Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Macs Potato Bombs
These Potato Bombs are ideal for using up left over mash, but we’ve found that there’s seldom any left overs in our house, so we usually have to make them from scratch. These little bombs allow your creative side to shine as there are so many possibilities to choose from and make for good eating at any barbecue party, family picnic or to munch on in front of the match. Makes around 35 golf ball-sized bombs.
OVERVIEW
METHOD
Hot Smoking
Prep Time
14 Hours
Cooking Time
Approx 30 Mins
Serves
6 - 8
Suggested Wood
Apple
Ability
Beginner
INGREDIENTS
- 10 medium sized Potatoes
Filling Suggestions
- Cold Meats (Ham, Prosciutto, Cooked Bacon, Sausage, Hot Dogs, Roast Chicken, Turkey, Beef etc.)
- Cheese (Cheddar, Red Leicester, Blue Stilton etc.)
- Chillies (Finger, Jalapeño, Habanero etc.)
- Spring Onions, finely chopped
- Garlic, finely chopped
- Whole Olives
Anything you like!
Crust Options
- Breadcrumbs
- Sesame Seeds
- Poppy Seeds
- Nuts, finely chopped
- Dried Herbs
- Fresh Herbs, finely chopped
- Your favourite BBQ Rub
INGREDIENTS
- 10 medium sized Potatoes
Filling Suggestions
- Cold Meats (Ham, Prosciutto, Cooked Bacon, Sausage, Hot Dogs, Roast Chicken, Turkey, Beef etc.)
- Cheese (Cheddar, Red Leicester, Blue Stilton etc.)
- Chillies (Finger, Jalapeño, Habanero etc.)
- Spring Onions, finely chopped
- Garlic, finely chopped
- Whole Olives
Anything you like!
Crust Options
- Breadcrumbs
- Sesame Seeds
- Poppy Seeds
- Nuts, finely chopped
- Dried Herbs
- Fresh Herbs, finely chopped
- Your favourite BBQ Rub
METHOD
THE DAY BEFORE
Step 1
First, make some mashed potatoes, remembering to make them a bit drier than usual - this will make the mixture easier to work with. Set aside and leave the mashed potato to cool.
Step 2
To make the potato bombs, with clean hands, roll the potato mash between the palms of your hands to form golf sized balls that are about 1.5 inches (35mm). Place them onto greaseproof paper and make a hole indentation in the middle of each ball using your finger, stuff with your filling of choice and close the hole.
Step 3
Spread your choice of coating for the crust on a chopping board - you can mix the different crust ingredients together - and gently roll the potato bombs in the crust mix until they are evenly coated. Leave in the fridge to set for a minimum of 4 hours, but ideally overnight (this allows the filling to infuse the potato).
ON THE DAY
Step 1
Set up your smoker with charcoal in the basket and without the water pan. Add a couple of ProQ Apple Smoking Wood Chunks. You’re aiming for a smoker temperature of around 275°F/135°C.
Step 2
When your smoker has reached temperature, place a sheet of non-stick baking paper on the grill of your smoker, pop the bombs on top and leave to smoke for 25 – 30 minutes. Remove and leave to a cool a little before tucking in.
Tip: If you don’t mind missing out on the smoky flavour, these can even be cooked in the oven.
