Mashed Potato Bacon Bombs

These things came about when I was dealing with a mountain of leftover mashed potatoes after hosting Thanksgiving and getting really tired of eating them the same way every day. My husband suggested I just throw them out, but I hate wasting food, especially good mashed potatoes. I was randomly scrolling through food videos when I saw someone making something similar, and I thought, I bet I could make those with what I have right now. Turns out, wrapping mashed potatoes around cheese, coating them in bacon, and frying them creates these incredible little packages that taste way better than they have any right to.

My neighbor Dave, who's pretty hard to impress when it comes to food, tried one of these at our last barbecue and immediately asked if I had more. He kept saying he couldn't believe something made with leftover mashed potatoes could taste so good. My kids' friends now specifically ask if I'm making "those potato bomb things" whenever they come over.

Ingredients

• Cold mashed potatoes - Day-old ones actually work better because they're firmer and easier to shape
• Good melting cheese - I use sharp cheddar cut into chunks, but any cheese that melts well works
• Regular bacon - Not the thick-cut stuff because it takes too long to cook through
• Egg and breadcrumbs - Helps everything stick together and creates that crispy coating
• Oil for frying - Canola or vegetable oil heated to the right temperature

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Step-by-Step Instructions

Getting the Potatoes Ready

Mix your cold mashed potatoes with a beaten egg and season with salt and pepper. The colder the potatoes, the easier this whole process becomes because warm potatoes are too soft and just fall apart when you try to shape them.

Forming the Balls

Take a scoop of potato mixture and flatten it in your hand, put a chunk of cheese in the middle, then wrap the potato around it and roll into a ball. Make sure that cheese is completely covered or it'll leak out everywhere when you fry them.

Coating Process

Roll each ball in breadcrumbs until it's completely covered. This step is what gives them that nice crunch and helps hold everything together during the frying process.

Bacon Wrapping

Wrap each breadcrumb-coated ball with a slice of bacon and stick a toothpick through to hold it in place. The bacon doesn't need to be perfect - it'll shrink and tighten up as it cooks, but make sure it's secure.

Frying Time

Heat your oil to 350 degrees and fry these one or two at a time so you don't crowd the pan. They need to cook until the bacon is crispy all over, which takes about 5 to 7 minutes. Turn them carefully so they brown evenly.

Serving

Let them drain on paper towels for just a minute, then serve them hot with sour cream for dipping. They're best when the cheese inside is still gooey and the bacon is crispy.

I learned about the cold potato thing the hard way when I tried to make these with warm leftovers and they completely fell apart in the oil. Now I always make sure they've been in the fridge overnight. Also, I used to try to fry too many at once because I was impatient, but they cook so much better when you do just a couple at a time.

What to Serve With Them

These are rich enough to be the main attraction, but they're great with sour cream, ranch dressing, or even some cheese sauce for dipping. They work perfectly as party appetizers or as a side dish for a casual dinner. Cold beer goes really well with them because of all that rich, salty flavor.

Mix It Up

Different cheeses work great - try pepper jack for heat or smoked gouda for something fancier. You could mix some chopped chives or green onions into the potato mixture for extra flavor. I've even made them with leftover sweet potatoes, which sounds weird but actually tastes really good.

Keeping Them Fresh

These really need to be eaten right away while everything is hot and crispy. They don't reheat well because the bacon gets chewy and the coating gets soggy. You can put them together ahead of time and keep them in the fridge until you're ready to fry them.

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These mashed potato bacon bombs have become one of those recipes that people remember long after they've eaten them. They're proof that sometimes the best dishes come from just trying to use up leftovers in creative ways. Every time I make them, people act like I'm some kind of genius, which is funny because they're really just leftovers wrapped in bacon and fried.

Frequently Asked Questions

→ Can I use leftover mashed potatoes?

Yes! Leftover mashed potatoes work perfectly for this recipe. Just make sure they're cold from the refrigerator so they hold their shape better.

→ Can I bake these instead of frying?

You can try baking at 400°F for about 20-25 minutes, but they won't be quite as crispy. The frying really makes the bacon crispy and gives the best texture.

→ What oil temperature should I use?

Heat the oil to 350°F. If you don't have a thermometer, test with a small piece of bread - it should sizzle and brown in about 60 seconds.

→ How do I prevent them from falling apart while frying?

Make sure the mashed potatoes are cold and firm, wrap the bacon tightly, and secure well with toothpicks. Don't overcrowd the fryer.

→ Can I make these ahead of time?

You can assemble them a few hours ahead and refrigerate until ready to fry. This actually helps them hold together better during cooking.