Loaded Mashed Potato Bombs… The Ultimate Comfort Food! (Love Loaded Mashed Potatoes)

Little cheesy melty bundles of loaded mashed potatoes!

Loaded Mashed Potato Bombs!  Yup, bundles of Loaded Mashed Potatoes filled with cheese!

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These were literally one of the best things I’ve ever made… and I make a lot of things!  It was like every little bit of comfort food you could ever want all rolled up in one little bundle!   Truly, who doesn’t LOVE loaded mashed potatoes?  Since the biscuits are rolled out, they create a light crispy crust to hold the cheese, mashed potatoes, bacon..  mmmmmm!!  I literally cannot wait to make these again!

If you happen to have leftover mashed potatoes, you can definitely use those and just add in the bacon, cheese and chives…. or you could even use packaged potatoes if you’re really in a rush!

Be warned, once you make these once, you will have to make them again!

Little cheesy melty bundles of loaded mashed potatoes!

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Loaded Mashed Potato Bombs

Rating: 51

Loaded Mashed Potato Bombs

Ingredients

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  • 1 1/4 lbs. potatoes (I used a yellow skinned potato)
  • 3 tablespoons buttermilk (or milk)
  • 1/8 cup sour cream
  • OR
  • Left over mashed potatoes (or packaged mashed potatoes)
  • Other
  • 1/8 teaspoon garlic powder
  • 1 1/2 tablespoons butter
  • 1/2 tablespoon sliced chives (or green onions)
  • 3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits
  • 1/3 cup shredded cheddar cheese
  • 10 3/4" cubes of cheddar cheese
  • 1 roll of biscuit dough (10 biscuits)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Mashed Potatoes
  3. Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in 1/2 length wise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely.
  4. Assembly
  5. Wrap 1 1/2 tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit completely to hold the cheese in.
  6. Place seam side down on a pan. Bake 15-20 minutes or until heated through and cheese is melted.
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Loaded Mashed Potato Bombs

Ingredients:

1 1/4 lbs. potatoes (I used a yellow skinned potato)
3 tablespoons buttermilk (or milk)
1/8 cup sour cream
or
Left over mashed potatoes (or packaged mashed potatoes)
Other
1/8 teaspoon garlic powder
1 1/2 tablespoons butter
1/2 tablespoon sliced chives (or green onions)
3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits
1/3 cup shredded cheddar cheese
10 3/4″ cubes of cheddar cheese
1 roll of biscuit dough (10 biscuits)
salt and pepper to taste

Directions

Preheat oven to 350 degrees.
Mashed Potatoes
Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in 1/2 length wise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely.
Assembly
Wrap 1 1/2 tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit completely to hold the cheese in.
Place seam side down on a pan. Bake 15-20 minutes or until heated through and cheese is melted.


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Comments

  1. Glitterwart says

    Can I use homemade biscuit dough, or does it have to be store bought ?
    Upon moving to Sweden, I have noticed and realized they do not have the same food convenience as America.

  2. says

    Oh my goodness Holly these look so amazing! Mashed potatoes, bacon, cheese and biscuit? Where can you go wrong with this combination! The buns look like they are oozing with yummy goodness. Pinning and will definitely try this! Thanks for sharing.

  3. says

    Hi Holly,
    Loaded indeed, oh my I can’t wait to have one or more of these little treasures. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

    • says

      I use a whole biscuit… they are a fair size (about 3/4 cup in size). I haven’t tried small ones but that would be great as an appie or party food!

  4. nicole says

    Mine turned out looking just like the picture, and taste just as good as the look! Thanks for an awesome fun recipe!!!

  5. rosemary says

    Holly is there a way to cut this potatoes receipe down as I am a widow and don’t have many potatoes left over

    • says

      You could definitely half all of the ingredients. This would leave you with some leftover biscuits which you could just bake up and enjoy for breakfast. :)

  6. says

    I make these with scrambled eggs, cheese, and bacon. Mashed potatoes? No thank you – unless you made it into a sweet potatoe pie donut. See what happens when I see things I don’t like? Right off the top of my head I start coming up with all these other recipes!!!!

    • says

      I haven’t tried making them ahead of time. The filling can definitely be made ahead of time. If you did want to make them ahead I would think a couple of hours ahead would be fine as long as they are covered with plastic wrap and refrigerated. If it is going to be longer than that, I would suggest baking them completely and then reheating them in the oven before serving.

    • says

      I have not stored or reheated leftovers of these. I would refrigerate leftovers in a sealed container for up to 2 days.

      To reheat, if you would like a crispy shell, I would recommend baking at 350 degrees for about 15 minutes (you might want to keep an eye on them since I haven’t tried it) or reheating them in the microwave for about 1 minute each.

  7. Shelley says

    wanting to make these tonight, but what would go with them? I cant see just making a meal out of these :) any suggestions?

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