Description

These Loaded Mashed Potato Balls are the ultimate comfort food. Crispy on the outside, creamy on the inside, and packed with all the delicious flavors of a loaded baked potato—cheese, bacon, sour cream, and green onions. These little bites are perfect as an appetizer, snack, or side dish, and they’re sure to impress anyone at your next gathering. Plus, they’re easy to make and can be prepared ahead of time for added convenience!

Ingredients

Scale

4 cups mashed potatoes (preferably made ahead of time, cold)
1 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons green onions, chopped (plus extra for garnish)
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (preferably panko)
Vegetable oil (for frying)

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Instructions

Step 1: Prepare the Filling

In a large bowl, combine the cold mashed potatoes, crumbled bacon, shredded cheddar cheese, sour cream, green onions, garlic powder, salt, and pepper. Mix until well combined. Taste and adjust the seasoning if needed.

Step 2: Form the Balls

Using your hands or a spoon, scoop a generous portion of the mashed potato mixture and roll it into a ball, about 1-1.5 inches in diameter. Repeat until all the mixture is used.

Step 3: Coat the Potato Balls

Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
Roll each potato ball first in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs, pressing gently to ensure the coating sticks.

Step 4: Fry the Potato Balls

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). You’ll need enough oil to submerge the potato balls halfway.
Carefully drop the coated potato balls into the hot oil in batches, making sure not to overcrowd the pan.
Fry the potato balls for about 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

Step 5: Serve and Enjoy

Garnish the potato balls with extra chopped green onions, and serve hot with a side of sour cream or your favorite dipping sauce.

Notes

Use Cold Mashed Potatoes: Cold mashed potatoes hold together better and are easier to work with when forming the balls.
Don’t Overfill the Balls: Be careful not to overstuff the mashed potato mixture. A little cheese and bacon inside goes a long way!
Test Oil Temperature: Make sure the oil is at the right temperature (350°F/175°C) to avoid soggy potato balls. If the oil is too cool, the balls will absorb more oil and become greasy.
Make-Ahead Option: You can prepare the potato balls ahead of time, freeze them on a tray, and then fry them directly from the freezer when you’re ready to serve. Just fry them a little longer.

Prep Time: 20 minutes
Cook Time: 15 minutes
Cuisine: American