Potato Bombs Recipes

BREAKFAST BOMBS RECIPE BY TASTY

Steps:

• In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
• In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
• Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
• Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
• Line a 4-inch (10 cm) diameter bowl with plastic wrap.
• Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
• Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
• Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
• Chill the potato balls for 20 minutes.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
• Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
• Sprinkle with parsley and serve with ketchup on the side.
• Enjoy!

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 BALLS

Steps:

• Preheat oven to 350°F. Grease a muffin tin.
• Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. Cool completely.
• Place a biscuit on the counter and roll into a 4-inch circle.
• Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
• Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
• Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
• Run a knife along the edges and remove the potato balls.

MASHED POTATO BOMBS

Steps:

• Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
• Heat oven to 375ºF. Spoon potatoes into medium bowl. Add cream cheese spread, butter, Parmesan and pepper; mash until blended.
• Whisk 1 egg until blended. Add to potato mixture along with the green onions and bacon bits; mix well.
• Cover baking sheet with parchment. Shape potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball. Place on prepared baking sheet.
• Whisk remaining egg with water; brush evenly onto potato balls.
• Bake 20 to 25 min. or until golden brown.

POTATO BOMBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium; cook and stir garlic until fragrant, about 1 minute.
• Place potatoes in a microwave-safe bowl; add 1 tablespoon olive oil and toss to coat. Heat in the microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled.
• Slice potatoes in half and scoop filling into a bowl. Set potato skins aside.
• Mash garlic, potato filling, Gouda cheese, onion powder, salt, and pepper together in a bowl. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place on a baking sheet.
• Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

CHEESY LOADED POTATO BOMBS

Steps:

• Cook bacon in a skillet over medium heat until crisp.
• Remove and allow to cool.
• Chop.
• In a bowl combine together bacon, mashed potatoes and green onions. Mix well.
• Make an assembly line. Whisk together milk and egg in one bowl.
• In another bowl combine bread crumbs, garlic and salt.
• Make the potato balls: scoop up a heaping tablespoon of the potato mixture, place a piece of cheddar in the center and press the mashed potatoes around it to enclose the cheese in the potatoes.
• Roll into a ball.
• Dip balls potatoes in egg/milk mixture, then into bread crumbs, then back into egg/milk and then back into bread crumbs to double coat.
• Repeat with remaining ingredients until 20 potato bombs are made.
• Heat 1/2 inch of oil in a pot or skillet over medium high heat.
• Once it reaches 350 degrees, carefully add potato bombs and fry until golden, about 2 minutes, turning occasionally.
• You may need to do this in batches so you don't overcrowd the pan.
• Use a slotted spoon to transfer them to a paper towel lined plate.
• Sprinkle with salt and serve immediately.

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!

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.

POTATO BOMBS

Steps:

• Using a fork, prick holes in each potato. Place the potatoes in a microwave safe dish and heat on high for 15 minutes until tender. Use oven mitts to remove cooked potatoes from microwave and set aside for 2 minutes or until cool enough to handle.
• Using a knife slice lengthwise on the top of each potato. At the same time push each end of the potato inward causing the top to break open and potato to fluff up. Repeat with remaining potatoes.
• Top each potato with Cheddar, red pepper, carrots, bacon and chives.