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Loaded Mashed Potato Bombs

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Every little bit of comfort food you could ever want all rolled up in one little bundle! You can make the mashed potatoes from scratch, or use leftover or instant potatoes. If using leftover or instant and the consistency is good, you may omit the buttermilk, sour cream, and butter. Be sure to roll the biscuit dough quite thin so it will form a light crispy crust.

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Rate this recipe 4.6/5 (21 Votes)
Loaded Mashed Potato Bombs 1 Picture

Ingredients

  • 1 1/4 lbs. potatoes (yellow skinned works well)
  • 3 T buttermilk (or milk)
  • 1/8 cup sour cream
  • 1 1/2 T butter
  • OR (instead of the above)
  • Leftover mashed potatoes (or instant mashed potatoes)
  • 1/8 t garlic powder
  • 1/2 T sliced chives
  • 3 pieces of bacon, cooked crisp and crumbled
  • 1/3 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 10 cubes cheddar cheese, cut into 3/4" cubes
  • 1 can refrigerated biscuits (10 count)

Details

Adapted from spendwithpennies.com

Preparation

Step 1

Preheat over to 350 degrees.

(If using leftover or instant mashed potatoes, you will omit the next 3 steps.)

Wash potatoes and pierce with fork a few times. Bake in over for one hour or cook in microwave until soft. Allow to cool slightly.

Slice potatoes in half lengthwise, and scoop out the pulp.

Mash potatoes, buttermilk, sourcream, and butter together until smooth.

Stir in garlic powder, chives, bacon, shredded cheddar, and salt & pepper.

Allow potato mixture to cool completely.

Wrap 1 1/2 tablespoons of mashed potatoes around each cube of cheese.

Using a rolling pin, roll each biscuit until large enough to enclose the potato ball.

Place one potato ball in the center of each biscuit and, by pinching the edges together, seal each biscuit completely.

Place seam side down on pan. Bake 15 to 20 minutes until heated through and cheese is melted.

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