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 roundsusing your hands.
Step 4: Coat with Breadcrumbs
Roll each potato ball in breadcrumbsuntil 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 soupfor 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.