Get ready to experience a culinary explosion of flavor that will transform your ordinary dinner into an extraordinary feast! These Loaded Mashed Potato Bombs are not just another side dish – they're a crispy, cheesy, bacon-packed sensation that will have everyone at your table begging for more. Imagine biting into a golden-brown crispy exterior that gives way to a creamy, indulgent potato center loaded with melted cheese, crispy bacon, and fresh green onions. Whether you're looking to impress guests or simply treat yourself to the most irresistible comfort food ever, these potato bombs are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/4 cup cooked bacon, chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1 egg, beaten
Instructions
- Wash and peel potatoes, then cut into evenly sized chunks to ensure uniform cooking.
- Place potato chunks in a large pot of salted water and bring to a boil. Cook for 15-18 minutes until potatoes are tender and can be easily pierced with a fork.
- Drain potatoes thoroughly in a colander and return to the pot. Mash potatoes using a potato masher or ricer until smooth and free of lumps.
- Add sour cream, shredded cheese, chopped bacon, and green onions to the mashed potatoes. Season with salt and pepper, then mix until all ingredients are well combined.
- Allow potato mixture to cool slightly until it's comfortable to handle, approximately 10 minutes.
- Prepare three separate shallow dishes: one with beaten egg, one with breadcrumbs, and one for forming potato balls.
- Using clean hands, form potato mixture into golf ball-sized rounds, ensuring they are compact and hold together well.
- Roll each potato ball first in beaten egg, then coat completely in breadcrumbs, pressing gently to ensure even coverage.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange breaded potato bombs on the prepared baking sheet, leaving space between each ball.
- Bake for 20-25 minutes, turning once halfway through, until exterior is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional chopped green onions if desired.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet for the creamiest, most smooth mashed potato base.
- Ensure even cooling: Let the potato mixture cool just enough to handle, but not completely cold. This helps the balls hold their shape while preventing burning your hands.
- Compact is key: When forming potato balls, press firmly to ensure they don't fall apart during breading or baking.
- Breadcrumb hack: For extra crunch, mix some grated Parmesan into your breadcrumbs for added flavor and texture.
- Prevent sticking: Use parchment paper or a non-stick baking mat to ensure your potato bombs don't stick to the pan.
- Serving suggestion: Serve immediately with a side of sour cream or ranch dressing for dipping.
- Make-ahead tip: You can prepare and bread the potato bombs ahead of time and refrigerate for up to 24 hours before baking.
Nutrition Facts
Calories: 256kcal
Carbohydrates: g
Protein: 11g
Fat: g
Saturated Fat: g
Cholesterol: mg
