Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Potato & Cheese Bombs with Garlic Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy on the outside and cheesy on the inside, these Potato & Cheese Bombs drizzled with garlic butter are the perfect indulgent snack or appetizer that’s easy to prepare and irresistibly delicious.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

  • 2 large potatoes, peeled and diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons unsalted butter (for the potato mixture)
  • 1 tablespoon sour cream (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (for coating, optional)
  • 2 tablespoons melted butter (for garlic butter)
  • 1 clove garlic, finely minced
  • 1 teaspoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Peel and dice the potatoes. Boil them in salted water for about 15–20 minutes or until soft. Drain well and mash until smooth.
  2. Add the butter, sour cream (if using), garlic powder, salt, and pepper. Stir in the shredded cheddar and Parmesan cheese until evenly mixed.
  3. Let the mixture cool slightly. Scoop about 1–2 tablespoons and shape into small balls. Place on a tray.
  4. Roll each ball in breadcrumbs to coat evenly (optional, but adds crispiness).
  5. Preheat the oven to 400°F (200°C) or the air fryer to 375°F (190°C).
  6. Arrange the potato bombs in a single layer on a baking sheet or in the air fryer basket. Bake or air fry for 15–20 minutes, flipping halfway through, until golden and crispy.
  7. Meanwhile, melt 2 tablespoons of butter in a small pan. Add minced garlic and sauté for 1–2 minutes until fragrant.
  8. When done, drizzle the potato bombs with garlic butter and sprinkle with chopped parsley if desired. Serve hot.

Notes

  • Use starchy potatoes like russet or Yukon gold for best results.
  • Cool the mixture slightly before shaping to prevent cheese leakage.
  • Prep ahead and refrigerate until ready to bake or air fry.
  • Freeze uncooked bombs and bake from frozen with extra time.
  • Pair with dips like sour cream, ranch, or marinara sauce.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking or Air Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 210
  • Sugar: 1g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg

Find it online: https://cooksplash.com/crispy-potato-cheese-bombs-with-garlic-butter/