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Easy Crispy Potato Cheese Bombs: Your New Favorite Snack!

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Crispy Potato Cheese Bombs are bite-sized delights with a crunchy exterior and a gooey cheese center. Perfect for parties or a cozy night in, these snacks are sure to impress!

Ingredients

Scale
  • 2 pounds starchy potatoes (like Russets)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 20–25 cubes of low-moisture mozzarella cheese
  • 2–3 large eggs, beaten
  • 1/2 cup all-purpose flour for breading
  • 1 1/2 cups panko breadcrumbs
  • Neutral-flavored oil for frying (vegetable, canola, etc.)

Instructions

  1. Prepare and Mash the Potatoes: Start by peeling about 2 pounds of starchy potatoes (like Russets). Cut them into roughly 1-inch uniform pieces to ensure even cooking. Place the potato pieces in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, usually about 15-20 minutes. Drain the potatoes exceptionally well. You can even return them to the hot, empty pot for a minute or two over low heat, gently shaking, to steam off any excess moisture. Mash the potatoes thoroughly until smooth.
  2. Season the Potato Base: Transfer the hot, mashed potatoes to a large mixing bowl. Add about 1/4 cup of grated Parmesan cheese (if using), 2 tablespoons of all-purpose flour, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and season generously with salt and freshly ground black pepper. Mix everything together thoroughly until well combined. Let the mixture cool down for about 15-20 minutes.
  3. Prepare the Cheese Filling: While the potatoes cool, cut your chosen melting cheese (e.g., mozzarella) into 1/2 to 3/4-inch cubes.
  4. Form the Bombs: Lightly moisten your hands with a little water to prevent sticking. Take about 2 tablespoons of the potato mixture and flatten it into a disc in the palm of your hand. Place one cheese cube in the center of the potato disc. Carefully gather the edges of the potato mixture around the cheese, sealing it completely. Roll the mixture gently between your palms to form a smooth, round ball. Repeat with the remaining potato mixture and cheese.
  5. Set Up the Breading Station: Prepare three shallow bowls. In the first bowl, place about 1/2 cup of all-purpose flour. In the second bowl, whisk 2-3 large eggs until well combined. In the third bowl, place about 1 1/2 cups of panko breadcrumbs.
  6. Bread the Bombs: Take each potato bomb and first dredge it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, roll the bomb generously in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well and cover the entire surface. Place the breaded bombs on a baking sheet lined with parchment paper.
  7. Chill for Stability: Transfer the baking sheet with the breaded bombs to the refrigerator and chill for at least 30 minutes, or up to 2 hours.
  8. Cook the Crispy Potato Cheese Bombs: For deep frying, heat about 3-4 inches of neutral oil to 350-375°F (175-190°C). Carefully lower the chilled bombs into the hot oil, working in batches of 4-5 at a time. Fry for 3-5 minutes until they are beautifully golden brown and crispy. For baking, preheat your oven to 400°F (200°C). Arrange the chilled, breaded bombs on a baking sheet, lightly spray or brush with oil, and bake for 20-25 minutes, flipping halfway through.
  9. Serve Immediately: These bombs are best enjoyed hot and fresh, served with your favorite dipping sauces.

Nutrition

Keywords: Ensure your mashed potatoes are dry for the best texture. Chilling the bombs before cooking is crucial to prevent cheese leakage. Experiment with different cheeses for unique flavors.

Find it online: https://mamablueberry.com/easy-crispy-potato-cheese-bombs-your-new-favorite-snack/