Pin it
These Crispy Loaded Potato Bombs started as a happy accident in my kitchen when I was craving something different for game day. One bite of that crunchy shell giving way to creamy cheesy potato filling and I knew I'd struck gold. My friends now beg me to bring these little bites of heaven to every gathering.
Party Favorites
Every time I set these out at a party they vanish in minutes. Something about that crispy coating wrapped around warm potato filling loaded with bacon and cheese just makes people's eyes light up. My son's friends have started showing up early to parties just to get first dibs these never last long.
Ingredients You'll Need
- 4 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 8 slices bacon cooked crispy and crumbled
- 4 green onions finely chopped
- 2 cups flour
- 4 eggs beaten
- 2 cups panko breadcrumbs
- Oil for frying
- Salt and pepper to taste
Step-by-Step Instructions
- Mix mashed potatoes cheese bacon and green onions
- Form into 1 inch balls chill for 30 minutes
- Set up breading station flour eggs breadcrumbs
- Coat each ball in flour then egg then breadcrumbs
- Heat oil to 350°F
- Fry in batches until golden brown
- Drain on paper towels season while hot
Pin it
My Kitchen Secrets
Trust me on this pinch those edges tight or you'll have a cheesy explosion in your oil. I keep a thermometer clipped to my pot because temperature really matters here. Dropped my first batch in cold oil once never making that mistake again. I tried the air fryer route but nothing beats that deep fried crunch.
The Perfect Sauce
My special sauce came from experimenting one night when regular sour cream felt too plain. Now I mix up sour cream mayo finely chopped green onions and my secret weapon just a tiny splash of fresh lemon juice. Last party I had to make three batches of sauce people couldn't get enough.
Ready to Serve
Nothing beats that moment when they're fresh from the fryer still too hot to eat but everyone's reaching for them anyway. I love watching people's faces when they pull them apart and see those perfect cheese pulls. A cold beer and some crisp veggies on the side make these even better.
Saving for Later
On the rare chance you have leftovers pop them in the fridge. Just remember the microwave is not your friend here it'll turn that crispy coating into sad mush. A quick blast in a hot oven brings back all that crunch. Though honestly in my house leftovers are about as rare as catching a unicorn.
Pure Joy
These little bombs of happiness have become my signature party dish. The way they bring people together huddled around the plate trading stories and reaching for just one more makes all the effort worth it. Food tastes better when it's shared with friends and these are made for sharing.
Pin it
Frequently Asked Questions
- → Can I make these ahead of time?
- You can prepare the potato balls and stuff them ahead of time, but wait to bread and fry until serving. Store the prepped balls in the refrigerator for up to 24 hours.
- → What's the best way to control the frying temperature?
- Use a medium-high heat and test with one potato bomb first. If the outside browns too quickly before the cheese melts, lower the temperature.
- → Can I bake these instead of frying?
- While frying gives the best crispy exterior, you can bake them at 400°F for 15-20 minutes. Spray with oil before baking for better browning.
- → Why do my potato bombs sometimes break open?
- Make sure to seal the potato mixture well around the cheese and ensure the breading is complete. Avoid moving them too much while frying.
- → What type of cheese works best?
- Firm cheeses like cheddar or monterey jack work best as they hold their shape while melting. Avoid soft cheeses that might leak out during cooking.