Air fryer recipe · Sides
Potato Cheese Bombs
Potato balls with a molten cheese centre and a crisp crust.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 195kcal
- 6.3 gprotein
- 26.8 gcarbs
- 7.1 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato3 medium, boiled
- cheese80 g, cubed
- cornflour2 tbsp
- breadcrumbs1 cup
- butter1 tbsp
Method
Mash the potato
Mash the boiled potato with the butter and cornflour until smooth and lump-free. The cornflour firms up the mash so it wraps around the cheese and holds its shape without cracking.
Shape the bombs
Take a small portion of the mash, flatten it in your palm, set a cheese cube in the middle and roll into a ball, sealing the cheese fully inside. Any gap lets the cheese leak out as it melts.
Chill
Freeze the bombs for 15 min so the mash sets firm and the cheese stays locked in. A cold, firm ball crisps on the outside before the cheese inside has time to burst free.
Coat
Roll each chilled bomb in breadcrumbs until evenly covered on all sides. A full crumb coat gives a crunchy shell and adds an extra seal to keep the melting cheese inside.
Air fry
Air fry the potato cheese bombs at 190°C for 14 min, turning once, until golden brown outside and the cheese is melted inside. Turning them keeps the crust even all the way round.
