I'm telling you folks, this may be one of my best and favorite potato recipes... wait for it... EVER! This easy recipe uses leftover mashed potatoes for an easy leftover idea that fry up crispy with a crunchy crust!

Stuffed Mashed Potato Bombs
makes about 8 bombs

3 1/2 cups mashed potatoes
Mesquite seasoning or salt and black pepper
1/2 3/4 cup allpurpose flour (plus more for working)
1/3 1/2 cup shredded cheddar cheese
1/4 cup bacon bits (or more to taste)
1/4 cup diced green onion (or more to taste)
1/4 cup sour cream
1 egg, beaten
2 cups Panko bread crumbs
Fry oil

Stir the potatoes until smooth. If you're using freshly mashed potatoes add a little butter, to taste. Season with our mesquite seasoning (kentrollins.com) or salt and pepper, to taste.

Stir in enough flour to form a ball that will hold together and isn't sticky. Flour your hands and form the potatoes into balls that are slightly larger than golf ballsized. Be sure to reserve about 1/3 1/2 cup of mashed potatoes to use as a sealer later.

Form a deep well or hole in the middle of the ball. Layer in about 1/2 teaspoon to 1 teaspoon each of the cheese followed by the bacon bits, green onions and sour cream. Finish by topping with more cheese.

Bring the outside edges of the potato ball together to seal at the top. Use any leftover potatoes and add to the top, if needed to seal.

Brush the outside of the ball with the egg and generously coat with the bread crumbs.

Heat about 1 1/2 to 2inches deep of fry oil in a Dutch oven or frying container. Heat to about 350 degrees F. Add the balls and fry each side until golden brown. Cool slightly on a wire rack. Serve warm.

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking