Crispy Cheese-Stuffed Potato Balls!

🧀🥔 Crispy Cheese-Stuffed Potato Balls

Perfect as an appetizer, snack, or party food—crispy shell, fluffy potato, stretchy cheese pull.

⏱ Time

• Prep: 25 minutes

• Cook: 10–15 minutes

• Total: 40 minutes

🍽 Servings

• Makes about 16–18 potato balls

🛒 Ingredients

Potato Mixture

• 2½ cups mashed potatoes (cold, smooth, no lumps)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ¼ tsp paprika (optional)

• 2 tbsp chopped chives or green onions

Cheese Filling

• ¾–1 cup mozzarella cheese, cut into small cubes

  • (Cheddar, Monterey Jack, or mozzarella sticks also work)

Breading

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs or panko

For Frying

• Oil for deep frying (vegetable or canola)

🧑‍🍳 Instructions

1. Prepare the Potatoes

• Make sure mashed potatoes are cold (this helps shaping).

• Mix in salt, pepper, garlic powder, paprika, and chives.

2. Stuff the Potato Balls

• Scoop about 2 tablespoons of potato mixture.

• Flatten slightly, place a cube of cheese in the center.

• Wrap potato around cheese and roll into a smooth ball.

• Repeat until all are formed.

3. Bread the Balls

Set up a breading station:

1. Roll each ball in flour

2. Dip in beaten egg

3. Coat fully in breadcrumbs

For extra crispiness, repeat the egg + breadcrumb step.

4. Fry

• Heat oil to 350°F (175°C).

• Fry potato balls in batches for 2–3 minutes, turning until golden brown.

• Remove and drain on paper towels.

5. Serve

• Sprinkle with chopped chives.

• Serve hot so the cheese stays gooey.

Great with:

• Sour cream

• Garlic mayo

• Marinara

• Ranch

❓ Q & A (Frequently Asked Questions)

Q: What potatoes work best?

A: Russet or Yukon Gold potatoes—starchy and fluffy.

Q: Can I bake instead of fry?

A: Yes.

• Bake at 400°F (200°C) for 18–22 minutes

• Flip halfway

• Spray lightly with oil for better browning

Q: Can I air fry them?

A: Absolutely.

• Air fry at 375°F (190°C) for 10–12 minutes

• Shake or turn halfway

Q: How do I keep the cheese from leaking?

A:

• Fully seal the potato around the cheese

• Chill balls 10–15 minutes before frying

• Double-bread for extra protection

Q: Can I make these ahead of time?

A: Yes.

• Shape and bread them

• Refrigerate up to 24 hours before cooking

Q: Can they be frozen?

A: Yes.

• Freeze un-fried balls on a tray

• Store up to 2 months

• Fry or air fry straight from frozen (add 1–2 minutes)

Q: Can I add flavor to the potato mixture?

A: Definitely. Try:

• Grated Parmesan

• Bacon bits

• Smoked paprika

• Italian seasoning

Q: What’s the texture supposed to be like?

A:

• Crispy, golden crust

• Soft, fluffy potato inside

• Stretchy, melty cheese center.