Loaded Mashed Potato Balls Recipe
If you have leftover mashed potatoes sitting in the fridge, honestly, this is one of my favorite ways to turn them into something completely new. These Loaded Mashed Potato Balls are crispy on the outside, soft and cheesy in the middle, and packed with bacon and green onions.
I usually make these when I have leftover mashed potatoes after a big family dinner. Everyone seems to love them, and they disappear surprisingly fast! You can fry them for an extra-crispy coating or bake them when you want a lighter option.
Ingredients
For the Potato Balls
- 3 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 2 green onions, finely chopped
- 1 large egg
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
For the Crispy Coating
- 1 cup breadcrumbs or panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs, beaten
- ½ tsp paprika
- Oil, for frying
For Garnishing
- Extra shredded cheddar cheese
- Crispy bacon pieces
- Chopped green onions
Step-by-Step Method
1. Prepare the Potato Mixture
Place the cold mashed potatoes in a large bowl. Add shredded cheddar cheese, cooked bacon, chopped green onions, one egg, flour, garlic powder, onion powder, black pepper, and salt.
Mix everything until well combined.
Tip: I usually use cold mashed potatoes because they’re firmer and much easier to shape.
2. Shape the Potato Balls
Take about 2 tablespoons of the mixture and roll it between your hands to form a compact ball.
Continue until all the mixture has been used. You should get approximately 18–22 potato balls, depending on their size.
3. Set Up the Coating
Place the flour in one bowl, beaten eggs in a second bowl, and breadcrumbs mixed with paprika in a third bowl.
Coat each potato ball in flour, then dip it into the beaten egg, and finally roll it in the breadcrumbs.
Make sure the entire surface is covered.
4. Chill the Potato Balls
Place the coated potato balls on a plate or tray and refrigerate for about 20–30 minutes.
Honestly, this little step makes a big difference because it helps the potato balls hold their shape while cooking.
5. Fry Until Golden
Heat about 1–2 inches of oil in a deep skillet or saucepan to approximately 350°F (175°C).
Carefully add the potato balls in small batches. Fry for about 2–3 minutes per side, turning gently, until golden brown and crispy.
Don’t overcrowd the pan because the oil temperature can drop and the coating may become greasy.
6. Drain and Garnish
Transfer the cooked potato balls to a paper towel-lined plate or wire rack.
While they’re still warm, top them with extra shredded cheddar, crispy bacon, and chopped green onions.
Serve immediately and enjoy!
Air Fryer or Oven Option
Air Fryer
Spray the coated potato balls lightly with cooking spray. Air fry at 400°F (200°C) for 10–14 minutes, turning halfway through, until golden and crisp.
Oven
Place them on a parchment-lined baking sheet and lightly spray with oil. Bake at 425°F (220°C) for about 18–22 minutes, turning halfway through.
Cooking Tips
- Use cold mashed potatoes: Warm potatoes can make the mixture too soft.
- Don’t make the balls too large: Smaller balls cook more evenly and are easier to crisp.
- Use panko: It gives the outside an especially crunchy texture.
- Chill before cooking: This helps prevent the potato balls from falling apart.
- Don’t overcrowd the pan: Fry in batches for the best crispy coating.
- Add more cheese: If you’re a serious cheese lover, add mozzarella or Monterey Jack along with the cheddar.
- Season to taste: If your leftover mashed potatoes are already heavily seasoned, reduce the added salt.
Serving Suggestions
These loaded potato balls are great as an appetizer, snack, or side dish. I usually serve them with:
- Ranch dressing
- Sour cream
- Garlic aioli
- Spicy mayo
- Cheese sauce
- BBQ sauce
- Fresh green salad
- Grilled chicken or steak
For a party, arrange them on a platter and sprinkle with extra bacon, cheddar, and green onions just before serving.
Approximate Nutrition Per Serving
Based on approximately 5 potato balls per serving; values vary depending on frying method and ingredients.
- Calories: 390
- Protein: 13g
- Fat: 22g
- Carbohydrates: 34g
- Fiber: 2g
- Sodium: 650mg
Conclusion
These Loaded Mashed Potato Balls are proof that leftovers don’t have to be boring. You get crispy golden breadcrumbs on the outside with warm, creamy mashed potatoes, melted cheddar, smoky bacon, and fresh green onions inside.
Honestly, they’re hard to stop eating once you start! They’re perfect for game nights, family gatherings, holiday leftovers, or simply when you’re craving a fun and comforting snack.
5 Frequently Asked Questions
1. Can I use leftover mashed potatoes?
Absolutely! In fact, leftover mashed potatoes are perfect for this recipe. Cold, firm potatoes are easier to shape than freshly made mashed potatoes.
2. Why are my potato balls falling apart?
The mixture may be too soft or warm. Add a little extra flour or breadcrumbs and refrigerate the balls for 20–30 minutes before cooking.
3. Can I freeze mashed potato balls?
Yes. Place uncooked, coated potato balls on a tray and freeze until firm. Transfer them to a freezer-safe container and freeze for up to about 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
4. Can I make them without bacon?
Yes. Simply leave out the bacon or replace it with finely chopped cooked sausage, turkey bacon, or extra cheese.
5. What is the best cheese to use?
Sharp cheddar gives the potato balls a delicious, strong cheesy flavor. You can also combine cheddar with mozzarella, Monterey Jack, or Colby for extra meltiness.