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To achieve uniformity in your Crispy Pepper Jack Potato Bombs, it's crucial to manage portion control effectively. Here are some practical tips:

Crispy Pepper Jack Potato Bombs

Indulge in the ultimate snack experience with Crispy Pepper Jack Potato Bombs! These savory bites feature a delightful crispy exterior and a creamy, spicy filling made from russet potatoes, Pepper Jack, and cream cheese. Perfect for parties or family dinners, they’re packed with flavor from fresh herbs and spices. Enjoy the satisfying crunch from panko breadcrumbs and serve them with your favorite dipping sauces for an unforgettable treat that everyone will love!
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Ingredients
  

4 medium-sized russet potatoes

1 cup shredded Pepper Jack cheese

1/2 cup cream cheese, softened

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup breadcrumbs (panko recommended for extra crispiness)

2 large eggs, beaten

1/2 cup all-purpose flour

Oil for frying (vegetable or canola)

Instructions
 

Prepare the Potatoes: Boil the russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then peel and mash in a mixing bowl.

    Make the Filling: In a separate bowl, combine the mashed potatoes with Pepper Jack cheese, cream cheese, green onions, garlic powder, onion powder, smoked paprika, and season with salt and pepper. Mix until well combined and the cheese is evenly distributed.

      Form the Bombs: Scoop a generous tablespoon of the potato mixture and roll it into a ball. Repeat until all the mixture is used, placing the formed balls on a lined baking sheet.

        Set Up Dredging Station: Prepare three shallow dishes – one with flour, one with beaten eggs, and one with breadcrumbs.

          Coat the Potato Bombs: Take each potato ball, roll it in the flour, dip it in the beaten eggs, and finally coat it with breadcrumbs. Make sure each ball is fully covered.

            Heat the Oil: In a deep frying pan or skillet, heat about 1-2 inches of oil to 350°F (175°C). To test if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown.

              Fry the Bombs: Carefully place a few coated potato balls into the hot oil. Fry in batches to avoid overcrowding. Cook for about 3-4 minutes or until they turn golden brown and crispy, turning occasionally for even cooking.

                Drain and Serve: Once fried, use a slotted spoon to transfer the potato bombs onto a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces, such as ranch or spicy aioli.

                  Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings