Best Loaded Mashed Potato Bombs W Leftover Mashed Potatoes Recipes

LOADED MASHED POTATO BOMBS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
• In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
• Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

LOADED MASHED POTATO BALLS

Steps:

• Preheat oven to 350°F. Grease a muffin tin.
• Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. 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.
• Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
• Run a knife along the edges and remove the potato balls.

CHEESY LOADED POTATO BOMBS

Steps:

• Cook bacon in a skillet over medium heat until crisp.
• Remove and allow to cool.
• Chop.
• In a bowl combine together bacon, mashed potatoes and green onions. Mix well.
• Make an assembly line. Whisk together milk and egg in one bowl.
• In another bowl combine bread crumbs, garlic and salt.
• Make the potato balls: scoop up a heaping tablespoon of the potato mixture, place a piece of cheddar in the center and press the mashed potatoes around it to enclose the cheese in the potatoes.
• Roll into a ball.
• Dip balls potatoes in egg/milk mixture, then into bread crumbs, then back into egg/milk and then back into bread crumbs to double coat.
• Repeat with remaining ingredients until 20 potato bombs are made.
• Heat 1/2 inch of oil in a pot or skillet over medium high heat.
• Once it reaches 350 degrees, carefully add potato bombs and fry until golden, about 2 minutes, turning occasionally.
• You may need to do this in batches so you don't overcrowd the pan.
• Use a slotted spoon to transfer them to a paper towel lined plate.
• Sprinkle with salt and serve immediately.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.