There’s nothing quite like crispy, golden potato balls stuffed with gooey melted cheese. These Cheesy Loaded Potato Balls are everything you love about comfort food—creamy mashed potatoes, crispy coating, and a cheesy surprise in every bite. They’re the perfect snack, appetizer, or party treat that will have everyone reaching for more. Trust me, you’re going to love this!
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Why You’ll Love Cheesy Loaded Potato Balls
Versatile: Whether you’re serving them as a side dish, a party appetizer, or even a fun snack, these potato balls fit any occasion. They’re just as great for game nights as they are for holiday spreads.
Budget-Friendly: Made with simple, affordable ingredients like potatoes, cheese, and breadcrumbs, this recipe proves that delicious doesn’t have to be expensive.
Easy to Make: No fancy techniques required! If you can mash potatoes and shape them into balls, you’re already halfway there.
Crispy on the Outside, Creamy on the Inside: The contrast between the crunchy coating and the soft, cheesy center makes every bite irresistible.
Customizable: Add bacon, green onions, or different types of cheese to make them your own.
Ingredients in Cheesy Loaded Potato Balls
Here’s what makes these little bites so addictive:
Mashed Potatoes: The base of our potato balls—creamy, seasoned mashed potatoes that hold everything together.
Cheese: The star of the show! Use mozzarella for a gooey pull or cheddar for a rich, bold flavor.
Bacon (Optional): Adds a smoky, savory crunch that takes these to the next level.
Green Onions: A touch of freshness and mild onion flavor.
Eggs: Helps bind the mixture together and ensures a crisp coating.
Flour: Coats the potato balls before dipping them in egg and breadcrumbs, creating the perfect crunchy texture.
Breadcrumbs: Panko breadcrumbs make them extra crispy, but regular breadcrumbs work too.
Seasonings: A mix of salt, pepper, garlic powder, and paprika enhances the flavor.
Oil for Frying: Use a neutral oil like vegetable or canola oil for deep frying.
Instructions
Let’s get started on these crispy, cheesy bites:
Prepare the Mashed Potatoes: If using leftover mashed potatoes, make sure they’re well-seasoned and chilled. If making fresh, let them cool completely before shaping.
Shape the Potato Balls: Scoop out a portion of mashed potatoes, place a cube of cheese in the center, and roll into a ball, ensuring the cheese is fully enclosed.
Coat the Potato Balls: Roll each ball in flour, then dip into beaten eggs, and finally coat with breadcrumbs for a crispy finish.
Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C). This ensures the potato balls cook evenly and get that perfect golden crust.
Fry Until Golden: Fry the potato balls in batches, making sure not to overcrowd the pan. Cook for 3–4 minutes until golden brown and crispy.
Drain and Serve: Remove from the oil, drain on paper towels, and serve warm with your favorite dipping sauce.
How to Serve Cheesy Loaded Potato Balls
These delicious bites pair perfectly with a variety of dips and sides:
Dipping Sauces: Serve with ranch, marinara, sour cream, or spicy aioli for extra flavor.
As a Party Appetizer: Arrange them on a platter with toothpicks for easy grabbing.
With a Side Salad: Balance the richness with a crisp, fresh salad.
As a Snack: Enjoy them on their own with a sprinkle of extra cheese and green onions.
Additional Tips
- Chill Before Frying: Refrigerating the shaped potato balls for 15–30 minutes helps them hold their shape while frying.
- Air Fryer Option: For a healthier version, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Make Ahead: You can shape and coat the potato balls in advance and freeze them. Fry directly from frozen, adding an extra minute or two to the cooking time.
- Cheese Variations: Try swapping mozzarella for gouda, pepper jack, or even cream cheese for a fun twist.
FAQ
Q1: Can I bake these instead of frying?
A1: Yes! Bake them at 400°F (200°C) for 20 minutes, turning halfway for even crispness.
Q2: What’s the best cheese to use?
A2: Mozzarella gives the best cheese pull, while cheddar offers a sharper, bolder flavor.
Q3: Can I freeze them?
A3: Absolutely! Freeze before frying, then fry straight from frozen.
Q4: How do I prevent them from falling apart?
A4: Make sure your mashed potatoes are cold and well-seasoned, and don’t skip the flour coating—it helps keep them intact.
Q5: Can I add other ingredients?
A5: Yes! Try adding chopped jalapeños, ham, or caramelized onions for extra flavor.
Q6: What’s the best oil for frying?
A6: Use vegetable, canola, or peanut oil for a neutral taste and crispy texture.
Q7: Can I make them gluten-free?
A7: Yes! Use gluten-free flour and breadcrumbs.
Q8: How do I store leftovers?
A8: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
Q9: Can I make mini versions?
A9: Yes! Just use smaller scoops and adjust frying time accordingly.
Q10: What if I don’t have breadcrumbs?
A10: Crushed crackers or cornflakes work as a great alternative.
Final Thoughts
Cheesy Loaded Potato Balls are the ultimate comfort food crispy, creamy, and filled with melty cheese. Whether you’re making them for a party, a snack, or just because you’re craving something delicious, they’re guaranteed to be a hit. Try them out and let me know how they turn out. Happy cooking!
Print
Cheesy Loaded Potato Balls
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Description
These Cheesy Loaded Potato Balls are crispy on the outside and packed with creamy mashed potatoes, bacon, and gooey mozzarella inside. Perfectly seasoned and deep-fried to golden perfection, they’re served with a homemade garlic aioli for the ultimate appetizer!
Ingredients
For the Potato Balls:
- 3 large potatoes, peeled and chopped
- 3 tbsp milk
- 3 tbsp flour
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 cup chopped bacon
- 2 green onions, sliced
- Mozzarella, cubed
- 2 eggs
- 1/2 to 1 cup panko breadcrumbs
- Canola oil (for frying)
For the Garlic Aioli:
- 2 garlic cloves, minced
- Pinch of salt
- 1/4 lemon, juiced
- 1/2 cup mayo
- 1 tsp fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Peel and chop the potatoes into large chunks. Place them in a pot of cold salted water and bring to a boil. Cook until fork-tender, then drain.
- Mash the potatoes using a potato ricer or masher. Stir in the milk, flour, and seasonings.
- Fold in the chopped bacon and sliced green onions.
- Scoop out portions of the potato mixture and flatten them in your hand. Place a cube of mozzarella in the center, then wrap the potato mixture around it, rolling into a smooth ball. Repeat with remaining mixture.
- Beat the eggs in one bowl and add panko breadcrumbs to another. Dip each potato ball into the eggs, then roll in panko, pressing gently to coat evenly.
- Heat canola oil in a deep pan over medium-high heat. Fry the potato balls in batches until golden brown, then transfer to a paper towel-lined plate. Sprinkle with salt.
- For the garlic aioli, mash the garlic into a paste with salt. In a small bowl, mix garlic, lemon juice, mayo, parsley, and additional salt & pepper if needed.
- Serve crispy potato balls with garlic aioli for dipping and enjoy!
Notes
- Test oil temperature by dropping a small piece of panko in—if it sizzles immediately, it’s ready.
- Use a deep-fry thermometer for accuracy (350°F/175°C is ideal).
- Air fryer alternative: Cook at 400°F (200°C) for 12-15 minutes, flipping halfway.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg