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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.