Try this Mashed Potato Bacon Bombs recipe, or contribute your own.
- Carbohydrate 38.8692000328581 g
- Cholesterol 0 mg
- Fat 2.86200000241939 g
- Fiber 2.4300000020542 g
- Protein 7.20900000609413 g
- Saturated Fat 0.649620000549157 g
- Serving Size 1 1 recipe (54g)
- Sodium 468.960573250817 mg
- Sugar 36.4392000308039 g
- Trans Fat 0.54756000046288 g
- Calories 213 calories
Step-by-step
- In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.
- Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk…
- Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs.
- Fry them up in the oil (350 degrees, until they're evenly golden...
- Let the drain on some paper towel .
- Serve them with Sour Cream, and serve them warm so they explode! ~Enjoy! ??
Using freshly cooked, warm mashed potatoes instead of chilled leftovers will cause the formed spheres to disintegrate upon contact with hot oil. Cold starches hold their shape because the retrograded amylose molecules create a firmer matrix, allowing the potato shell to encapsulate the cheddar chunk before melting occurs. When forming the portions, ensure the cheese is entirely enclosed by at least a half-inch of potato to prevent premature leaks during the frying phase.
Maintaining the frying oil at precisely 350 degrees Fahrenheit ensures the exterior breadcrumbs achieve an even golden brown color without burning, while providing enough thermal transfer to melt the internal cheese. Overcrowding the pan will cause the oil temperature to plummet, resulting in a greasy, saturated crust rather than a crisp exterior. Fry these in small batches, monitoring the thermometer recovery time between drops.
Draining the fried portions on a wire rack rather than paper towels prevents steam from softening the bottom crust, preserving the crunch of the breadcrumb coating. Serve immediately while the interior dairy remains fluid. Chilled leftovers can be reheated in a 375-degree oven for ten minutes to restore crispness, though microwave reheating is discouraged due to moisture accumulation.
