I’m so excited to share these Crispy Loaded Potato Bombs with you because they take everything you love about loaded baked potatoes and turn it into a fun, handheld bite. Each one is creamy and cheesy on the inside, with crispy bacon and a golden crunchy coating on the outside. They are rich, savory, and perfect for sharing. Whether you serve them as an appetizer or a side dish, they always disappear fast.
Level: Easy
Total Time: about 50 minutes
Prep Time: about 25 minutes
Cook Time: about 25 minutes
Yield: about 10 to 12 potato bombs
Course: Appetizer
Cuisine: American
I still remember the first time I made these at home and watched everyone grab one after another. There is just something so fun about turning a classic loaded baked potato into a crispy little ball you can hold in your hand.
These potato bombs are soft and fluffy inside, filled with melted cheddar and crispy bacon. The outside is coated in flour, egg, and breadcrumbs, then fried until golden brown. They are great for parties, game nights, or even as a special side dish with dinner.
How to Make Crispy Loaded Potato Bombs
These little bites are packed with classic loaded potato flavor and finished with a crispy coating that makes them extra special. Here is how it all comes together:
• Russet potatoes boiled until soft and easy to mash
• Creamy mix-ins like sour cream, butter, and simple seasonings
• Cheddar cheese cubes and crispy bacon tucked inside
• A light flour, egg, and breadcrumb coating for crunch
• Quick frying in hot oil until golden and crisp
• A creamy sour cream and green onion dipping sauce
It is a simple step by step process that gives you a crispy outside and a gooey, cheesy center every time.
Ingredients
• 3 large russet potatoes, peeled and cut into thirds
• 1 tablespoon sour cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried parsley
• 12 small cubes cheddar cheese
• 3 slices bacon, cooked and crumbled
For Frying:
• 3 to 4 cups vegetable oil
• 2 large eggs
• 1/2 cup flour of choice
• 1 cup breadcrumbs
• 1 tablespoon seasoning of choice
For the Sour Cream Sauce:
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped green onion
• 1 tablespoon lemon juice
• 1 tablespoon seasoning of choice
Directions
- Boil the Potatoes:
- Peel the potatoes and cut them into thirds so they cook faster and more evenly.
- Place them in a pot of water and boil for about 15 to 20 minutes, until they are fork tender.
- Mash and Season:
- Drain the potatoes well and place them in a large bowl.
- Mash until smooth, then mix in sour cream, butter, salt, pepper, and dried parsley.
- Prepare the Filling:
- Cook the bacon until crispy, then crumble it into small pieces.
- Cut the cheddar cheese into small cubes if not already prepared.
- Shape and Stuff the Potato Balls:
- Scoop out a portion of mashed potatoes and roll it into a ball about the size of a golf ball.
- Press your thumb into the center to make a small pocket.
- Add a cube of cheese and a bit of bacon, then seal and roll back into a smooth ball.
- Repeat until all the mixture is used, making about 10 to 12 balls.
- Set Up the Breading Station:
- Place the flour in one bowl.
- Beat the eggs in a second bowl.
- Mix breadcrumbs with seasoning in a third bowl.
- Coat the Potato Bombs:
- Roll each ball lightly in flour.
- Dip into the egg wash so it is fully coated.
- Roll in breadcrumbs, pressing gently so they stick well.
- Fry Until Golden:
- Heat vegetable oil in a deep pan over medium to medium high heat.
- Fry each ball for about 2 minutes, turning gently, until golden brown.
- Do not let the oil get too hot, or the outside will brown before the cheese melts.
- Remove and place on a paper towel lined plate.
- Make the Sour Cream Sauce:
- In a small bowl, mix sour cream, mayonnaise, chopped green onion, lemon juice, and seasoning.
- Stir until smooth and creamy.
- Serve:
- Serve the potato bombs warm with the dipping sauce on the side.
Process Details
• Boiling the Potatoes: Cutting the potatoes into thirds helps them cook evenly so you do not end up with hard centers.
• Mashing Well: Smooth mashed potatoes make it easier to shape the balls and keep them from cracking.
• Sealing the Filling: Make sure the cheese and bacon are fully covered so they do not leak out while frying.
• Layered Coating: The flour helps the egg stick, and the egg helps the breadcrumbs stick. This gives you that crispy shell.
• Frying Temperature: Medium to medium high heat is best. If the oil is too hot, the outside browns too fast. If it is too cool, the balls absorb too much oil.
Tips for Success
• Use russet potatoes because they mash up fluffy and smooth.
• Let the mashed potatoes cool slightly before shaping so they are easier to handle.
• Make sure your bacon is crispy so it adds texture inside.
• Press the breadcrumbs gently onto each ball so the coating stays in place.
• Fry a small test piece first to check your oil temperature.
• You can swap cheddar for mozzarella or pepper jack if you want a different flavor.
Serving Ideas
• Party Platter: Arrange them on a big tray with the sour cream sauce in the center.
• Game Night Snack: Serve with extra dipping sauces like ranch or spicy mayo.
• Side Dish: Pair with grilled chicken, steak, or roasted vegetables.
• Loaded Style: Top with extra green onions and a small sprinkle of shredded cheese.
Storage & Freezing
• Refrigerator: Let them cool completely, then store in an airtight container for up to 3 to 4 days.
• Reheating: Warm in the oven at 350 degrees Fahrenheit for about 8 to 10 minutes to help bring back the crispiness.
• Freezing: You can freeze the uncooked breaded balls on a tray, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding an extra minute or two.
• Texture Note: The coating may soften slightly in the fridge, but reheating in the oven helps crisp it back up.
Nutrition Info (Approximate per Serving)
• Calories: ~320
• Protein: ~8g
• Carbohydrates: ~22g
• Fat: ~24g
• Fiber: ~2g
• Sodium: ~450mg
• Sugar: ~2g
These Crispy Loaded Potato Bombs are everything you love about loaded potatoes, wrapped up in a crunchy, golden shell. They are creamy, cheesy, salty, and just a little bit indulgent in the best way.
I hope you have fun making these and sharing them with the people you love. Once you try them warm and fresh with that creamy sauce, I think they will become a favorite in your kitchen too.
