Description
Prep time: 35 minutes Cook time: 25 minutes Total time: about 1 hour Servings: 10 to 12 potato bombs Course: Appetizer or snack Cuisine: American
Ingredients
Scale
Potato bombs:
- 2 lbs russet potatoes, peeled and cubed
- 3 tablespoons butter
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs, plus extra if needed
- 1 large egg, beaten
Cheeseburger filling:
- 1 lb ground beef
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Garlic butter glaze:
- 4 tablespoons melted butter
- 3 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Pinch of chili flakes, optional
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes until fork-tender. Drain thoroughly and mash with the butter, milk, Parmesan, garlic powder, salt, and pepper. Cool until easy to handle.
- Cook the ground beef and onion in a skillet over medium heat until browned. Drain the grease, then add garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for another minute.
- Remove from the heat and stir in the bacon. Let the filling cool slightly, then mix in the cheddar.
- Flatten a handful of potato mixture in your palm, add a spoonful of filling, and wrap and seal completely. Repeat to make 10 to 12 bombs.
- Dip each bomb in beaten egg, roll in breadcrumbs, and place on a greased or parchment-lined baking sheet.
- Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes, turning halfway through, until golden and crisp. The filling should reach 160 degrees Fahrenheit (71 degrees Celsius).
- Meanwhile, mix the melted butter, garlic, Parmesan, parsley, and optional chili flakes.
- Brush the hot bombs with garlic butter, rest for 3 to 5 minutes, and serve with ranch, burger sauce, or spicy mayo.