombs:

Take a generous scoop of the potato mixture in your palm and flatten it slightly. Place one chunk of cheddar cheese in the center, then carefully wrap the potato mixture around it, rolling gently between your palms to form a smooth ball. Make sure the cheese is completely enclosed with no gaps.

Apply the Breadcrumb Coating:

Roll each formed potato ball thoroughly in the dry bread crumbs, pressing gently to ensure the coating adheres evenly to all surfaces. This coating will become beautifully golden and crispy during frying.

Wrap with Bacon:

Take one slice of bacon and wrap it around each potato bomb, securing it with a toothpick. The bacon should cover most of the surface area and overlap slightly to ensure it stays in place during cooking.

Heat and Fry:

Heat your frying oil to exactly 350°F using a candy thermometer for accuracy. Carefully lower 1 to 2 bombs at a time into the hot oil and fry for about 3 to 4 minutes until the bacon becomes crispy and the coating turns golden brown.

Drain and Serve:

Remove the bombs using a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool for just a minute or two, then carefully remove the toothpicks and serve immediately with sour cream for dipping.

Save

My favorite part about these bombs is watching people's faces when they bite into that first one and discover the melted cheese center. I learned early on that using day old mashed potatoes actually works better than fresh because they hold their shape more reliably during the forming process.

Storage and Make Ahead Tips

These potato bombs can be prepared completely through the bacon wrapping stage and frozen for later use. Place them on a parchment lined baking sheet and freeze until solid, then transfer to freezer bags for long term storage. When ready to cook, fry them directly from frozen, adding an extra minute or two to the cooking time. For short term storage, assembled bombs can be refrigerated for up to 24 hours before frying.

Ingredient Substitutions and Variations

Feel free to experiment with different cheese varieties like pepper jack for heat, swiss for nuttiness, or cream cheese for extra richness. Turkey bacon works as a lighter alternative, though it won't crisp quite as dramatically. For a gluten free version, substitute the breadcrumbs with crushed rice cereal or gluten free panko. You can also add herbs like chives or green onions to the potato mixture for extra flavor complexity.

Serving Suggestions and Occasions

These bacon bombs shine as appetizers at game day parties, holiday gatherings, or any casual get together where you want to serve something memorable. Pair them with various dipping sauces like ranch dressing, spicy aioli, or even a sweet chili sauce for different flavor profiles. They also work beautifully as a side dish for barbecues or as a fun addition to brunch spreads alongside scrambled eggs and fresh fruit.

Troubleshooting and Success Tips

Temperature control is absolutely critical for perfect results. If your oil is too hot, the outside will burn before the inside heats through properly. Too cool, and the bombs will absorb excess oil and become greasy. Always use a thermometer rather than guessing. Additionally, make sure your mashed potatoes are well seasoned from the start, as the other ingredients won't add much salt on their own.

Save

Recipe FAQs

→ How do I keep the mashed potato balls from falling apart?

Use cold mashed potatoes and mix with an egg to help bind the ingredients. Chilling the mixture before shaping also helps maintain the form.

→ What type of cheese works best inside the bombs?

Cheddar cheese is ideal for its gooey melt and sharp flavor, but you can experiment with similar melting cheeses like Monterey Jack or mozzarella.

→ How can I make sure the bacon stays crispy after frying?

Wrap the bacon tightly and secure with a toothpick, then fry at the recommended oil temperature to ensure even cooking and crispiness.

→ Can I bake these instead of frying?

Baking is possible but frying yields a crispier bacon exterior and crunchier breadcrumb coating for the best texture contrast.

→ What dipping sauces complement these potato bombs?

Sour cream is classic, but ranch, garlic aioli, or a spicy ketchup work well to enhance the flavors.

→ How do I prevent the oil temperature from dropping while frying?

Fry only 1-2 bombs at a time to keep the oil hot, which ensures even browning and crispiness without sogginess.