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Introduction

Crispy Pepper Jack Potato Bombs

Dive into the world of comfort food with Crispy Pepper Jack Potato Bombs! These delectable snacks are filled with creamy pepper jack and cream cheese, combined with fresh garlic and green onions for a flavor explosion. Perfect for parties or cozy nights in, they feature a crunchy breadcrumb exterior that adds the best texture. Easy to customize and delightful to share, these potato bombs will become a go-to recipe for any occasion. Get ready to impress your guests!
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Ingredients
  

4 large russet potatoes

1 cup shredded Pepper Jack cheese

1/2 cup cream cheese, softened to room temperature

2 cloves garlic, minced

1/4 cup green onions, finely chopped

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup all-purpose flour

2 large eggs, beaten until frothy

2 cups panko breadcrumbs

Vegetable oil (for frying)

Instructions
 

Cook the Potatoes: Begin by peeling the russet potatoes and placing them in a large pot filled with salted water. Bring the water to a boil and let the potatoes cook until fork-tender, which should take about 15-20 minutes. Once cooked, drain the potatoes and allow them to cool for a few minutes until they can be safely handled.

    Mash the Potatoes: In a large mixing bowl, mash the cooled potatoes using a potato masher or fork until they are smooth and free of lumps. Achieving a creamy texture is key to a delicious filling!

      Prepare the Filling: In a separate mixing bowl, combine the shredded Pepper Jack cheese, softened cream cheese, minced garlic, finely chopped green onions, smoked paprika, salt, and black pepper. Stir the mixture thoroughly until all ingredients are well incorporated.

        Form the Potato Bombs: Take a generous scoop of the mashed potato mixture, about the size of a golf ball, and flatten it in your palm. Spoon approximately 1 tablespoon of the cheesy filling into the center of the flattened potato. Gently fold the edges of the mashed potato over the filling, sealing it completely to form a ball. Repeat this process for the remaining potatoes and filling.

          Set Up for Frying: Prepare a breading station by arranging three shallow bowls: one filled with flour, the second containing the beaten eggs, and the third with panko breadcrumbs. Roll each potato bomb in the flour to coat, dip it in the beaten eggs allowing excess to drip off, and finally coat it with panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere.

            Heat the Oil: In a large skillet or deep fryer, pour in about 2 inches of vegetable oil and heat it over medium heat. Aim for the oil temperature to reach 350°F (175°C) to achieve the perfect fry.

              Fry the Potato Bombs: Carefully place the breaded potato bombs into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until they turn a beautiful golden brown and crispy. Once done, use a slotted spoon to transfer the potato bombs to a plate lined with paper towels to absorb any excess oil.

                Serve and Enjoy: Serve the crispy pepper jack potato bombs while they are still hot and pair them with your favorite dipping sauce, such as creamy ranch or a zesty spicy aioli for that extra kick.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 servings

                    - Presentation Tips: Arrange the potato bombs on a serving platter and garnish with sliced green onions or a sprinkle of paprika for an attractive finish.