Looking for a COMFORT FOOD APPETIZER but you don’t want to compromise your healthy eating kick? Well this recipe is for you! I’ve managed to successfully lighten up the glutenous “Mashed Potato Bacon Cheese Bomb” by using nutritious ingredients (including BLUE potatoes!) and baking them instead of deep frying…and they taste sooooo good!
As I was rolling these mashed potato balls Cricket was at my feet licking the panko crumbs off the floor as I made a mess 🙂 The kitchen smelled of pan fried bacon which always seems to get her prompt attention and her appetite ignited!
These crispy cheesey balls are also hubby approved, and he actually said they are one of my best recipes yet! I froze half a batch and they heat back up in the oven very well, just do not bake them until you are ready to indulge!
I almost forgot to say more about the blue potatoes- I decided to use these for a number of reasons. First of all they are a beautiful hue of deep blueish purple and go along with the 4th of July patriotic color theme this weekend. Secondly, blue potatoes actually contain a “substance known as anthocyanins. These powerful antioxidants soak up renegade cells called free radicals, which reduces the risk of cardiovascular disease, stroke and cancer.” (healthyeating.sfgate.com) You can read more about their positive attributes on my health and wellness tab- click here.
{Lighter}Mashed Potato Bacon Cheese Bombs
Crunchy mashed blue potato balls stuffed with chives and bacon.
- 3 cups diced blue potatoes (paleo can sub sweet potato (I left the skins on, but up to you)
- 2 tablespoon chopped chives
- 4 tablespoon chopped bacon (1-2 pieces or more if you’d like)
- 1 egg
- 3 tablespoons butter or ghee
- 1-2 tablespoons of almond milk
- 1/2 cup panko crumbs or almond meal
- 3/4 cup of cubed cheese (cheddar/gruyere, around 1/2″ cubes, or for paleo use my Sonora Dip:https://wordpress-68721-1950816.cloudwaysapps.com/index.php/2015/09/02/spicy-creamy-sonora-dip-gluten-free-vegan-healthy/)
- salt and pepper to taste
- Wash and cut up your potatoes, if you want to peel them first go ahead.
- Fill a saucepan with water and bring to a boil.
- Boil the potatoes for a few minutes until fork tender.
- While the potatoes are cooking you can chop up the bacon into small pieces and sauté in a pan until crispy, drain the off the fat and let the crispy pieces dry on a paper towel.
- Drain the potatoes and put them into a bowl.
- Add 2 tablespoons of the butter and mash the potatoes, adding only a little bit of milk at a time. You want the mash smooth but thick, so only add milk as needed.
- Add the bacon and chives, and salt and pepper to taste and mix.
- Once the mixture is cool enough that the egg will not cook add in the egg and mix thoroughly.
- Cut your cheese into small cubes. (If using dairy-free Sonora Dip make 1 teaspoon dollops on a parchment-lined cookie sheet and freeze until solid, then stuff the potato balls with the frozen Sonora Dip/Cheese)
- Take the mash and form 1 1/2″ balls in your hand.
- Poke a hole in the ball with your finger, insert cheese cube and fill the hole.
- With the remaining 1 tablespoon of butter grease the cookie sheet or mini muffin tin.
- Roll the ball in panko crumbs and place on a cookie sheet or mini muffin tin. I prefer to use the mini muffin tin as it was the perfect size and helped to brown and crisp the sides of these balls.
- Bake at 425 for 5-7 minutes, then rotate the balls and cook for another 5+ minutes until they are golden.
