Crispy Potato Cheese Bombs

Irresistibly Crispy. Melty in the Middle. Packed with Garlic Butter.

Looking for the ultimate appetizer or snack that’s guaranteed to steal the show? These Crispy Potato & Cheese Bombs with Garlic Butter are it. Imagine creamy mashed potatoes wrapped around melty cheese, rolled in crunchy breadcrumbs, and fried (or baked) until golden brown — then brushed with sizzling garlic butter. They’re crunchy, gooey, buttery, and addictive.

Whether you’re hosting a party, making game-day snacks, or simply craving comfort food, these cheesy potato bombs will have everyone reaching for more.

 Recipe Overview

• Recipe Name: Crispy Potato & Cheese Bombs with Garlic Butter

• Prep Time: 30 minutes

• Chill Time (optional): 20 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour 5 minutes

• Yield: 16–20 potato bombs

• Difficulty: Moderate

• Best For: Appetizers, party food, snacks

• Dietary Info: Vegetarian, Nut-Free

 Ingredients

For the Potato Bombs:

• 2 cups mashed potatoes (about 3 medium potatoes, peeled and boiled)

• ¾ cup shredded cheddar or mozzarella cheese

• 1 egg

• 2 tbsp cornstarch (or all-purpose flour)

• Salt and pepper to taste

• ½ tsp garlic powder

• ¼ tsp smoked paprika (optional)

• ½ cup finely chopped green onions or chives (optional)

For the Cheese Filling:

• 16–20 small cubes of mozzarella or cheddar (½-inch each)

For Breading:

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 ½ cups breadcrumbs (panko for extra crunch)

• ½ tsp Italian seasoning (optional)

For Garlic Butter:

• 3 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• Pinch of salt

Instructions

 Step 1: Make the Potato Mixture

1. In a large bowl, combine:

   • Mashed potatoes

   • Shredded cheese

   • Egg

   • Cornstarch

   • Salt, pepper, garlic powder, paprika

   • (Optional) Green onions or chives

2. Mix until smooth and thick enough to handle — not sticky.

Tip: If your mash is too soft, add extra flour or cornstarch 1 tbsp at a time.

 Step 2: Shape & Fill

1. Scoop about 1 ½ tablespoons of the potato mixture.

2. Flatten it slightly in your hand, place a cheese cube in the center, and gently roll into a ball, sealing the cheese inside.

3. Repeat with the rest of the mixture.

You should get around 16–20 balls.

4. Chill for 20 minutes in the fridge (optional but helps them hold shape).

 Step 3: Bread the Bombs

1. Set up a breading station:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Breadcrumbs + Italian seasoning

2. Roll each ball in flour, dip into egg, and coat in breadcrumbs.

3. Place on a tray while you finish the rest.

 Step 4: Cook

Option 1: Deep Fry

• Heat oil to 350°F (175°C) in a deep fryer or heavy pan.

• Fry 4–5 at a time for 2–3 minutes, or until golden and crispy.

• Drain on paper towels.

Option 2: Air Fry

• Preheat to 400°F (200°C).

• Lightly spray balls with oil.

• Air fry for 10–12 minutes, shaking halfway, until crisp and golden.

Option 3: Bake

• Preheat oven to 425°F (220°C).

• Line a baking tray with parchment and lightly oil or spray.

• Bake for 20–25 minutes, turning once, until golden and crisp.

 Step 5: Garlic Butter Finish

1. While the bombs cook, melt butter in a small saucepan over low heat.

2. Add minced garlic and cook for 1 minute until fragrant.

3. Stir in parsley and a pinch of salt.

4. Brush over hot potato bombs right before serving.

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze uncooked or cooked bombs for up to 1 month.

• Reheat: Reheat in air fryer or oven at 375°F (190°C) for 8–10 minutes.

 Nutrition (Per Potato Bomb – Approx.)

Varies depending on cheese and cooking method.