Loaded potato filled biscuit or crescent roll dough stuffed with cheese and a bacon explosion. The little appetizers are the perfect bite of flavor and is even more delicious when served with bbq sauce or sour cream. Baked to a golden brown doneness, this appetizer will easily become one of your favorite sides.
These cheesy bacon bombs are the best easy appetizer to serve the next time you are hosting a game day party. They embody to essence of comfort food in bite sized pieces. They are also a great recipe to make with Thanksgiving leftovers since we all love finding creative ways to change up the flavors that we know and love. You can also serve these at your next summer barbecue, they really are great all year round!
This was inspired by my Cheesy Butter Bacon Mashed Potatoes on this site, and pairs well with these Everything Bagel Pigs in a Blanket.
These ingredients are very typical when you think of a loaded potato!
- russet potatoes
- sour cream
- cream cheese
- cheddar cheese
- green onions
- salt and pepper
- biscuit dough
- barbecue sauce and sour cream for dipping
See recipe card for quantities.
The process to create this recipe is simple which makes it the perfect appetizer to throw together for any occasion.
Preheat oven to 375 degrees. Slice the bacon and cook until crisp. Remove from the pan and place on a paper towel to drain the grease. Peel and then cube the potatoes. Place the potatoes into boiling water and boil until softened.
Mash the potatoes and mix in sour cream, cream cheese and butter. Fold in cheddar cheese, bacon, salt, pepper, green onions and crushed garlic.
Open the package of pre-made biscuit dough. Break each biscuit in half so that it is not as thick. Spread it out slightly. Place about 2 tablespoon of potato mixture into the center of the biscuit.
Fold the biscuit around the potato mixture and seal it at the bottom. Place the potato bombs on a cookie sheet seem side down. Bake for 10-11 minutes or until the tops begin to brown. Serve warm with sour cream and barbecue sauce.
Hint: for a nice and crisp outside of the biscuit, brush the dough with butter or olive oil before baking.
- Biscuit - the biscuit dough can be swapped out for pizza dough or croissant dough.
- Dairy Free - dairy free butter, sour cream, cream cheese and cheese can be used if you need a dairy free alternative.
- Vegetarian - the bacon can be removed if you prefer a vegetarian alternative.
There are a few ways you can spice up this recipe to add tons of flavor.
- Bacon Wrapped - after cooking the bacon bombs, wrap the ball in a slice of bacon and stick it under the broiler until the bacon is crisp for an extra layer of bacon flavor. Make sure the strip of bacon is cooked before serving.
- Ground Beef - switch out the bacon for cooked ground beef for a different flavor profile, or just add ground beef along with the bacon.
- Extra Cheese - add in some mozzarella cheese for an even cheesier, more delicious version.
- Mashed Potatoes- use this recipe as a mashed potato recipe by omitting the biscuits. Talk about delicious!
Find this mashed potato version on my blog!
To create this recipe, you will need a skillet, a boiling pot, hand mixer or potato masher, and a baking sheet.
Leftovers can be stored in an airtight container or a ziploc for up to 5 days in the refrigerator.
These ingredients do stand up well to freezing for and the finished bacon bombs can be stored in the freezer for up to 2 months.
when brushing the bacon bombs with butter to crisp them, add some garlic and parsley to make a garlic knot bacon bomb. Talk about an explosion of flavor!
The best way to serve your bacon bombs is to serve the warm out of the oven with sour cream, barbecue sauce or any other favorite sauce you think would be delicious.
Absolutely! If you dice up the kielbasa you could make some absolutely delicious kielbasa bacon bombs. This would create a delicious kielbasa recipe.
Loaded Potato Bacon Bombs
- Baking Sheet
- Mixing Bowl
- Boiling Pot
- hand mixer or potato masher
- 2 russet potatoes
- ½ lb bacon
- 4 tablespoon butter
- ½ cup sour cream
- 8 oz cream cheese
- 2 cups cheddar cheese
- ¼ cup green onions
- salt and pepper to taste
- 1 clove garlic
- 8 biscuits
- Preheat oven to 375 degrees. Slice the bacon and cook until crisp. Remove from the pan and place on a paper towel to drain the grease. Peel and then cube the potatoes. Place the potatoes into boiling water and boil until softened.
- Mash the potatoes and mix in sour cream, cream cheese and butter. Fold in cheddar cheese, bacon, salt, pepper, green onions and crushed garlic.
- Open the package of pre-made biscuit dough. Break each biscuit in half so that it is not as thick. Spread it out slightly. Place about 2 tablespoon of potato mixture into the center of the biscuit.
- Fold the biscuit around the potato mixture and seal it at the bottom. Place the potato bombs on a cookie sheet seem side down. Bake for 10-11 minutes or until the tops begin to brown. Serve warm with sour cream and barbecue sauce.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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