Stuffed Mashed Potato Bombs
I hate wasting food, so I’ll always find something to make with leftovers Shannon and I have kicking around. Today we’re using our leftover mashed potatoes to make what I consider one of the best recipes I’ve ever made! Stuffed Mashed Potato Bombs are a tastebud explosion. They’ll make you want to always set aside some mashed potatoes just to make these! The best part is the crispy outer crust these little fellers have and when you break them open you get a cheesy center. Sure hope y’all enjoy!
Stuffed Mashed Potato Bombs
Servings 8 bombs
Ingredients
- 3 1/2 cups mashed potatoes
- Mesquite seasoning or salt and black pepper
- 1/2 - 3/4 cup all-purpose flour plus more for working
- 1/3 - 1/2 cup shredded cheddar cheese
- 1/4 cup bacon bits or more to taste
- 1/4 cup diced green onion or more to taste
- 1/4 cup sour cream
- 1 egg beaten
- 2 cups Panko bread crumbs
- Fry oil
Instructions
- Stir the potatoes until smooth. If you're using freshly mashed potatoes add a little butter, to taste. Season with our mesquite seasoning (kentrollins.com) or salt and pepper, to taste.
- Stir in enough flour to form a ball that will hold together and isn't sticky. Flour your hands and form the potatoes into balls that are slightly larger than golf ball-sized. Be sure to reserve about 1/3 - 1/2 cup of mashed potatoes to use as a sealer later.
- Form a deep well or hole in the middle of the ball. Layer in about 1/2 teaspoon to 1 teaspoon each of the cheese followed by the bacon bits, green onions and sour cream. Finish by topping with more cheese.
- Bring the outside edges of the potato ball together to seal at the top. Use any leftover potatoes and add to the top, if needed to seal.
- Brush the outside of the ball with the egg and generously coat with the bread crumbs.
- Heat about 1 1/2 to 2-inches deep of fry oil in a Dutch oven or frying container. Heat to about 350 degrees F. Add the balls and fry each side until golden brown. Cool slightly on a wire rack. Serve warm.
