During a rainy Saturday afternoon, the kind that leaves you in socks and sweaters all day, my kids were restless and begging for snacks. We’d played board games, built blanket forts, and even tried to clean the playroom.
Around 4 p.m., hunger kicked in hard—my son mentioned mashed potatoes, my daughter shouted “bacon!”, and suddenly, I remembered a dish I saw once at an office potluck. It wasn’t fancy, but it stuck in my memory—something about mashed potatoes, cheese, and bacon wrapped into bite-sized comfort.
The fridge held a small container of leftover mashed potatoes from earlier in the week, and a few strips of bacon I’d been saving. With the storm rumbling outside and the house cozy and warm, I rolled up my sleeves and pulled out the ingredients. My daughter helped me scoop, my son tried to sneak shredded cheese, and both giggled at the idea of “bombs” in the oven.
By the time they were golden and sizzling, the whole house smelled like something worth sitting down for. We ended up eating them right off the tray in the kitchen—no plates, just fingers and napkins and a lot of “mmm” sounds. Even my husband, who was working upstairs, came down and grabbed a few before saying a word.
Short Description
These crispy Mashed Potato Bacon Bombs are the ultimate way to repurpose leftovers—packed with cheese, smoky bacon, and chives, then breaded and fried until golden. Perfect as a snack, side, or party appetizer.
Key Ingredients
- 2 cups cold mashed potatoes (leftovers work great)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4–6 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives or green onions
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten (for egg wash)
- 1½ cups breadcrumbs (plain or seasoned)
- Vegetable oil, for frying
Tools Needed
- Medium and large mixing bowls
- Shallow dishes for dredging
- Fork or whisk
- Slotted spoon or spider strainer
- Large skillet or deep pan for frying
- Paper towels
- Thermometer (for oil temperature)
- Baking sheet or plate for chilling
Cooking Instructions
Step 1: Make the Potato Mixture
In a medium bowl, combine the cold mashed potatoes, shredded cheese, crumbled bacon, chopped chives, garlic powder, salt, and pepper. Mix until everything is evenly distributed and the mixture holds together when pressed.
Step 2: Shape the Balls
Scoop out about 1.5 to 2 tablespoons of the potato mixture and roll into balls about 1.5 to 2 inches wide. If the mixture feels too soft, refrigerate for 15–30 minutes to firm it up before rolling.
Step 3: Prepare the Dredging Station
Set up three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Arrange them side by side for easy dipping.
Step 4: Dredge the Potato Balls
Roll each potato ball in the flour, shaking off excess. Dip into the egg wash and let the excess drip off. Finish by coating in breadcrumbs, pressing gently so the coating sticks all over.
Step 5: Chill for Better Shape
Place the coated balls on a plate or lined baking sheet and refrigerate for 30 minutes. This step helps them stay intact when frying.
Step 6: Heat the Oil
Pour 1–2 inches of oil into a large skillet or pot. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Step 7: Fry the Potato Bombs
Carefully lower a few potato balls into the hot oil. Don’t overcrowd the pan. Fry for 3–5 minutes, turning occasionally, until crispy and deep golden brown on all sides.
Step 8: Drain Excess Oil
Remove with a slotted spoon and place on a paper towel-lined plate to absorb extra oil. Repeat with the remaining balls.
Step 9: Serve Hot
Serve immediately while the outsides are crispy and the insides are melty and warm. These are perfect with sour cream, ranch dip, or spicy aioli.
Why You’ll Love This Recipe
– Uses up leftovers in a creative way
– Bacon adds smoky depth to every bite
– Customizable with your favorite add-ins
– Fun, bite-sized, and perfect for sharing
– No oven required—just quick frying
– Impressive appetizer or side dish
– Comfort food made easy
Mistakes to Avoid & Solutions
Mixture too soft to roll?
Chill the mixture for 30 minutes or add a tablespoon of breadcrumbs to firm it up.
Coating falls off while frying?
Press breadcrumbs firmly into the balls and don’t skip chilling. It helps the coating stick.
Undercooked center?
Don’t rush the frying process. Maintain oil temperature and let them cook through evenly.
Balls fall apart in oil?
Be sure they’re fully chilled before frying and avoid overcrowding the pan.
Too oily or greasy?
Use a paper towel-lined plate and avoid frying at too low a temperature, which can lead to oil absorption.
Serving and Pairing Suggestions
– Serve hot with ranch, chipotle mayo, or sour cream
– Pair with a crisp salad to balance the richness
– Great addition to a brunch board with eggs and fruit
– Offer as an appetizer at game-day parties
– Make mini versions for a tapas-style spread
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
To freeze, place uncooked, breaded balls on a tray until firm, then transfer to a freezer-safe bag
Reheat in an air fryer or oven at 375°F until crisp
Avoid microwaving—they’ll lose the crispy crust
If frozen, fry directly from frozen—add 1–2 extra minutes
FAQs
1. Can I make these ahead of time?
Yes! You can shape and bread the balls, then refrigerate for up to 24 hours before frying.
2. Can I bake them instead of frying?
Yes, though they’ll be less crispy. Bake at 400°F on a greased sheet for 20–25 minutes, flipping halfway.
3. What kind of mashed potatoes work best?
Thicker, well-seasoned mashed potatoes are ideal. Avoid overly creamy or runny ones.
4. Can I use turkey bacon or a vegetarian alternative?
Absolutely. Use any crispy cooked alternative that you enjoy.
5. Are these gluten-free?
Not as written, but you can swap flour and breadcrumbs with gluten-free alternatives.
Tips & Tricks
– Use a cookie scoop for even portions
– For extra crunch, double dip in egg and breadcrumbs
– Add a pinch of smoked paprika for more flavor depth
– Mix in finely chopped jalapeños for a spicy version
– Test oil temperature with a small breadcrumb before frying
Recipe Variations
Cheesy Jalapeño Bombs
Add ¼ cup finely diced jalapeños to the potato mix. Use pepper jack cheese for a spicy kick. Follow all other steps as written.
Loaded Veggie Bombs
Replace bacon with sautéed mushrooms and shredded zucchini (squeeze out moisture). Add a bit of parmesan for an umami boost.
Buffalo-Style Potato Bombs
Add 2 tablespoons buffalo sauce to the mash. After frying, drizzle with more buffalo sauce and top with blue cheese crumbles.
Italian Herb & Mozzarella
Add Italian seasoning to the mash and stuff each ball with a mini mozzarella cube. Use seasoned breadcrumbs for extra flavor.
Final Thoughts
That rainy afternoon turned into one of those cozy, low-key family moments that just works. No fancy dinner. No pressure. Just good food made with what we had and shared right where we stood. The mashed potato bacon bombs didn’t last long—my daughter asked for more the next day, and my son asked if we could add hot sauce next time.
It’s become a go-to now, especially when the weather turns gray or we need a snack that makes everyone happy without a fuss. Simple, warm, and unexpectedly fun—kind of like the best moments in a stormy weekend at home.
Mashed Potato Bacon Bombs
Ingredients
- 2 cups cold mashed potatoes leftovers work great
- ½ cup shredded cheese cheddar, Monterey Jack, or a blend
- 4–6 slices cooked bacon crumbled
- 2 tablespoons chopped fresh chives or green onions
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten (for egg wash)
- 1½ cups breadcrumbs plain or seasoned
- Vegetable oil for frying
Instructions
- In a medium bowl, combine cold mashed potatoes, shredded cheese, crumbled bacon, chopped chives, garlic powder, salt, and pepper. Mix well until the filling holds its shape when pressed.
- Scoop about 1.5 to 2 tablespoons of the mixture and roll into 1.5 to 2-inch balls. If the mix feels too soft, chill it for 15–30 minutes to firm up.
- Line up three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each ball in flour (shake off excess), dip in egg (let excess drip), then roll in breadcrumbs. Press gently to coat fully.
- Place the coated balls on a tray and refrigerate for 30 minutes. This helps them stay firm while frying.
- Pour 1–2 inches of oil into a skillet or pot. Heat to 350°F (175°C), using a thermometer for accuracy.
- Carefully add a few balls at a time to the hot oil. Fry for 3–5 minutes, turning occasionally, until evenly golden and crisp.
- Remove with a slotted spoon and place on paper towels to soak up excess oil.
- Enjoy immediately with your favorite dip—sour cream, ranch, or spicy aioli are great options.
