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Turn basic leftover mashed potatoes into crunchy bacon-wrapped bites that vanish fast at any party. You get this awesome combo: a crispy bacon shell on the outside and cheesy, rich potatoes inside. Folks can't resist grabbing seconds—these snacks go quick.
The first time I threw these together was for a Super Bowl party I almost bailed on—no time to shop, needed something cool. Now, my brother won't let me show up to any family get-together without them, no matter the reason.
Blissful Ingredients
- Vegetable oil is your go-to for frying since it can handle high heat without burning
- Bacon slices get wrapped around the balls for a smoky touch—thin slices make the job easier
- Seasoned breadcrumbs give you shatteringly crispy outsides—panko gives extra crunch if you're into that
- Large eggs help everything stick together just right when you're breading
- All purpose flour is your first stop when breading — go with unbleached if you can
- Garlic and onion powder spread tasty flavor all through without making things soggy
- Jalapeño slices add just that zingy heat and cut the heavy flavors—pick the ones with shiny skin
- Sharp cheddar cheese brings bold flavor and that awesome stretchy cheese moment
- Chilled leftover mashed potatoes work best—they're sturdier than fresh mash and hold the shape
Step-by-Step Directions
- Let them rest and drain
- Move the hot balls to a plate with paper towels and give them a couple minutes so they don't scorch your mouth and any extra oil has time to soak up.
- Get frying
- Grab your thermometer—bring the oil up to 350°F (it matters for perfect frying!). Pop just three or four balls in at a time so the oil doesn't drop too much. Let them fry for 4 to 6 minutes, turning them so the bacon gets crisp and golden all over.
- Wrap with bacon
- Take a slice of bacon and gently stretch it as you go. Fully cover each ball and stick a toothpick in to keep it in place. Try not to leave any bits peeking out, so everything cooks evenly.
- Give ‘em a coating
- One at a time, coat each ball in flour, dip in beaten eggs (let that extra egg run off), then roll them in breadcrumbs and press so it really sticks. That’s your triple crunch shield!
- Set up your breading area
- Line up three bowls: one for flour, one for eggs, and the last for breadcrumbs. Having them in a row makes things quick and keeps the mess down.
- Shape the balls
- Use about 2 tablespoons of mix. Roll it in your hands until you get nice balls, about an inch and a half across. If it's clingy, wet your hands a little first. Even balls mean they all cook the same.
- Mix everything together
- Start out by mixing your cold mashed potatoes, shredded cheese, diced jalapeño, garlic and onion powders, salt, and pepper. Get it really even—cold potatoes are key because they'll keep their shape.
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Don’t skip the jalapeño. One time I forgot it and yeah, they were okay, but missing that bright kick stops them from really popping. Funny enough, even my grandpa (who swears he can't stand spicy stuff) gobbled up three before asking me what made them taste so awesome.
Prep Ahead Choices
If you want a head start, stop after breading the balls and stash them in the fridge on a parchment-lined sheet. Cover with plastic wrap, not too tight, and they'll be happy in there for a day. When it's time, wrap them in bacon and pick up from frying. That way you're ready for company without rushing around last minute.
Dipping Sauce Favorites
These are super good with all sorts of dips. We love dunking them in cool ranch with herbs, spicy sriracha mayo, or zippy chive-sour cream. If you feel fancy, whip up roasted garlic aioli or serve with warm cheese sauce. Trust me—hot, crispy snacks and a chill, creamy dip are unbeatable.
Oven-Baked Version
Rather skip frying? You can totally bake these. Crank the oven up to 400°F, lay the bacon-wrapped bombs on a rack over a baking pan, brush with oil, and bake about 20 minutes til everything’s crispy and heated through. They won't be exactly the same texture as fried, but they're still tasty and a little lighter.
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Common Queries
- → Can I use freshly made mashed potatoes?
Absolutely! Just make sure they're cool and firm enough to roll into solid shapes without falling apart.
- → Can I prep these potato bites in advance?
Yep! You can wrap and bread them beforehand, pop them in the fridge, and fry when you're ready to serve them piping hot.
- → What are some good sauces to serve with these bites?
Dip them in ranch, spicy ketchup, sour cream, or even try a garlicky aioli for extra flavor.
- → How do I stop the bacon from coming loose while frying?
Stick the bacon ends down with toothpicks and make sure the oil's hot enough to crisp it up quickly.
- → Are there other filling ideas besides cheddar and jalapeño?
Definitely! You could try mozzarella, pepper jack, chives, crumbled sausage, or even add a dash of hot sauce for a mix-up.