Crispy on the outside, gooey on the inside these Potato & Cheese Bombs are snack perfection. Made with seasoned mashed potatoes and filled with melty cheese, every bite is pure comfort. They’re quick to make, irresistibly golden-fried, and finished with a garlic butter drizzle that takes the flavor over the top.
Perfect for parties, movie nights, or when cravings hit hard, these bites are a guaranteed crowd-pleaser. Even picky eaters fall for them they’re that good. Serve with marinara, ranch, sour cream, or just eat them straight from the plate. Honestly, they rarely last long enough for dipping.
Ready to whip up a batch of crispy, cheesy joy? Let’s get cooking.
Table of Contents
Why You’ll Love These Crispy Potato Cheese Bombs
- Crispy + Creamy Combo: These bites nail the texture game golden and crispy on the outside, soft and cheesy in the middle. It’s that contrast that keeps you going back for “just one more.”
- Comfort Food Classic: Mashed potatoes and cheese are the kind of ingredients that feel like a hug in food form. Familiar, simple, and always satisfying.
- Party-Perfect Appetizer: These are made for sharing. Whether it’s a game night, potluck, or casual get-together, they disappear fast and never disappoint.
- Budget-Friendly Ingredients: No pricey cheeses or obscure ingredients — just pantry staples that come together in a totally crowd-pleasing way.
- Customizable Fillings: Mix in jalapeños for spice, herbs for brightness, or swap the cheese based on what’s in your fridge.
- Freezer-Friendly: Make them ahead and freeze. They go straight from freezer to fryer, making them perfect for quick snacks or surprise guests.
- Kid-Approved: Think mozzarella sticks crossed with mashed potatoes even picky eaters are hooked.
- Garlic Butter Upgrade: The final brush of garlic butter adds richness and depth, transforming a simple snack into something crave-worthy.
Ingredients for Crispy Potato & Cheese Bombs
These crispy potato cheese bombs are made with simple, everyday ingredients the kind you likely already have sitting in your pantry or fridge. No fancy tools, no specialty shopping just basic staples that come together to create something irresistibly good.
For the Potato Bombs:
- 2 cups mashed potatoes, cooled
Use freshly made mashed potatoes or leftovers. Just make sure they’re cold so the mixture holds together well. - 1 cup shredded cheese
Mozzarella gives that satisfying cheese pull, while cheddar adds a bold, tangy bite. You can use one or a mix of both depending on your taste. - 1 egg, lightly beaten
Helps bind the coating during the breading process. - ½ cup all-purpose flour
Used to dredge the balls before egg and breadcrumbs it helps the coating stick evenly. - 1 cup breadcrumbs (Panko preferred)
Panko breadcrumbs give the crispiest texture, but regular breadcrumbs will also work. - 1 tsp garlic powder
Adds depth and a subtle savory note. - ½ tsp paprika
Brings a warm hint of spice and gives the coating a golden tint. - Salt and black pepper, to taste
- Oil for frying
Use a neutral oil like canola, sunflower, or vegetable oil.
For the Garlic Butter Topping:
- 2 tbsp butter, melted
- 1 clove garlic, minced
- 1 tbsp chopped parsley (optional, for freshness and color)
Optional Add-ins: Try green onions, crumbled bacon, chili flakes, or herbs for extra flavor.
How to Make Crispy Potato & Cheese Bombs
Making these golden, gooey bites is easier than it looks. With just a few simple steps shape, coat, and fry you’ll have a plate of irresistible potato bombs ready to impress.
Shape the Bombs
Start by scooping about 1 tablespoon of cold mashed potatoes into your hand. Flatten it gently into a small disc. Place a cube or a pinch of shredded cheese in the center mozzarella for meltiness, cheddar for bold flavor, or both.
Carefully wrap the potato around the cheese, sealing it tightly. Roll it gently between your palms to form a smooth ball. Don’t rush this step the better it’s sealed, the less chance the cheese has to escape while frying. Repeat until all the mixture is used.
2. Coat for Crunch
Prepare a simple breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs. To the breadcrumbs, add garlic powder, paprika, salt, and black pepper for extra flavor.
Roll each ball in the flour first (to dry the surface), then in the egg (to bind), and finally coat it thoroughly in the seasoned breadcrumbs. Lightly press to help the coating stick.
3. Fry Until Golden
Heat oil in a deep skillet over medium heat. Once hot, fry the potato bombs in small batches, 2–3 minutes per side, until deep golden and crispy. Drain on paper towels.
Tips & Tricks for Perfect Crispy Potato Cheese Bombs
Getting that perfect crunch outside and melty center inside isn’t hard just follow these pro tips:
- Use cold mashed potatoes: Warm mash is too soft and sticky. Chilled potatoes hold their shape better when forming balls.
- Don’t overstuff with cheese: A small pinch or cube is enough too much and it might leak during frying.
- Chill before frying (optional but helpful): Pop the coated bombs in the fridge for 15–30 minutes before frying to help them firm up.
- Use Panko breadcrumbs for max crunch: Regular breadcrumbs work, but Panko gives a lighter, crispier texture.
- Maintain medium heat: If the oil’s too hot, the outside will burn before the inside heats up.
- Avoid overcrowding the pan: Fry in small batches so they cook evenly and stay crisp.
Substitutions & Variations for Potato Cheese Bombs
Want to tweak the recipe to fit your pantry or dietary needs? Here’s how to keep the flavor while switching things up:
- Cheese Swaps: Try pepper jack for spice, gouda for smokiness, or vegan cheese for a dairy-free version.
- Breadcrumb Alternatives: Use crushed cornflakes, gluten-free breadcrumbs, or even ground oats for a gluten-friendly coating.
- Mashed Potato Base: Leftover mashed sweet potatoes work too they’ll add a touch of sweetness.
- Add-Ins: Mix in cooked bacon bits, chopped jalapeños, green onions, or fresh herbs into the mashed potatoes for extra flavor.
- Herb Butter Finish: Replace parsley with basil, rosemary, or thyme in the garlic butter for a different aromatic note.
- Bake or Air-Fry: Skip deep frying for a lighter version still crispy, just with less oil.
H3: Can I Make These Vegan?
Yes use plant-based butter, vegan cheese, and a flax egg (1 tbsp ground flax + 3 tbsp water).
Frequently Asked Questions (FAQ)
How do I stop the cheese from leaking out?
Use chilled cheese and don’t overfill the center. Make sure the potato completely seals the cheese and double-check for cracks before coating.
Can I freeze them?
Absolutely. Freeze them after coating (before frying) on a tray until solid, then transfer to a freezer bag. Fry straight from frozen just add 1–2 extra minutes to the cook time.
What’s the best dip to serve with these?
They go great with ranch, spicy mayo, marinara, sour cream, or garlic aioli. You can also serve them plain the garlic butter adds tons of flavor.
Can I use leftover mashed potatoes?
Yes! Just make sure they aren’t too runny. If they’re soft, add a bit of flour to stiffen them before shaping.
Are they good the next day?
Best eaten fresh, but you can reheat them in an oven or air fryer to bring back the crisp.
Nutrition Information (Per Serving)
Please note these values are approximate and can vary based on exact ingredients and portion sizes.
- Serving Size: 2 potato bombs
- Calories: ~180
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Sugar: <1g
- Sodium: ~220mg
Nutritional Highlights:
- Vegetarian-friendly: These contain no meat and can easily be adapted for dairy-free diets.
- Energy-dense: Great for a satisfying snack or party food rich in carbs and fat, especially when fried.
- Customizable: Want to cut calories? Try baking or air-frying instead of deep frying.
Can I make these lower in calories?
Yes swap regular cheese for reduced-fat versions and opt for baking over frying to cut down on fat and calories.
Conclusion: Try These Crispy Potato Cheese Bombs Today
There’s something universally satisfying about food that’s crispy, cheesy, and just a little indulgent. These Crispy Potato & Cheese Bombs with Garlic Butter check all those boxes and then some. Whether you’re hosting, snacking, or simply craving comfort food, this recipe delivers joy in every bite.
They’re easy enough for weeknight cooking, yet impressive enough for a party tray. The best part? You can tweak them to fit your mood, your guests, or what’s left in your fridge.
Give them a try, and don’t be surprised if they become your new favorite go-to appetizer.
If you made these, share your twist in the comments or bookmark this for the next time you need something crispy, cheesy, and just a little bit irresistible.
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Crispy Potato & Cheese Bombs
Ingredients
Equipment
Method
- Scoop 1 tablespoon of mashed potatoes, flatten in your hand, and place cheese in the center. Seal and roll into a ball. Repeat.
- Prepare three bowls: flour, beaten egg, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Roll each potato ball in flour, then egg, then seasoned breadcrumbs. Press crumbs lightly to adhere.
- Heat oil in a deep pan over medium. Fry the bombs in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Mix melted butter with minced garlic and optional parsley. Drizzle over hot bombs before serving.
