Cheesy, crispy, and packed with flavor—these are your new favorite snack.
If you’re searching for a fun, easy, and totally irresistible way to use up leftover mashed potatoes, look no further than these Baked Potato Balls. They’re golden on the outside, fluffy on the inside, and loaded with gooey cheese, smoky bacon, and fresh chives. Whether you’re serving them as a party appetizer, game day snack, or a fun side dish, they’re guaranteed to be a crowd-pleaser.
These poppable bites come together in just a few simple steps and bake up beautifully without the need for deep frying. Plus, they’re endlessly customizable, so you can make them your own with your favorite mix-ins and dips.
Why You’ll Love These Potato Balls
- No frying required — all the crisp without the mess
- Perfect for leftovers — uses up mashed potatoes in the tastiest way
- Crispy outside, fluffy center — ultimate texture
- Great for dipping — pair with ranch, sour cream, or BBQ sauce
- Freezer-friendly for easy make-ahead prep
Ingredients
- 2 cups mashed potatoes (cold leftovers work best)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives
- 1/4 cup cooked and crumbled bacon
- 1 large egg, beaten
- 1/2 cup breadcrumbs (regular or panko)
- Salt and pepper, to taste
- Olive oil spray (for baking)
How to Make Baked Potato Balls
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Mix the Filling
In a large mixing bowl, combine the mashed potatoes, cheddar cheese, chives, bacon, beaten egg, salt, and pepper. Mix well until everything is evenly combined.
3. Form the Balls
Scoop out portions of the mixture and roll into small balls, roughly the size of a golf ball.
4. Coat with Breadcrumbs
Roll each ball in the breadcrumbs until fully coated. For extra crunch, press gently to help the coating stick.
5. Bake Until Golden
Place the coated balls on the baking sheet and lightly spray the tops with olive oil. Bake for 20–25 minutes, or until golden brown and crispy on the outside.
6. Serve and Enjoy
Let cool for a few minutes before serving. Pair with your favorite dipping sauce and watch them disappear!
Tips and Variations
- Vegetarian? Skip the bacon and add sautéed mushrooms or spinach for flavor.
- Add some spice: A pinch of cayenne or chopped jalapeños gives these a kick.
- Double coat: For extra crunch, roll in egg again, then breadcrumbs a second time.
- Different cheese: Try mozzarella, gouda, or pepper jack for variety.
- Make it gluten-free: Use gluten-free breadcrumbs.
Serving Suggestions
These Baked Potato Balls are great on their own, but here are a few ideas for serving them:
- With a side of ranch dressing or spicy aioli
- Alongside creamy tomato soup
- With grilled meats like chicken or steak
- Paired with a fresh green salad for balance
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze after baking. Let cool, then place on a tray to freeze solid before storing in a freezer-safe bag.
- Reheat: Warm in the oven at 350°F until hot and crisp, or use an air fryer.
Baked Potato Balls Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2 cups mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives
- 1/4 cup crumbled bacon
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Salt and pepper, to taste
- Olive oil spray
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Mix potatoes, cheese, chives, bacon, egg, salt, and pepper in a bowl.
- Form into golf ball-sized rounds.
- Roll in breadcrumbs to coat.
- Place on baking sheet and spray with olive oil.
- Bake for 20–25 minutes or until golden.
- Cool slightly before serving.
Crispy on the outside, creamy on the inside, and packed with flavor, these Baked Potato Balls are sure to become a staple in your snack rotation. Quick to make, easy to customize, and even easier to eat—you might want to make a double batch!
