Irresistible Mashed Potato Bacon Bombs

This whole idea started when I had way too much leftover mashed potatoes from Thanksgiving and couldn't stand the thought of eating them plain again. My husband wanted to toss them, but I'm stubborn about not wasting food, especially if it's as good as mashed potatoes. I was watching random food clips when I saw someone whip up something similar, and figured, hey, I can pull this off with what I already have. Well, turns out wrapping mashed potatoes around cheese, rolling them in bacon, and frying them up makes these awesome little snacks that taste way better than you'd think.

Even my neighbor Dave, who doesn't usually rave about anything, tried one at our last cookout and immediately wanted more. He was convinced leftovers couldn't possibly taste this good. Now my kids' friends won’t stop asking about "those potato bomb things" whenever they come hang out.

Tasty Ingredients

• Mashed potatoes, cold - Day-old ones straight from the fridge work best since they're stiffer
• Cheese that melts easily - I like sharp cheddar in chunks, but any melt-friendly cheese is good
• Regular bacon strips - Go for classic slices instead of thick ones, so they're not undercooked
• Breadcrumbs and egg - They help hold it all together and give that crunchy outside
• Frying oil - Canola or veggie oil, just get it hot enough

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Simple Steps

Prep for Frying

First, heat your oil up to 350, so it's ready to go. That way, once you're done wrapping your balls, you're good to fry right away.

Wrapping Up with Bacon

Wrap a strip of bacon around each crumb-covered ball, stabbing a toothpick through it to keep the bacon tight. Don't stress over making it perfect—the bacon clings as it cooks.

Breadcrumb Time

Next, roll each potato-cheese ball in breadcrumbs till every bit is covered. That's your secret to crunchy outsides and helps the ball hold its shape in the hot oil.

Serving Up

When they're golden all over, lift them out, put them on some paper towels, and let them rest just for a minute. They're best if you eat them while the cheese is still flowing and the bacon still crunches.

Shaping the Goodies

Grab a ball of cold mashed potatoes, smush it in your palm, pop a cheese chunk in the center, close the potato around it, and roll gently. Make sure there’s no cheese peeking out—the mess isn’t worth it.

Time to Fry

Drop a couple at a time into the hot oil. Let them cook for five to seven minutes, rolling them around so they brown evenly. Don't crowd the pan.

Had the mishap of using warm mashed potatoes once—they totally melted apart in the oil. Now I make sure mine have spent a night in the fridge. Also learned my lesson about frying too many at one time; a couple at once really does work best.

Best Things to Eat With Them

These little bites are rich enough to be the star, but they're perfect next to ranch, sour cream, or a cheese dip for dunking. Set them out as party snacks or make them a side for any easy dinner. They’re extra nice with a cold beer since they're salty and crispy together.

Switch It Up

Try other cheeses, like smoked gouda for a fancy vibe or pepper jack if you want a bit of zing. Add in some chopped green onions or chives to the potato mix for extra taste. I’ve made these with sweet potatoes instead, and it’s surprisingly good.

Stay Fresh

Honestly, you want to eat these right after you cook them. Leftovers get soggy and bacon goes soft. What does work is making them ahead and leaving them in the fridge, then frying just before serving.

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This is now something my friends talk about long after dinner’s done. Proof that your best meals sometimes come out of random leftover experiments. Every time I fry these up, everyone thinks I’m a kitchen whiz—really, it’s just clever repurposing topped off with bacon.

Recipe FAQs

→ Can leftover mashed potatoes work for this?

Definitely! Just make sure they’re chilled straight from the fridge so they’re easier to shape.

→ Is baking an option instead of frying?

Sure, pop them in the oven at 400°F for 20-25 minutes, but they won’t be as crispy as frying.

→ What temperature should the oil be?

Keep the oil at 350°F. No thermometer? Toss in a bread piece—it should sizzle and turn golden in about a minute.

→ How do I stop them from breaking while cooking?

Make sure the potatoes are really cold, wrap the bacon tight, and secure it properly with toothpicks. Don’t crowd the pan.

→ Can these be prepped in advance?

Yep! Put them together a few hours before and chill. They’ll hold together better during frying.