Baked Potato Balls
A tasty, bite-sized delicacy, baked potato balls are created by shaping mashed potatoes, cheese, and seasoning into balls and baking them until they are golden and crispy. These are the ideal side dish, snack, or appetizer. This is a basic baked potato ball recipe:
Golden, crispy on the outside and soft, cheesy on the inside, these baked potato balls are the perfect appetizer or side dish.
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients:
For the Potato Balls:
3 cups mashed potatoes (cooled, leftover works great)
1 cup shredded cheddar cheese
4 slices crispy bacon, crumbled (optional)
2 tbsp chopped green onions or chives (optional)
1 egg (beaten)
1/4 tsp garlic powder
1/4 tsp paprika
Salt and pepper, to taste
For the Coating:
1 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
1/2 tsp paprika
2 tbsp melted butter (optional, for extra crispiness)
Optional Garnish:
Sour cream
Extra green onions or chives
Instructions:
Prepare the Potato Mixture:
In a large bowl, combine mashed potatoes, shredded cheese, bacon, green onions, beaten egg, garlic powder, paprika, salt, and pepper. Mix until well combined.
Shape the Potato Balls:
Take about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used.
Prepare the Coating:
In a shallow bowl, combine breadcrumbs, Parmesan cheese, and paprika.
Roll each potato ball in the breadcrumb mixture until evenly coated.
Bake the Potato Balls:
Preheat the oven to 400°F (200°C).
Place the coated potato balls on a baking sheet lined with parchment paper. Brush or spray lightly with melted butter or cooking spray for extra crispiness.
Bake for 25-30 minutes, or until golden brown and crispy.
Serve:
Let cool slightly and serve warm with sour cream or your favorite dipping sauce.
Notes & Tips
Mashed Potatoes:
Use leftover mashed potatoes, but make sure they’re firm and not too creamy. Add extra breadcrumbs if the mixture is too wet.
Cheese Options:
Swap cheddar for mozzarella, pepper jack, or a cheese blend for a different flavor.
Bacon Substitutes:
Use turkey bacon or omit bacon for a vegetarian option. You can also add sautéed mushrooms for extra flavor.
Breadcrumbs:
Panko breadcrumbs yield a crispier coating compared to regular breadcrumbs.
Deep Frying Option:
For an extra indulgent version, deep fry the balls in oil at 350°F (175°C) for 2-3 minutes until golden brown.
Q&A
Q: Can I make these ahead of time?
A: Yes, prepare the balls and refrigerate (uncooked) for up to 24 hours. Bake them fresh for best results.
Q: Can I freeze potato balls?
A: Yes, freeze the uncooked, coated balls on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 5-10 minutes to the baking time.
Q: What dipping sauces pair well with these?
A: Sour cream, ranch, spicy mayo, or marinara sauce are all great choices.
Q: How do I make this gluten-free?
A: Use gluten-free breadcrumbs or crushed gluten-free crackers for the coating.
Q: Can I air fry these?
A: Absolutely! Cook in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.