Baked Potato Balls Recipe (Oven-Baked and Crispy)
If you have leftover mashed potatoes, turn them into these golden, cheesy Baked Potato Balls. Crispy on the outside and soft inside, they’re perfect as snacks, appetizers, or side dishes.
Ingredients
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2 cups mashed potatoes (cold leftovers work best)
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1/2 cup shredded cheddar cheese
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1/4 cup chopped chives
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1/4 cup cooked and crumbled bacon
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1 large egg, beaten
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1/2 cup breadcrumbs (regular or panko)
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Salt and pepper, to taste
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Olive oil spray (for baking)
How to Make Baked Potato Balls
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Mix the Filling
In a large bowl, combine mashed potatoes, cheddar cheese, chives, bacon, beaten egg, salt, and pepper. Stir until the ingredients are evenly mixed.
Step 3: Form the Balls
Scoop out spoonfuls of the mixture and roll them into golf ball-sized rounds using your hands.
Step 4: Coat with Breadcrumbs
Roll each potato ball in breadcrumbs until completely coated. Gently press to help the coating stick for a crispier finish.
Step 5: Bake Until Golden
Arrange the coated balls on the baking sheet and lightly spray with olive oil. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
Step 6: Serve and Enjoy
Let them cool for a few minutes before serving. Enjoy with ranch dressing, spicy aioli, or ketchup.
Tips and Variations
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Vegetarian Option: Skip the bacon and add sautéed mushrooms or spinach.
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Add Heat: Mix in cayenne pepper or finely chopped jalapeños.
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Extra Crunch: Double coat by dipping in egg and breadcrumbs twice.
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Try Different Cheeses: Mozzarella, gouda, or pepper jack add new flavors.
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Gluten-Free: Use gluten-free breadcrumbs for an allergy-friendly version.
Serving Suggestions
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Serve with ranch or aioli for dipping.
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Pair with creamy tomato soup for comfort food.
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Enjoy alongside grilled chicken or steak.
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Add to a fresh salad for a light meal.
Storage and Reheating
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Refrigerate: Keep in an airtight container for up to 3 days.
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Freeze: Let baked balls cool, then freeze on a tray before transferring to a freezer bag.
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Reheat: Warm in the oven at 350°F (175°C) or re-crisp in an air fryer.