Cheesy Mashed Potato Bombs Stuffed 4 Ways
Potatoes taste great any which way you slice & serve them. In fact, we love all of the different ways to prepare potatoes so much that we couldn't land on just 1 to use for this dish. We've taken incredibly rich, creamy mashed potatoes, stuffed them with 4 unbeatable filling combinations, breaded them, and baked them in the oven to get the perfect amount of crispy crunch on the outside, while still keeping the smooth deliciousness of mashed potatoes on the inside. Give all 4 of these stuffed potato bombs a try and your tastebuds will be doing the mashed potato in no time!
Ingredients
- 3 lbs potatoes peeled & boiled
- 3 egg yolks
- 2/3 cup flour
- 1/2 cup grated parmesan
- 3 tbsp chopped parsley
- salt & pepper to taste
- pepperoni slices
- 2 mozzarella balls
- 1/4 zucchini zucchini sliced & roasted
- 1/2 carrot carrot chopped
- roasted red pepper chopped
- 3 tbsp pesto
- 3 tbsp pineapple chunks
- 2 slices ham chopped
- 2 slices Swiss cheese
- 4 oz spinach steamed
- 1/3 cup ricotta cheese
- 3/4 cup flour
- 3 whisked eggs for the egg wash
- 7 oz crackers crushed
- 1 tbsp ground nutmeg
- 1 tbsp pepper
- 1 tbsp paprika
Instructions
- Peel the potatoes and boil them until they become soft and tender. Drain the cooked potatoes and mash them while they're still hot. Stir in the egg yolks, flour, and grated parmesan, then season the mashed potatoes with chopped parsley, salt & pepper.
- Scoop up about a handful of the cheesy mashed potatoes, place them on a cutting board, and press down lightly. For the pepperoni & mozzarella filling, slice the mozzarella balls, then place a layer of pepperoni, a layer of mozzarella, and a final layer of pepperoni in the center of the mashed potatoes.
- Roast the slices of zucchini, carrot, and red bell pepper in a grill pan or griddle. Place 1 layer of each roasted vegetable in the center of the mashed potatoes, then top everything off with pesto.
- Place layers of sliced ham, pineapple chunks, and slices of Swiss cheese in the center of the mashed potatoes.
- Steam the spinach briefly, season it with salt & pepper, and mix it with the ricotta cheese. Spoon the spinach & ricotta filling into the center of the mashed potatoes.
- Take a slightly smaller handful of the cheesy mashed potatoes, place them on top of each of the assembled mashed potato bombs, and use your hands to mold everything back into the shape of a large potato. Transfer the stuffed mashed potato bombs to the freezer and freeze for 1 hour.
- Preheat the oven to 325°F. For the breading station, place the crackers, nutmeg, pepper, and paprika in a food processor and blend the mixture until everything is ground very finely.
- Once the potato pockets have frozen, set up the breading station with separate bowls for the flour, whisked eggs for the egg wash, and the cracker breading. Cover each mashed potato bomb in flour, dredge them in egg wash, and coat them in cracker breading.
- Place the breaded mashed potato bombs on a baking tray, transfer the baking tray to the oven, and bake them at 325°F for 15 minutes. If you'd prefer these tasty treats fried, fry them in cooking oil that's 325°F for 8–10 minutes. Serve these mashed potato bombs with sour cream dip or your favorite sauce and a fresh garden salad.
