There’s something so comforting about the combination of crispy potatoes and gooey melted cheese. Add a touch of garlic butter and fresh herbs, and you’ve got a snack or appetizer that no one can resist! These Crispy Potato & Cheese Bombs are everything you want in a bite-sized treat — crunchy, creamy, savory, and satisfying. Perfect for parties, game days, or even a cozy movie night at home, these little potato bombs are made with real ingredients and simple steps. The melted cheddar oozes out with every bite, the Parmesan adds a salty depth, and the parsley brightens it all up. Best of all, they’re baked, not fried, making them a little lighter without sacrificing flavor.
Ingredients:
2 large potatoes, peeled and diced into small cubes
1 cup shredded cheddar cheese, sharp or medium
¼ cup grated Parmesan cheese
¼ cup fresh parsley, finely chopped
4 tablespoons butter
2 garlic cloves, minced or grated
Salt and pepper, to taste
. Optional: a pinch of paprika or chili flakes for a hint of heat
Optional for coating: breadcrumbs or crushed cornflakes for added crunch
Instructions:
1. Prepare the Potatoes:
Start by peeling and dicing the potatoes. Boil them in salted water until fork-tender, about 10–12 minutes. Drain well, then return to the pot or a large bowl and mash until smooth and creamy. Avoid adding milk or butter — you want a firm mash to help shape the balls later.
2. Mix the Filling:
While the potatoes are still warm, mix in the shredded cheddar cheese, Parmesan, and chopped parsley. Season with salt and pepper to taste. You can also add a little garlic powder, chili flakes, or smoked paprika if you want to elevate the flavor profile. Let the mixture cool slightly until it’s safe to handle.
3. Shape the Potato Bombs:
Using your hands or a small scoop, form the potato mixture into bite-sized balls (about the size of a golf ball). For an extra surprise, you can press a small cube of cheese into the center of each ball and reshape it around the cheese. Place the bombs on a greased or parchment-lined baking sheet, spaced slightly apart.
4. Prepare the Garlic Butter:
In a small saucepan over medium heat, melt the butter and add the minced garlic. Cook for 1–2 minutes, just until fragrant. Be careful not to burn the garlic! Remove from heat and brush the garlic butter generously over the potato balls.
5. Bake Until Crispy:
Preheat your oven to 400°F (200°C). Bake the potato bombs for 20–25 minutes, or until golden and crispy on the outside. If you want extra crunch, you can roll them in breadcrumbs before baking and give them another brush of garlic butter midway through cooking.
6. Serve & Enjoy!
Serve the potato bombs hot with your favorite dipping sauces — ranch, sour cream, spicy ketchup, or garlic aioli are all great choices. These are best enjoyed fresh from the oven, when the cheese is gooey and the outside is nice and crispy.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
. Calories per Serving: Approx. 284 kcal
Tips & Variations:
Want it even crispier? Try air frying at 375°F (190°C) for 12–15 minutes instead of baking.
Going gluten-free? Use gluten-free breadcrumbs or skip them entirely.
Add protein: Mix in some finely diced cooked bacon or ham for a meatier version.
Make ahead: Shape the balls and store them covered in the fridge for up to 24 hours before baking.
Why Everyone Loves These Potato Bombs:
Baked, not fried — less mess, less oil, all the flavor
Customizable to your taste preferences
Great for kids and adults alike
Naturally vegetarian
Crowd-pleasing for any event or snack craving
Would you try stuffing them with mozzarella for an extra cheesy twist? Or serve them with a spicy dipping sauce? Let your taste buds lead the way!
