Potato bombs stuffed with cheese are an indulgent and delightful treat that combines the comforting textures of mashed potatoes with the creamy allure of melted cheese. These bite-sized delights begin with peeled and boiled potatoes, gently cooked in salted water until they reach the perfect balance of tenderness and firmness. Once drained and slightly cooled, the potatoes are mashed to a smooth consistency and seasoned with just the right amount of salt and black pepper to enhance their natural flavors.
The magic happens when you take a small disk of this seasoned mash and place a medley of shredded cheddar cheese, gooey mozzarella, crumbled bacon, and aromatic chopped chives at its heart. Encasing this luscious filling requires skillful hands as the mashed potatoes are folded and shaped into a ball, ensuring every bit of the cheesy, savory mixture is fully enclosed.
This process is repeated, yielding a batch of these tantalizing spheres ready for their crispy exterior. Each ball is meticulously rolled in all-purpose flour, then dipped into beaten eggs, providing the necessary adhesive for the final coating of crunchy breadcrumbs.
The final transformation occurs in a deep frying pan, where the potato bombs, now cloaked in their breadcrumb armor, sizzle to a golden-brown perfection in hot oil. This step imbues them with a crunchy outer layer that beautifully contrasts with their soft, cheesy core.
Served hot and potentially garnished with extra chopped chives, these potato bombs offer a symphony of textures and flavors in every bite. A perfect appetizer or snack, they are sure to be a hit at any gathering, showcasing the timeless appeal of potatoes and cheese in a contemporary, irresistible form.
Ingredients
4 large potatoes
1 cup of shredded cheddar cheese
1 cup of shredded mozzarella cheese
8 slices of cooked bacon, crumbled
2 tbsp of chopped chives
Salt, to taste
Black pepper, to taste
1 cup of all-purpose flour
2 eggs, beaten
1 cup of breadcrumbs
Oil, for frying
Directions
1. Peel and wash the potatoes. Boil them in salted water until they are tender but still firm.
2. Drain the potatoes and let them cool slightly. Mash them in a large bowl until smooth.
3. Add salt and black pepper to taste, mixing well.
4. Take a small handful of mashed potatoes and flatten it in your hand to form a small disk.
5. Place a pinch of shredded cheddar cheese, mozzarella cheese, crumbled bacon, and chopped chives in the center of the disk.
6. Fold the edges of the potato disk around the filling and shape it into a ball, making sure the filling is fully enclosed.
7. Repeat the process with the remaining mashed potatoes and filling.
8. Roll each potato ball in all-purpose flour, coating it entirely.
9. Dip each floured potato ball into the beaten eggs, ensuring it is fully covered.
10. Roll the egg-coated potato ball in breadcrumbs until completely covered.
11. Heat oil in a deep frying pan over medium heat.
12. Fry the potato bombs in batches until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
13. Remove the potato bombs from the oil and drain on paper towels.
14. Serve the potato bombs hot, garnished with additional chopped chives if desired.