A delightful dish that’s both comforting and satisfying, featuring tender, flavorful chicken enveloped in a crispy, golden potato exterior, bursting with cheesy goodness at every bite.
Ingredients
Scale:
4 medium starchy potatoes
2 cups cooked chicken, shredded or diced
1 cup shredded cheddar cheese
¼ cup chopped green onions
1 cup breadcrumbs (for coating)
2 beaten eggs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). This ensures that your potato bombs will get crispy and golden.
Peel the potatoes and boil them in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
In a large bowl, mash the cooked potatoes until smooth. Stir in the shredded chicken, cheddar cheese, green onions, salt, and pepper until well combined.
Using your hands, take a portion of the potato mixture and form it into a ball, roughly the size of a golf ball. Repeat until all the mixture is used.
Dip each ball into the beaten eggs, allowing excess to drip off, then roll in breadcrumbs until fully coated. This step is crucial for achieving that crispy texture.
Place the potato bombs on a greased baking sheet and drizzle with olive oil. This will help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crispy. Keep an eye on them in the last few minutes for the perfect color.
Remove from the oven and let cool for a few minutes before serving. Enjoy them warm for the best flavor!
