Potato Bombs Recipes

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POTATO BOMBS



Potato Bombs image

Provided by Sandra Lee

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 6

4 russet potatoes
1/4 cup shredded Cheddar
1/4 cup chopped roasted red peppers
1/4 cup chopped canned carrots
1/4 cup crumbled bacon
1/4 cup chopped chives

Steps:

  • Using a fork, prick holes in each potato. Place the potatoes in a microwave safe dish and heat on high for 15 minutes until tender. Use oven mitts to remove cooked potatoes from microwave and set aside for 2 minutes or until cool enough to handle.
  • Using a knife slice lengthwise on the top of each potato. At the same time push each end of the potato inward causing the top to break open and potato to fluff up. Repeat with remaining potatoes.
  • Top each potato with Cheddar, red pepper, carrots, bacon and chives.

POTATO BOMBS



Potato Bombs image

These flavor bombs are stuffed with smoked cheese and wrapped in bacon. Make them for your next party! This recipe was part of a contest for Potatoes USA developed and cooked by Carrie C., Liz Dalton 'Lizzie', and CountryGirlGourmet.

Provided by Potato Goodness

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 42m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil, divided
3 cloves garlic, minced
24 baby red potatoes
1 cup shredded smoked Gouda cheese
¼ teaspoon onion powder
salt and ground black pepper to taste
½ pound bacon, cut into thirds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 1 tablespoon olive oil in a skillet over medium; cook and stir garlic until fragrant, about 1 minute.
  • Place potatoes in a microwave-safe bowl; add 1 tablespoon olive oil and toss to coat. Heat in the microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled.
  • Slice potatoes in half and scoop filling into a bowl. Set potato skins aside.
  • Mash garlic, potato filling, Gouda cheese, onion powder, salt, and pepper together in a bowl. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place on a baking sheet.
  • Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 25.2 g, Cholesterol 36.4 mg, Fat 15.4 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 5.9 g, Sodium 484 mg, Sugar 2 g

HASH BROWN BOMBS RECIPE BY TASTY



Hash Brown Bombs Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, ground beef, salt, pepper, fresh spinach, large russet potatoes, large egg, onion powder, garlic powder, shredded parmesan cheese, shredded cheddar cheese, marinara sauce, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 lb ground beef
2 teaspoons salt, divided
1 teaspoon pepper, divided
2 cups fresh spinach
5 large russet potatoes
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup shredded parmesan cheese
½ cup shredded cheddar cheese
marinara sauce, warmed, for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
  • Sauté the onion until golden and translucent, about 5 minutes.
  • Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
  • Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  • Peel the potatoes and grate.
  • Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
  • In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
  • Line a small bowl with plastic wrap.
  • Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
  • Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
  • Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
  • Chill for 30 minutes.
  • Preheat oven to 375°F (190°C).
  • Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
  • Serve topped with marinara sauce and parsley.
  • Enjoy!

Nutrition Facts : Calories 791 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 7 grams, Protein 47 grams, Sugar 6 grams

MASHED POTATO BOMBS



Mashed Potato Bombs image

Give your favorite potato recipe an update with these cheesy Mashed Potato Bombs! Flavored with cream cheese, Parmesan cheese, green onions and bacon, this savory recipe for mashed potato bombs is sure to become a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 lb. Yukon gold potatoes (about 3), peeled, cubed
2 oz. (1/4 of 8 oz. pkg) PHILADELPHIA Cream Cheese
2 Tbsp. butter
1/3 cup KRAFT Grated Parmesan Cheese
1/8 tsp. black pepper
2 eggs, divided
2 green onions, chopped (about 1/4 cup)
1/4 cup OSCAR MAYER Real Bacon Bits
1 tsp. water

Steps:

  • Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
  • Heat oven to 375ºF. Spoon potatoes into medium bowl. Add cream cheese spread, butter, Parmesan and pepper; mash until blended.
  • Whisk 1 egg until blended. Add to potato mixture along with the green onions and bacon bits; mix well.
  • Cover baking sheet with parchment. Shape potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball. Place on prepared baking sheet.
  • Whisk remaining egg with water; brush evenly onto potato balls.
  • Bake 20 to 25 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8844 g, Sugar 0 g, Protein 7 g

POTATO BOMBS



Potato Bombs image

These flavor bombs are stuffed with smoked cheese and wrapped in bacon. Make them for your next party! This recipe was part of a contest for Potatoes USA developed and cooked by Carrie C., Liz Dalton 'Lizzie', and CountryGirlGourmet.

Provided by Potato Goodness

Categories     Twice Baked Potatoes

Time 42m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil, divided
3 cloves garlic, minced
24 baby red potatoes
1 cup shredded smoked Gouda cheese
¼ teaspoon onion powder
salt and ground black pepper to taste
½ pound bacon, cut into thirds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 1 tablespoon olive oil in a skillet over medium; cook and stir garlic until fragrant, about 1 minute.
  • Place potatoes in a microwave-safe bowl; add 1 tablespoon olive oil and toss to coat. Heat in the microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled.
  • Slice potatoes in half and scoop filling into a bowl. Set potato skins aside.
  • Mash garlic, potato filling, Gouda cheese, onion powder, salt, and pepper together in a bowl. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place on a baking sheet.
  • Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 25.2 g, Cholesterol 36.4 mg, Fat 15.4 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 5.9 g, Sodium 484 mg, Sugar 2 g

BREAKFAST BOMBS RECIPE BY TASTY



Breakfast Bombs Recipe by Tasty image

Here's what you need: bacon, garlic, large eggs, scallions, salt, pepper, yellow potatoes, all-purpose flour, shredded cheddar cheese, egg, fresh parsley, ketchup

Provided by Katie Aubin

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

4 slices bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup scallions, chopped
salt, to taste
pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 egg, beaten
fresh parsley, chopped, for garnish
ketchup, for serving

Steps:

  • In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
  • In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
  • Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
  • Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
  • Line a 4-inch (10 cm) diameter bowl with plastic wrap.
  • Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
  • Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
  • Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
  • Chill the potato balls for 20 minutes.
  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
  • Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
  • Sprinkle with parsley and serve with ketchup on the side.
  • Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 42 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 1 gram

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