Get ready for a game-changing appetizer that will have everyone asking for your secret recipe! These Mashed Potato Bacon Bombs combine creamy mashed potatoes with savory bacon in a crispy golden shell that explodes with flavor in every bite. They’re the perfect finger food for parties, game days, or anytime you want to impress with minimal effort.
I first discovered these delightful morsels at a neighborhood potluck and immediately had to recreate them at home. The contrast between the crispy exterior and the soft, flavorful filling creates an irresistible texture that keeps you coming back for “just one more.” Plus, they’re incredibly versatile—you can customize the fillings based on what you have on hand or your personal preferences.
Why I Love These
These potato bombs are the perfect combination of comfort food and party-worthy appetizer that never fails to impress guests.
They’re make-ahead friendly, allowing you to prep them earlier in the day and just fry when ready to serve.
I make these whenever I have leftover mashed potatoes, transforming yesterday’s side dish into today’s showstopper.
Ingredients
- 2 cups cold mashed potatoes
- 1 egg
- Salt & pepper, to taste
- ½ cup dry bread crumbs
- Cheddar cheese, cut into 1-inch chunks (1 chunk per bomb)
- Bacon slices (1 slice per bomb)
- Oil for frying (canola recommended)
- Sour cream, for dipping
- Toothpicks for securing
How To Make
- Combine mashed potatoes, egg, salt, and pepper in a bowl until well mixed.
- Scoop some mashed potato mixture, wrap it around a cheddar chunk, and roll into a ball.
- Roll each potato ball in dry bread crumbs until evenly coated.
- Wrap each bomb with one slice of bacon and secure with a toothpick.
- Heat oil to 350°F. Fry bombs (1-2 at a time) until golden brown and bacon is crispy.
- Let them drain on paper towels. Remove toothpicks and serve warm with sour cream for dipping.
Nutrition
These Mashed Potato Bacon Bombs are an indulgent treat that provides a good balance of carbohydrates and protein. They’re particularly satisfying as an appetizer or snack due to their combination of starchy potatoes and savory bacon.
Each bomb contains approximately 150-180 calories, with the majority coming from the potatoes and frying oil. To create a lighter version, you can air-fry or bake them instead of deep-frying, which reduces the fat content significantly while maintaining the crispy exterior.
These potato bombs contain gluten (from flour and breadcrumbs) and dairy (from cheese, butter, and cream cheese). For gluten-free guests, substitute gluten-free flour and breadcrumbs. For a dairy-free version, use plant-based alternatives for the cheese, butter, and cream cheese, though the texture will be slightly different.
Tips & Variations
- Make the mashed potato mixture a day ahead and refrigerate to save time; cold potato mixture is also easier to form into balls.
- Try adding different cheeses like pepper jack or smoked gouda for a flavor twist, or mix in some caramelized onions for extra sweetness.
- For a vegetarian option, skip the bacon and add extra cheese, or substitute with plant-based bacon and vegan cheese for a completely plant-based version.
Ways To Serve Them
- Serve with a variety of dipping sauces like ranch, sriracha mayo, or honey mustard
- Pair with a fresh green salad to balance the richness of the potato bombs
- Include as part of a game day spread alongside wings, sliders, and vegetable platters
- Serve as a unique side dish with grilled steaks or roasted chicken
Proper Storage
- Fridge: Allow leftover potato bombs to cool completely before storing in an airtight container. They’ll keep for up to 3 days in the refrigerator.
- Freezer: These freeze surprisingly well! Place cooled bombs on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Reheat: For best results, reheat in a 375°F oven for 10-15 minutes until heated through and crispy again. Avoid microwaving as it will make them soggy. If reheating from frozen, add an extra 5-7 minutes to the baking time.
Mashed Potato Bacon Bombs
Ingredients
- 2 cups cold mashed potatoes
- 1 egg
- Salt & pepper, to taste
- ½ cup dry bread crumbs
- Cheddar cheese, cut into 1-inch chunks (1 chunk per bomb)
- Bacon slices (1 slice per bomb)
- Oil for frying (canola recommended)
- Sour cream, for dipping
- Toothpicks for securing
Directions
- Combine mashed potatoes, egg, salt, and pepper in a bowl until well mixed.
- Scoop some mashed potato mixture, wrap it around a cheddar chunk, and roll into a ball.
- Roll each potato ball in dry bread crumbs until evenly coated.
- Wrap each bomb with one slice of bacon and secure with a toothpick.
- Heat oil to 350°F. Fry bombs (1-2 at a time) until golden brown and bacon is crispy.
- Let them drain on paper towels. Remove toothpicks and serve warm with sour cream for dipping.