Baked Potato Balls

Crispy outside. Cheesy inside. The ultimate leftover mashed potato makeover.

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Why You’ll Love This Recipe

• Crispy without frying – These bake up golden without the need for oil splatter or messy cleanup.

• Leftovers reimagined – Turn yesterday’s mashed potatoes into today’s irresistible snack.

• Flavor-packed – Bacon, cheddar, and chives deliver big taste in a small bite.

• Freezer-friendly – Make ahead and reheat for instant gratification.

• Picky-eater approved – Even kids can’t resist cheesy potato puffs!

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Ingredients (Makes 16–20 balls | Serves 4)

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How to Make Baked Potato Balls

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.

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Step 2: Mix the Filling

In a large mixing bowl, stir together:

• 2 cups cold mashed potatoes

• ½ cup shredded cheddar

• ¼ cup chopped chives

• ¼ cup crumbled bacon

• 1 beaten egg

• Salt and pepper, to taste

Use a spatula or clean hands to combine until the mixture is uniform. Cold mashed potatoes work best because they’re firmer and easier to shape.

Want it extra cheesy? Stir in a few small cubes of mozzarella for gooey centers.

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Step 3: Shape the Balls

Using a small scoop or spoon, portion out about 1 ½ tablespoons of mixture.
Roll between your palms into balls roughly the size of a golf ball (about 1 ½ inches in diameter). Repeat until all the mixture is used.

If the mixture is too sticky, chill it for 15–20 minutes to firm up before shaping.

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Step 4: Coat with Breadcrumbs

Pour ½ cup of breadcrumbs into a shallow bowl.
Roll each ball in the breadcrumbs, pressing gently so the coating adheres.

For a thicker crust, roll the balls in extra beaten egg, then coat in a second layer of breadcrumbs.

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Step 5: Bake Until Golden

Place the coated potato balls evenly on the prepared baking sheet.
Lightly spray the tops with olive oil spray to encourage crisping.

Bake for 20 to 25 minutes, or until:

• Golden brown and crisp on the outside

• Heated through and cheesy inside

Rotate the tray halfway through baking for even browning.

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Step 6: Serve and Enjoy

Let the potato balls cool for about 5 minutes.
Serve warm with your favorite dips like:

• Sour cream

• Ranch dressing

• Spicy aioli

• Sriracha mayo

• BBQ sauce

Great as a game-day snack, side dish, or party finger food.

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️ Variations & Add-Ins

• Vegetarian? Skip the bacon. Add sautéed mushrooms, roasted red peppers, or spinach instead.

• Kick up the heat: Stir in a pinch of cayenne, chopped jalapeños, or smoked paprika.

• Herb it up: Mix in parsley, thyme, or rosemary for depth.

• Try other cheeses: Swap cheddar with mozzarella, pepper jack, or gouda for a new flavor profile.

• Gluten-free? Use gluten-free breadcrumbs or crushed cornflakes for coating.

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Serving Suggestions

These Baked Potato Balls shine on their own, but they also go great with:

• A side of soup like tomato basil or loaded potato

• Sliders or grilled meats for a fun twist on fries

• A crisp green salad with tangy vinaigrette

• A charcuterie board as a warm element

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Storage & Reheating

To Store (Fridge):

• Cool completely and refrigerate in an airtight container for up to 3 days.

To Freeze:

• Let baked balls cool completely.

• Place on a tray and freeze until solid.

• Transfer to a freezer bag or container for up to 2 months.

To Reheat:

• Bake at 350°F (175°C) for 10–15 minutes or until hot and crispy.

• Air fryer: 375°F for 5–8 minutes.

• Avoid microwaving—they’ll turn soggy.

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⏱️ Quick Overview

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Final Thoughts

These Baked Potato Balls are more than just a way to use up leftovers—they’re a crispy, creamy, cheesy bite of comfort food. They’re versatile enough to adapt to any flavor craving, make-ahead friendly, and totally addictive.

Make a double batch—you won’t regret it!