Loaded Mashed Potato Bombs (Love Loaded Mashed Potatoes)
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How to Make Loaded Mashed Potato Bombs (Love Loaded Mashed Potatoes)
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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 *
- 1 1/4 lbs . potatoes I used a yellow skinned potato
- 3 tablespoons buttermilk or milk
- 1/8 cup sour cream
- Left over mashed potatoes or packaged mashed potatoes
- 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
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Preheat oven to 350 degrees.
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Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
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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.
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Stir in chives, bacon and shredded cheddar cheese. Let cool completely.
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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.
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Place seam side down on parchment lined baking pan. Bake 15-20 minutes or until heated through and cheese is melted.
(Nutriton 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 *
Holly
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!
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, 3/4″ 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!!
How would you of this with frozen roll dough?
I bet that would work well too! I would roll out a very thin circle and stuff it that way.
Do you use “Grands” size biscuits, or regular? Thanks! These look amazing!!
Regular sized.
Quick question? Would these be good at room temperature or cold? I’m thinking of making them for a party, so I want to make sure if we should warm them up with a microwave.
I think they would be better warmed up.
Holly is there a way to cut this potatoes receipe down as I am a widow and don’t have many potatoes left over
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. :)
Mine turned out looking just like the picture, and taste just as good as the look! Thanks for an awesome fun recipe!!!
So glad you enjoyed them!
Do you use whole biscuit or are these small
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!
Instead of bacon I used left over ham that I chopped up, delicious!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and have a great week!
Miz Helen
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)
Yum, these are right up my hubby’s alley! I will definitely have to give them a try! Thanks for sharing at our All Things Thursday blog hop, it’s great to have you!!
Fotini
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
I’m sure my husband will love these. :) Pinning to make later…
Wow, these look sooo good!! I love that it is all tucked into a biscuit, Can’t wait to try this – pinning now. Stopping by from Miz Helen’s Full Plate Thursday to visit and follow.
Terri Henkels
This looks ABSOLUTELY divine! Oh yum – I’ve got to save this one! I would love for you to share this on Create It Thursday #20…it’s live now!
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.
Holy cow. These look beyond amazing!!!! Pinning now to try soon! Can’t wait!
~Jen @ Yummy Healthy Easy
OMGosh these look so yummy! Must try, thanks for sharing!
hugz,
Suzanne
the recipe asks for biscuit dough, whats the english equivilent as we dont have biscuit dough over here?
Hey Tabby,
I tend to cook a lot of US style food here, biscuit dough is like crusty bread rolls I think or else scones! (http://whatscookingamerica.net/Bread/MomBiscuitsGravy.htm is a good picture recipe) Though when I make this I think I’ll use bread rolls! :)
You can also use vetkoek dough, from your local superette :-)
Tabby, here’s a link to one of the easiest biscuit recipes I’ve seen, and this should work as well as our refrigerated biscuit dough (although I would refrigerate the cut biscuits for at least an hour after cutting the biscuits from the dough): http://www.bettycrocker.com/recipes/gold-medal-classic-biscuits/1e6f1425-0362-4782-893e-3b2930003193
Try a croissant.
How do you seal the biscuit dough so it won’t leak?
I just pinched the edges together making sure there were no gaps.
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.
I’m sure homemade would work. Be sure to roll it out quite thin so it makes a crispy crust! :)