We watched the cowboy cook Kent Rollins show us how to make these mouth-watering mashed potato bombs using leftovers. Now we’re starving.
Stir the potatoes until smooth. If you’re using freshly mashed potatoes add a little butter, to taste. Season with mesquite seasoning of your choice or salt and pepper, to taste.
Next, 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 ball-sized. 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 ½ to 2-inches 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.
