by Holly
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 (Love Loaded Mashed Potatoes)
Prep Time 15 minutes
Servings 8
Ingredients
- 1 ¼ pounds potatoes I used a yellow skinned potato
- 3 tablespoons buttermilk or milk
- ⅛ cup sour cream
OR
- Left over mashed potatoes or packaged mashed potatoes
OTHER
- ⅛ teaspoon garlic powder
- 1 ½ tablespoons butter
- ½ tablespoon chives or green onions, sliced
- 3 pieces bacon cooked crisp and chopped or 2 tablespoons bacon bits
- ⅓ cup cheddar cheese shredded
- 10 ¾ cubes cheddar cheese
- 1 roll of biscuit dough 10 biscuits
- salt and pepper to taste
Follow Spend with Pennies on Pinterest
Instructions
- Preheat oven to 350°F.
- Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
- Slice each potato in ½ 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.
- Wrap 1 ½ 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 parchment lined baking pan. Bake 15-20 minutes or until heated through and cheese is melted.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes you’ll love
* Cheeseburger Bombs * Mashed Potato Egg Rolls * Twice Baked Potato Casserole *
These potato bombs look wonderful. Will make it soon.
What kind of biscuits did you use for this recipe?
I used a storebought roll of biscuit dough for this recipe. Enjoy Julie!
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?❤️
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.
What an awesome idea! I love these ooey gooey potato bombs!
Thank you Kate!
Now that ‘s the comfort food mother load, what a fab sounding recipe.
Thank you Brian! Enjoy!
I see comfort food written all over this recipe. I love loaded mash potatoes. Can’t wait to try this recipe!
Enjoy Mirlene!
My kids love appetizers like these, especially on school nights when doing homework. Love your recipe.
Thank you Sandi!
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.
You’re right, you’ll be happy to have leftovers for this recipe!
Oh wow, these are an amazing idea!
Thanks Amy!
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
It’s more like a scone type dough. I haven’t tried it, but another reader suggested to use this biscuit recipe. Enjoy, Nicole!
omgoodness…i’m in biscuit taters bacon cheese heaven right now. Heading to the store to make this tonight.
Let me know how you like them Carla!
Is 10 3/4″ cheese cube a misprint… that would be huge!
10 cubes, ¾” each. :)
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???
You would need approximately 1 cup of mashed potatoes for this recipe.
wanting to make these tonight, but what would go with them? I cant see just making a meal out of these :) any suggestions?
How do you store and reheat leftovers?
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.
Is it possible to make ahead of time and bake right before serving?
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.
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!!!!
They really are delicious… but there are definitely tons of different options for filling them!!