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Stuffed Potato Bombs

Stuffed Potato Bombs

Stuffed Potato Bombs are crispy, cheesy bites with a tender potato shell and gooey, flavorful fillings. Easy to make with simple ingredients, these snacks are perfect as appetizers or comfort food. Customize with various fillings and cook by baking or frying for a crunchy, indulgent treat.

  • Total Time: 50 minutes
  • Yield: 12-14 potato bombs 1x

Ingredients

Scale

Main Ingredients

  • 4 large Russet Potatoes (peeled)
  • 1 cup Shredded Cheese (cheddar or mozzarella)
  • 1/2 cup Cooked Bacon or Ham (chopped)
  • 2 Green Onions (chopped)
  • 2 tablespoons Butter
  • 1/4 cup All-Purpose Flour (or gluten-free flour substitute)
  • Salt, to taste
  • Black Pepper, to taste
  • Optional Spices: 1/2 teaspoon Paprika, 1/2 teaspoon Garlic Powder, pinch of Chili Flakes

Instructions

  1. Prepare the Potatoes: Boil peeled russet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash thoroughly with butter, salt, and pepper while still warm to form a smooth and pliable base.
  2. Mix the Dough: Gradually add all-purpose flour to the mashed potatoes, mixing until you get a soft but firm dough that can be shaped by hand without sticking or falling apart.
  3. Prepare the Filling: In a bowl, combine shredded cheese, cooked bacon (or preferred protein), and chopped green onions. Mix well for a flavorful and gooey filling.
  4. Shape Your Potato Bombs: Take a small handful of potato dough and flatten it into a disk. Add about a tablespoon of filling in the center, then carefully fold and pinch the dough around it to form a sealed ball. Repeat until all dough and filling are used.
  5. Cook Until Golden and Crispy: Place the shaped bombs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes, turning once halfway through for even color. Alternatively, deep fry in oil for 3-4 minutes until golden and crispy. Let cool slightly before serving.

Notes

  • Use starchy potatoes like russet for fluffier mash that binds well.
  • Avoid overfilling to prevent bombs from bursting during cooking.
  • Seal edges tightly by pinching to prevent leakage and maintain shape.
  • Chill assembled bombs for 10 minutes before baking to reduce cracking.
  • Combine mozzarella and cheddar for a stretchy melt with sharp flavor.
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 bombs
  • Calories: 250 kcal
  • Sugar: 1 g
  • Sodium: 400 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 35 mg

Keywords: stuffed potato bombs, cheesy snacks, crispy potato bites, appetizer, comfort food, party snacks, gluten-free potato bombs