Cheesy Stuffed Potato Bombs – Melt-in-Your-Mouth Goodness

Gluten-free | No refined sugar | No flour | Naturally sweet

✅ Ingredients:
2 cups (200 g) rolled oats, blended slightly into coarse flour

1 tsp baking powder

1 cup (240 ml) milk of your choice (dairy or plant-based)

1 medium carrot, finely grated

1 medium apple, grated (with skin for more fiber)

9 dried apricots, rinsed in hot water and finely chopped

4 tbsp raisins, rinsed in hot water

Optional: 1 tsp cinnamon or ½ tsp ground ginger for flavor

Optional: pinch of salt and 1 tsp vanilla extract

Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (around 8×8 inch / 20×20 cm) or line with parchment paper.

Prepare the oats: Blend your rolled oats in a blender or food processor for a few seconds until you have a coarse oat flour — not fully powdered, just broken down a bit.

Mix dry ingredients: In a large bowl, combine the blended oats, baking powder, and any optional spices (like cinnamon, ginger, or salt).

Add wet ingredients: Pour in the milk and mix well. Let it sit for 5–10 minutes to soften the oats.

Add fruits and veggies: Fold in the grated carrot, grated apple, chopped apricots, and raisins. If using vanilla extract, add it here.

Mix thoroughly: Stir everything until evenly combined. The batter will be thick and chunky.

Transfer to baking dish: Spread the mixture evenly in your prepared dish. Press down slightly with a spatula to level it out.

Bake for 35–40 minutes, or until the top is golden and the center is set. A toothpick should come out mostly clean.

Cool and serve: Let it cool for at least 10 minutes before slicing. Enjoy warm or at room temperature.

️ Serving Ideas:
Warm with a dollop of plain yogurt or nut butter

Cold as an on-the-go breakfast or snack bar

Drizzle with unsweetened almond butter or tahini for extra richness

Storage:
Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze slices for up to 2 months. Reheat in the oven or toaster.

Would you like a version with added nuts or seeds, or a portable muffin-style version next?

 

 

 

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Cheesy Stuffed Potato Bombs – Melt-in-Your-Mouth Goodness
May 19, 2025 by admin

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Here’s a full, detailed recipe for Cheesy Stuffed Potato Bombs – Melt-in-Your-Mouth Goodness, perfect as a comforting appetizer, snack, or side dish.

Cheesy Stuffed Potato Bombs – Melt-in-Your-Mouth Goodness
Crispy on the outside, creamy and cheesy on the inside — these potato bombs are oven-baked (or air-fried) golden pillows of comfort that explode with flavor.

✅ Ingredients (Makes 10–12 potato bombs):
For the mashed potato base:
2 lbs (900 g) starchy potatoes (like Russets or Yukon Gold), peeled and cut into chunks

2 tbsp unsalted butter

¼ cup (60 ml) milk or cream (adjust for creaminess)

Salt and pepper to taste

Optional: 2 tbsp grated Parmesan or 1 egg yolk (for richness and binding)

For the filling:
¾ cup shredded mozzarella or cheddar cheese (or a mix)

Optional fillings:

Finely chopped cooked bacon

Sautéed onions or mushrooms

Jalapeños or green chilies

Sun-dried tomatoes or olives

Fresh herbs (parsley, chives)

For coating:
1 cup all-purpose flour (or gluten-free alternative)

2 eggs, beaten

1½ cups breadcrumbs (panko or regular)

Seasonings for breadcrumbs: ½ tsp garlic powder, ½ tsp paprika, pinch of salt

Optional for garnish:
Chopped parsley

Grated Parmesan

Dip: sour cream, ranch, spicy mayo, or aioli

Instructions:
1. Make the mashed potatoes:
Boil the peeled potato chunks in salted water until tender (15–20 minutes).

Drain well and mash with butter, milk, salt, pepper, and optional Parmesan or egg yolk. The mash should be stiff enough to hold shape. Cool completely (refrigerate for 30–60 minutes if needed).

2. Prepare the cheese filling:
Mix your shredded cheese with any add-ins like bacon or herbs. Chill if the cheese is very soft — this helps with shaping.

3. Assemble the potato bombs:
Take a heaping tablespoon of mashed potato and flatten it into a disc in your hand.

Place about 1 tsp of cheese filling in the center.

Gently wrap the potato around the cheese and roll into a ball. Repeat with remaining potatoes.

Tip: Lightly oil your hands or use gloves to avoid sticking.

4. Coat the bombs:
Roll each potato bomb in flour, then dip into the beaten egg, and coat with seasoned breadcrumbs.

For extra crunch, you can double-dip: egg + breadcrumbs again.

5. Chill (optional but helpful):
Chill the coated balls in the fridge for 15–20 minutes to firm them up. This helps them hold their shape when cooking.

Cooking Options:
Option 1: Bake
Preheat oven to 400°F (200°C).

Place bombs on a lined baking sheet. Spray or brush with oil.

Bake for 20–25 minutes, turning once halfway through, until golden and crispy.

Option 2: Air Fry
Preheat air fryer to 375°F (190°C).

Place bombs in a single layer in the basket. Lightly spray with oil.

Air fry for 12–15 minutes, shaking halfway through.

Option 3: Deep Fry (for indulgent crispiness)
Heat oil to 350°F (175°C) in a deep pan.

Fry bombs in batches for 3–4 minutes until golden brown. Drain on paper towels.

Storage & Reheating:
Store leftovers in an airtight container in the fridge for 3–4 days.

Freeze uncooked coated bombs on a tray, then store in a freezer bag for up to 2 months.

Reheat baked or fried bombs in the oven or air fryer until warmed through and crispy again.

️ Serving Suggestions:
Serve hot with:

Sour cream or garlic yogurt dip

Sriracha mayo or chipotle aioli

Ketchup or BBQ sauce for kids

As a side to grilled meats or a hearty salad