loaded mashed potato bombs collage
close up of Loaded Mashed Potato Bombs


These Loaded Mashed Potato Bombs are 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 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! If you like twice baked potatoes, you’ll love this recipe!

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

Items you’ll need for this recipe:

* Potato Masher * Biscuits * Parchment Paper * Baking Pan *

loaded mashed potato bombs
close up of Loaded Mashed Potato Bombs
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Loaded Mashed Potato Bombs

These Loaded Mashed Potato Bombs are a packet of comfort food in one handheld bite!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients  

  • 1 ½ cups left over or prepared mashed potatoes see notes
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • 2 teaspoons fresh chives or 1 green onion, thinly sliced
  • 3 tablespoons real bacon bits or crumbled bacon
  • 8 cubes cheddar cheese ¾-inch each
  • 16 oz canned biscuits
  • salt and pepper to taste

Instructions 

  • Preheat oven to 350°F. Grease a muffin tin.
  • Place prepared mashed potatoes in a bowl and stir in chives, bacon, and shredded cheddar cheese. Cool completely.
  • Place a biscuit on the counter and roll into a 4-inch circle.
  • Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
  • Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
  • Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan about 5 minutes.
  • Run a knife along the edges and remove the potato bombs.

Notes

This recipe works well with leftover or store bought mashed potatoes. To make from scratch, we use this mashed potato recipe.
5 from 14 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 141 | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 158mg | Potassium: 333mg | Fiber: 1g | Vitamin A: 165IU | Vitamin C: 8.2mg | Calcium: 77mg | Iron: 2.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly, I am going to try this today, because, they look sooooo delicious, but did you make a video on how to make them?❤️

    1. Hi Nancy, they are so delicious! For this recipe, we actually don’t have a video! But if you have any questions let us know.

  2. Woah! That is a lot of comfort food in one biscuit-y package. This is definitely something I would make with leftover mashed potatoes. In fact I would make sure there were leftovers so I could wrap them in biscuit dough.5 stars

  3. Hi Holly
    Would the biscuit be similar to a scone dough or more like a bun/bread mixture? I’m from Australia & we definitely don’t have anything like this in our supermarkets.
    Thanks
    Nicole

  4. omgoodness…i’m in biscuit taters bacon cheese heaven right now. Heading to the store to make this tonight.

  5. ALTHOUGH THIS RECIPE LOOKS VERY INTERESTING, BEING A NOVICE CHEF @ 71YO I HAVE A QUESTION. HOW DO I DETERMINE THE CORRECT AMOUNT OF INSTANT MASHED POTATOES? OR LEFTOVERS FOR THAT MATTER?? I SHOULD THINK THAT ONE WOULD NEED CUP OR WEIGHT MEASUREMENTS. ANY SUGGESTIONS???

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

    1. 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.

    1. 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.

  7. 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!!!!