Loaded Mashed Potato Bombs (Love Loaded Mashed Potatoes)

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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

loaded mashed potato bombs
5 from 12 votes
Review Recipe

Loaded Mashed Potato Bombs

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

Ingredients

  • 1 ¼ pounds potatoes I used a yellow skinned potato
  • 3 tablespoons buttermilk or milk
  • cup sour cream
OR
  • Left over mashed potatoes or packaged mashed potatoes
OTHER
  • 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
  • cup cheddar cheese shredded
  • 10 ¾ cubes cheddar cheese
  • 1 roll of biscuit dough 10 biscuits
  • salt and pepper to taste

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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

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.)

Keyword mashed potatoes
Course Side Dish
Cuisine American

 Here are a few more recipes you’ll love

* Cheeseburger Bombs * Mashed Potato Egg Rolls * Twice Baked Potato Casserole *

About the author

Holly

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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!

More Posts by Holly

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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!!!!