Mashed Potato Bacon Bombs transform cold mashed potatoes into crisp, bacon-wrapped appetizers with molten cheddar centers. Breadcrumbs protect the potato exterior in hot oil, while one toothpick keeps each strip of bacon secured during frying.
The recipe makes 8–10 potato bombs, equal to 4 servings, in 35 minutes: 20 minutes of preparation and 15 minutes of cooking. Oil held at 350°F and small frying batches are the two most important controls for a golden coating and properly crisp bacon.
Mashed Potato Bacon Bomb Ingredients
Gather exactly 2 cups cold mashed potatoes, 1 egg, salt and black pepper to taste, and ½ cup dry breadcrumbs. Cut cheddar cheese into 1-inch chunks, allowing exactly 1 chunk for every bomb you form.
You also need regular bacon slices at 1 slice per bomb, canola or another frying oil, sour cream for dipping, and toothpicks for securing. Because the yield is 8–10 bombs, prepare 8–10 cheddar chunks, bacon slices, and toothpicks to match the number you shape.
If you enjoy this recipe, you may also like Cheesy Onion Rings.
How to Make Mashed Potato Bacon Bombs
- Mix 2 cups cold mashed potatoes with 1 egg, salt, and pepper.
- Scoop and flatten a portion, place one 1-inch cheddar chunk in the center, and seal the potato completely around it.
- Roll each ball in the ½ cup dry breadcrumbs until fully coated.
- Wrap each coated ball with exactly one bacon slice and secure it with one toothpick.
- Heat frying oil to 350°F.
- Fry only 1–2 bombs at a time until golden and the bacon is crisp, about 5–7 minutes, turning carefully.
- Drain on paper towels, remove every toothpick, and serve the 8–10 bombs warm with sour cream.
For storage details after serving, the USDA leftovers and food safety guidance.
Begin with Cold Mashed Potatoes
Mix in One Egg and Seasoning
Prepare Matching Filling Pieces
Shape Eight to Ten Potato Balls
Coat with Half a Cup of Breadcrumbs
Wrap One Bacon Slice around Each
Heat the Oil to 350°F
Fry Only One or Two at a Time
Drain and Remove Toothpicks
Prepare Ahead but Fry Fresh
Conclusion
Mix 2 cups cold mashed potatoes with 1 egg, salt, and pepper. Form 8–10 portions, sealing one 1-inch cheddar chunk inside each. Coat all sides using ½ cup breadcrumbs, wrap every ball with one regular bacon slice, and secure with one toothpick. At 350°F, fry only 1–2 at a time until golden and crisp, about 5–7 minutes. Drain, remove all toothpicks, and serve 4 with sour cream.
Frequently Asked Questions
- → Why must the mashed potatoes be cold?
Cold potatoes are firmer, so they shape and seal around the cheddar more reliably than warm mashed potatoes.
- → What temperature should the frying oil be?
Maintain the oil at exactly 350°F and fry only 1–2 bombs per batch.
- → How many Mashed Potato Bacon Bombs does this make?
The recipe yields 8–10 bombs, arranged as 4 servings.
- → Can the bombs be assembled ahead?
Yes. Assemble and refrigerate them before frying, but cook them fresh so the breadcrumbs and bacon stay crisp.