Stuffed Potato Bombs
- Mashed Potatoes:
- 2 large potatoes, peeled and cut into cubes
- 1 tablespoon whole milk, warmed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ground black pepper to taste
- Meat and Veggie Filling:
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1 small red bell pepper, diced
- ½ green bell pepper, diced
- 3 garlic cloves, crushed
- 1/2 pound ground beef
- 8 Kalamata olives, diced
- 1 teaspoon Worcestershire sauce
- ½ lemon, juiced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup tomato sauce
- 2 cups vegetable oil, or as needed
- Egg Wash:
- 1 egg
- 1 tablespoon water
- ½ cup Italian bread crumbs
- 2 tablespoons all-purpose flour
- Put potatoes into a pan with enough water to cover by a few inches; bring to a boil and cook until the potatoes are fork-tender, 5 to 7 minutes.
- Transfer potatoes to a bowl and mash with milk, 1 teaspoon salt, and 1 teaspoon garlic powder until no lumps remain; season with pepper. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sauté onion, red bell pepper, green bell pepper, and garlic in hot oil until onions are translucent, about 5 minutes.
- Break ground beef into small chunks and add to the skillet; break the beef into smaller bits while stirring and cook until completely browned, 5 to 7 minutes more. Stir olives, Worcestershire sauce, and lemon juice into the beef mixture; season with cumin, paprika, oregano, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
- Pour tomato sauce over the beef mixture and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens slightly, about 10 minutes.
- Scoop about 3 tablespoons potatoes from the bowl and roll to form golf-ball size sphere; flatten and poke a slight depression into the center of the round. Spoon about 2 teaspoons of the beef mixture into the center of the round and fold edges around the filling to form a ball. Repeat process with remaining potatoes and beef mixture.
- Heat 2 cups vegetable oil in a deep pan to 375°F (190°C).
- Beat egg and water together in a shallow bowl. Mix bread crumbs and flour together in a separate shallow bowl.
- Dip each ball into the egg wash to coat; transfer to the breading and roll to coat. Put breaded ball onto a clean plate. Repeat process until all balls are breaded.
- Fry balls in hot oil in batches until golden brown, about 4 minutes per batch. Transfer to a plate lined with paper towel to drain and cool slightly, 3 to 4 minutes.
Once you have the technique down, you can easily vary the filling for the potato bombs to feature a variety of flavor profiles. Try your favorite combinations. Ground chicken with garlic and onions would be good. Or try adding a little bit of shredded mozzarella cheese or Cheddar cheese in the filling!
What others are saying
Leah M says:
These didn't come out exactly the way I wanted them to, but the flavor was amazing and my kids loved it. Some of them fell apart during the fry process, but sometimes that happens. I need to master the technique before I serve them at a dinner party though.
Jessica Scott says:
Egg rolls used to be my game day food of choice until I made and fell in love with these poppers! It doesn't get much better than this! Now it's got me thinking of all the delicious foods I can stuff them with!
Queen Foodie says:
These are incredibly tasty. I stick a little piece of mozzarella in each of mine and it's heavenly.
Tarragon Boi says:
These are just like the potato balls from Porto's in LA! I've been looking for a recipe like this forever!
Tal Levitas says:
These were a great appetizer for a recent party we had. We set them on the table and they just disappeared. I would use more salt in the Mashed Potatoes (I just tasted the mashed potato mixture and realized that it needed more). I had lots of filling left over which I mixed in with a breakfast hash of potatoes, sweet potatoes and onions the next morning.