Mashed Potato Bacon Bombs (Print Version)
# Ingredients:
01 -
2 cups cold leftover mashed potatoes
02 -
1 cup shredded sharp cheddar cheese
03 -
1 small jalapeño, finely diced (optional)
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
Salt and black pepper, to taste
07 -
1/2 cup all-purpose flour
08 -
2 large eggs, beaten
09 -
1 1/2 cups seasoned breadcrumbs
10 -
12 slices bacon
11 -
Vegetable oil, for frying
12 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
In a large mixing bowl, combine the mashed potatoes, shredded cheddar, diced jalapeño, garlic powder, onion powder, salt, and pepper. Mix until fully incorporated.
02 -
Scoop out portions of the mixture and roll into 1.5-inch balls. You should get about 12 balls.
03 -
Set up a breading station with three bowls: one for flour, one for the beaten eggs, and one for the breadcrumbs.
04 -
Roll each potato ball in flour, then dip in the beaten eggs, and coat in breadcrumbs.
05 -
Wrap each breaded ball with one slice of bacon, securing the ends with a toothpick.
06 -
Heat vegetable oil in a deep skillet or pot over medium-high heat (350°F/175°C). Fry the bacon bombs in batches, 3–4 at a time, for about 4–6 minutes or until the bacon is crispy and golden.
07 -
Remove and place on a paper towel-lined plate to drain excess oil. Sprinkle with fresh parsley if desired, and serve hot with your favorite dipping sauce.