Description
Discover how to make Crispy Buffalo Chicken Bacon Cheese Stuffed Potato Bombs, a deliciously savory treat, with our step-by-step recipe guide. Perfect for any occasion!
Ingredients
- 2 large russet potatoes
- 1 cup (240 ml) shredded cooked chicken
- 1/4 cup (60 ml) buffalo sauce
- 1/2 cup (120 ml) shredded cheddar cheese
- 4 slices turkey bacon
- 1/4 cup (60 ml) chopped green onions
- 1/4 cup (60 ml) sour cream
- 1 tablespoon (15 ml) olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120 g) breadcrumbs
- Vegetable oil, for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and pierce them with a fork several times.
- Rub the potatoes with olive oil, salt, and pepper, then place them on a baking sheet.
- Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
- While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy.
- Once cooked, crumble the bacon and set it aside.
- In a bowl, mix the shredded chicken with buffalo sauce until well coated.
- When the potatoes are done, let them cool slightly, then cut them in half lengthwise.
- Scoop out the flesh of each potato half, leaving about 1/4 inch of potato on the skin.
- In a mixing bowl, combine the scooped-out potato flesh, buffalo chicken, cheddar cheese, crumbled bacon, and green onions.
- Add salt and pepper to taste, then mix until well combined.
- Fill each potato skin with the chicken mixture, pressing it in firmly.
- Shape each filled potato half into a compact ball.
- Set up a breading station with three bowls: flour in one, beaten eggs in the second, and breadcrumbs in the third.
- Roll each potato bomb in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully lower a few potato bombs into the hot oil.
- Fry for 3-4 minutes, or until golden brown and crispy.
- Remove from oil and drain on a paper towel-lined plate.
- Repeat frying with the remaining potato bombs.
- Serve with sour cream on the side for dipping.
Notes
- Cook turkey bacon slowly over medium heat to render the fat before crumbling itnEnsure the potato mixture is well-mashed to help bind the fillingnChill filled potato skins for 15 minutes before breading to maintain shape during frying
