Loaded Mashed Potato Bombs Recipes

LOADED MASHED POTATO BOMBS RECIPE

Steps:

• First cook your mashed potatoes and let cool down.
• Once cooled, mix your mashed potatoes with 1 cup bacon and 1 cup shredded cheddar. Now shape your mixture into 1 inch balls.
• Roll your 1 inch balls into a slightly beaten egg mixture and then add to bread crumbs. Coat on all sides.
• Place your finished ball on parchment paper (laid on cookie sheet) and toss in freezer for approximately 10-15 minutes to set.
• Now using your skillet or fryer, heat 1 inch of oil to 375 degrees. If you are working with a skillet over the stove, medium-high heat works best.
• Add a few of your balls to the fryer at a time for approximately 3 minutes, turning until a nice crispy brown. Remove carefully and lay on a napkin or paper plate to soak up grease.
• Serve immediately with our Sour Cream and Garlic Butter Dipping sauce

LOADED MASHED POTATO BOMBS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
• In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
• Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

LOADED MASHED POTATO BOMBS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. Firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
• In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
• Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

LOADED MASHED POTATO BOMBS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Wash the potatoes, then poke with a fork a few times.
• Bake the potatoes in the oven 1 hour or microwave until soft. Allow to cool slightly.
• Slice each potato in ½-inch lengthwise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt, and pepper until smooth.
• Stir in the chives, bacon and shredded cheddar cheese. Let cool completely.
• Wrap 1½ tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit.
• Place seam side down on the parchment-lined baking pan.
• Bake 15 to 20 minutes or until heated through and cheese is melted.
• Serve warm, and enjoy!