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Crispy Pepper Jack Potato Bombs are a delightful fusion of flavors and textures that promise to elevate your appetizer game. These stuffed potato halves combine the comforting taste of russet potatoes with a creamy, zesty filling made from pepper jack and cream cheese, all encased in a crispy breadcrumb coating. The result is a dish that is not only visually appealing but also packed with flavor, making it an ideal choice for various occasions. Whether you're preparing for a party, game day, or simply looking to indulge in a savory snack, these potato bombs are sure to impress your guests and satisfy your cravings.

Crispy Pepper Jack Potato Bombs

Elevate your appetizer game with Crispy Pepper Jack Potato Bombs! These delicious treats feature fluffy russet potatoes stuffed with a creamy pepper jack and cream cheese filling, all encased in a crispy breadcrumb coating. Perfect for parties or game day, this recipe guides you through each step to ensure a flavorful, satisfying snack. Impress your guests with these easy-to-make bites that combine comfort food with a spicy twist, making them a hit at any gathering.
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Ingredients
  

4 large 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

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup breadcrumbs (preferably panko for extra crunch)

2 large eggs, beaten

Vegetable oil, for frying

Instructions
 

Prepare the Potatoes:

    - Wash the russet potatoes thoroughly, then pierce each potato with a fork a few times.

      - Bake the potatoes at 400°F (200°C) for about 45 minutes or until tender. Let them cool slightly.

        Make the Filling:

          - Once the potatoes are cool enough to handle, cut them in half and scoop out the insides into a mixing bowl, leaving a small layer of flesh attached to the skin.

            - To the potato flesh, add the softened cream cheese, shredded pepper jack cheese, green onions, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.

              Stuff the Potatoes:

                - Spoon the cheesy mixture back into the potato skins, packing it down gently to ensure it holds its shape.

                  Set Up for Breading:

                    - Prepare a breading station. Place the breadcrumbs in one shallow dish and the beaten eggs in another.

                      Bread the Potato Bombs:

                        - Dip each stuffed potato half first into the beaten eggs, ensuring an even coating, then roll it in the breadcrumbs. Place each breaded potato bomb on a plate. Repeat until all potato halves are breaded.

                          Fry the Potato Bombs:

                            - In a large skillet, heat about 1 inch of vegetable oil over medium heat (approximately 350°F or 175°C).

                              - Carefully add the potato bombs to the hot oil, a few at a time, cooking for 3-4 minutes per side or until golden brown and crispy.

                                - Use a slotted spoon to transfer the fried potato bombs to a plate lined with paper towels to absorb excess oil.

                                  Serve:

                                    - Once the potato bombs have cooled slightly, serve them warm with your favorite dipping sauce, such as ranch dressing or a spicy aioli.

                                      Prep Time: 25 minutes | Total Time: 1 hour 20 minutes | Servings: 8 halves