Are you ready to experience the ultimate fusion of creamy, cheesy, and crispy textures? Imagine biting into a golden, crunchy exterior only to be met with fluffy mashed potatoes and a gooey, melted cheese center, all glistening with savory garlic butter. It’s not a dream—it’s the perfect snack.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prepare the Potatoes
Step 2: Mix the Cheesy Filling
Step 3: Shape the Potato Bombs
Step 4: Coat for Crunch (Optional but Recommended)
Step 5: Prepare the Garlic Butter
Step 6: Brush and Bake
Step 7: Serve and Enjoy!

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use leftover mashed potatoes?
Q2: What’s the best cheese to use?
Q3: Can I deep fry these instead of baking?
Q4: Do I have to peel the potatoes?

Crispy Potato & Cheese Bombs (with Garlic Butter)

Description
Ingredients

For the Potato Bombs:
For the Garlic Butter:

Instructions
Notes
Nutrition
Did you make this recipe?

These Crispy Potato & Cheese Bombs are a crowd-pleasing appetizer or side dish that turns humble potatoes into bite-sized explosions of flavor. Whether you’re hosting a game day party, looking for a fun side dish for dinner, or just craving something indulgent, these cheese stuffed potato balls are the answer. They’re surprisingly easy to make and are guaranteed to disappear fast!

Ingredients

This recipe transforms simple pantry staples into a gourmet treat. The combination of cheddar and Parmesan ensures maximum cheesy flavor.

Ingredient	Amount/Quantity	Notes
For the Potato Bombs:
Large Potatoes	2	Peeled and diced; Russets work best for fluffiness
Shredded Cheddar Cheese	1 cup	Sharp cheddar adds a great punch
Grated Parmesan Cheese	¼ cup	Adds a salty, savory depth
Fresh Parsley, chopped	¼ cup	Plus extra for garnish
Salt and Pepper	To taste
Paprika or Chili Flakes	A pinch	Optional, for a subtle kick
Breadcrumbs (Optional)	½ cup	Panko or crushed cornflakes for extra crunch
For the Garlic Butter:
Unsalted Butter	4 tablespoons
Garlic Cloves, minced	2	Fresh garlic is best for flavor

Timing

While there are a few steps involved, the active time is minimal, and the result is well worth the effort.

Preparation Time: 20 minutes
Cooking Time: 35 minutes (boiling + baking)
Cooling Time: 10 minutes
Total Time: Approximately 1 hour 5 minutes

Step-by-Step Instructions

Follow these steps to create perfectly crispy, cheesy potato bombs that hold their shape and deliver big flavor.

Step 1: Prepare the Potatoes

Start by peeling and dicing the potatoes into small, uniform cubes. Place them in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes, or until they are fork-tender. Drain the potatoes thoroughly. Return them to the pot or a large bowl and mash until smooth.

Actionable Tip: It is crucial not to add milk or butter at this stage. You need a firm, dry mash so the balls hold their shape during baking. If the mash is too wet, the bombs will flatten.

Step 2: Mix the Cheesy Filling

While the mashed potatoes are still warm (but not piping hot), stir in the shredded cheddar cheese, grated Parmesan cheese, and chopped parsley. Season generously with salt, pepper, and the optional paprika or chili flakes. Mix until well combined. Let the mixture cool for about 10 minutes until it’s safe and easy to handle.

Step 3: Shape the Potato Bombs

Using clean hands or a small ice cream scoop, take portions of the potato mixture and roll them into bite-sized balls, roughly the size of a golf ball.

Actionable Tip: For an extra gooey center, press a small cube of block cheese (like mozzarella or cheddar) into the middle of each ball and seal the potato mixture around it.

Step 4: Coat for Crunch (Optional but Recommended)

For the ultimate crispy exterior, roll each potato ball in breadcrumbs or crushed cornflakes. This step is optional but highly recommended for that satisfying crunch. Place the formed bombs on a baking sheet lined with parchment paper or lightly greased, spacing them slightly apart.

Step 5: Prepare the Garlic Butter

In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1–2 minutes, stirring constantly, just until the garlic is fragrant and sizzling. Be careful not to let it brown or burn. Remove from heat.

Step 6: Brush and Bake

Preheat your oven to 400°F (200°C). Using a pastry brush, generously coat each potato bomb with the garlic butter mixture. Bake for 20–25 minutes, or until the bombs are golden brown and crispy on the outside.

Actionable Tip: For even browning, you can brush them with a little more garlic butter halfway through the baking time.

Step 7: Serve and Enjoy!

Remove the Crispy Potato & Cheese Bombs from the oven. Let them cool for a minute or two, then serve hot. They are delicious on their own but even better with dipping sauces like ranch, marinara, or spicy ketchup.

Nutritional Information

Nutritional information is an estimate per serving (assuming the recipe makes about 12 bombs).

Calories: Approx. 150-180 kcal per bomb
Protein: 4-5 g
Carbohydrates: 15-18 g
Fat: 8-10 g
Saturated Fat: 5-6 g
Sodium: 200-300 mg

Healthier Alternatives

This indulgent snack can be lightened up with a few tweaks:

Air Fryer Method: Instead of baking, air fry the bombs at 375°F (190°C) for 10-12 minutes. This uses less added fat while still achieving a super crispy texture.
Reduced Fat: Use reduced-fat cheddar cheese and half the amount of butter for brushing (or use olive oil spray with garlic powder).
Veggie Boost: Mix in some finely chopped steamed broccoli or spinach into the potato mixture for added nutrients and color.
Cauliflower Swap: Substitute half of the potatoes with steamed cauliflower mash for a lower-carb version.

Serving Suggestions

These versatility of these potato bombs makes them perfect for any occasion.

Game Day Platter: Serve alongside buffalo wings, sliders, and veggie sticks for the ultimate football snack spread.
Elegant Appetizer: Stick a toothpick in each one and serve with a side of warm marinara sauce or garlic aioli for a cocktail party.
Side Dish: They make a fun and interactive alternative to traditional mashed potatoes alongside roast chicken or steak.

Common Mistakes to Avoid

For the best results, watch out for these common pitfalls:

Wet Potatoes: If you don’t drain the potatoes well or add milk/butter to the mash, the mixture will be too soft. Solution: Drain very thoroughly and mash dry.
Burning Garlic: Garlic turns bitter quickly. Solution: Cook the garlic butter gently over medium heat and remove it as soon as it smells fragrant.
Bombs Falling Apart: If the balls lose their shape in the oven, the mixture was likely too warm or wet. Solution: Chill the shaped balls in the fridge for 20 minutes before baking to help them firm up.
Bland Flavor: Potatoes need salt! Solution: Season the boiling water heavily and taste the potato mixture before forming the balls to ensure it’s flavorful.

Storing Tips

These are best eaten fresh, but leftovers can be saved.

Refrigerate: Store cooled potato bombs in an airtight container in the refrigerator for up to 3 days.
Reheat: To revive the crispiness, reheat them in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for 3-5 minutes. Microwaving will make them soggy.
Freeze: Freeze uncooked shaped balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.

Conclusion

These Crispy Potato & Cheese Bombs are the ultimate comfort food hack. They take simple, inexpensive ingredients and transform them into a golden, garlic-buttery, cheese-filled delight that everyone will love. Whether you make them for a party or just a Tuesday night treat, they are sure to become a new favorite recipe in your home. Get ready for the cheese pull!

Ready to make these explosive flavor bombs? Give this recipe a try and let us know what dipping sauce you paired them with in the comments below! We love hearing your creative ideas. Don’t forget to rate the recipe and subscribe for more delicious and easy snack ideas!

FAQs

Q1: Can I use leftover mashed potatoes?

Yes, but only if they aren’t too wet. Leftover mashed potatoes often contain milk and butter, which might make the mixture too soft to hold its shape. If using leftovers, try mixing in a little flour or extra breadcrumbs to stiffen the mixture up before shaping.

Q2: What’s the best cheese to use?

Cheddar is classic for its melting ability and sharp flavor. However, mozzarella gives the best “cheese pull,” while pepper jack adds a nice kick. Feel free to experiment with a blend!

Q3: Can I deep fry these instead of baking?

Absolutely. For an extra indulgent treat, you can deep fry the breaded potato bombs in 350°F oil for 3-4 minutes until golden brown. This method yields the crispiest result.

Q4: Do I have to peel the potatoes?

It’s recommended for a smoother, creamier interior texture, but if you prefer a more rustic style, you can leave the skins on (just scrub them well!).