Name: Loaded Mashed Potato Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cold leftover mashed potatoes; 1 cup sharp cheddar cheese, shredded; ⅓ cup cooked bacon, crumbled (about 4 slices); 2 green onions, finely chopped; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 large egg, beaten; 1 cup breadcrumbs, divided (plus more if needed); ½ cup all-purpose flour; 2 large eggs, beaten (for breading); Vegetable oil, for frying

If you've got leftover mashed potatoes and a craving for something outrageously delicious, these Loaded Mashed Potato Balls are about to become your new obsession. Imagine creamy mashed potatoes blended with sharp cheddar, crispy bacon, and green onions, then rolled into perfectly poppable bites and fried to golden, crispy perfection-absolutely irresistible!

These little flavor bombs are crunchy on the outside, creamy and cheesy on the inside, and loaded with all the best "baked potato" fixings. They're the ultimate crowd-pleasing appetizer for game days, parties, or whenever you want to turn ordinary leftovers into something extra special.

I love making these as a fun, make-ahead snack for movie nights with the family. Trust me, nobody can eat just one!

Golden, bite-sized mashed potato balls loaded with cheese and bacon, served with dipping sauce

Why You'll Love This Recipe

Transforms leftovers into a craveable treat
Super quick and easy to make with minimal prep
Crispy on the outside and gooey, cheesy on the inside
Perfect for parties, potlucks, or game-day snacks

Key Ingredients for Loaded Mashed Potato Balls

See recipe card below for full list of measurements, ingredients, and instructions.

Mashed Potatoes

Mashed potatoes form the creamy, fluffy base of each ball. Use well-chilled leftovers for the best texture-cold potatoes make it easier to shape the mixture. If your potatoes are extra wet, add a few tablespoons of breadcrumbs to firm them up.

Sharp Cheddar Cheese

Cheddar cheese brings melty goodness and a punch of tangy flavor. Grate your own cheese for the smoothest melt, or swap in Monterey Jack or Pepper Jack for a twist. Any good melting cheese will work!

Cooked Bacon

Crispy, crumbled bacon packs each bite with smoky, savory flavor. Cook your bacon until crisp and drain it well so it doesn't make the mixture greasy. You can substitute turkey bacon or even finely chopped cooked ham if you like.

Green Onions

Green onions add freshness and a mild, zippy onion flavor that cuts through the richness. Use both green and white parts for variety, or swap in chives for a milder taste.

Breadcrumbs

Breadcrumbs are essential both for binding the mixture and for the crispy coating. Use regular or panko breadcrumbs. For gluten-free, simply use your favorite gluten-free breadcrumbs.

Loaded Mashed Potato Balls cooking process

Instructions for Loaded Mashed Potato Balls

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Potato Filling

In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, black pepper, 1 beaten egg, and ⅓ cup breadcrumbs. Stir everything together until well mixed and you have a thick, cohesive mixture.

Shape into Balls

Scoop out golf ball-sized portions of the mixture (about 1 ½ tablespoons each), roll them into smooth balls, and place them on a parchment-lined baking sheet. If the mixture is sticky, lightly wet your hands or add a bit more breadcrumbs.

Chill the Potato Balls

Chill the formed balls in the refrigerator for at least 20 minutes. This helps them firm up, making them easier to bread and fry later.

Bread the Potato Balls

Set up a breading station with three shallow bowls: one with flour, one with the 2 beaten eggs, and one with the remaining breadcrumbs. Roll each potato ball first in flour, then dip in egg, then coat well in breadcrumbs. Place them back on the baking sheet.

Fry Until Crispy

Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the potato balls in batches (don't overcrowd the pan) for 2 to 3 minutes, turning as needed, until golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.

Serve Hot

Serve immediately while they're crispy and gooey inside! Enjoy them plain or with your favorite dipping sauces like sour cream, ranch, or spicy ketchup.

Recipe Variations

Veggie-Loaded Mashed Potato Balls

Skip the bacon and add a handful of sautéed spinach, chopped broccoli, or roasted red peppers for a vegetarian twist that's just as satisfying and colorful.

Gluten-Free Option

Use gluten-free breadcrumbs and swap the all-purpose flour for a gluten-free flour blend. Everything else remains the same-you'll get the same amazing crispy crunch!

Spice It Up

Mix finely diced jalapeños or a pinch of cayenne pepper into the potato mixture for a gentle kick. Pepper Jack cheese is also a great swap for an extra layer of heat.

Cheesy Explosion

For an even gooier bite, press a small cube of mozzarella or cream cheese into the center of each ball before shaping. Surprise cheese pulls with every bite!

Oven-Baked Alternative

Prefer not to fry? Bake the breaded potato balls on a parchment-lined sheet at 425°F (220°C) for 20-25 minutes, flipping halfway through, until they're golden and crispy.

Serving Suggestions

Serve Loaded Mashed Potato Balls as a hearty appetizer alongside sour cream, ranch, or spicy sriracha mayo for dipping. For a full meal, pair with a fresh green salad, grilled veggies, or even as the perfect side to roast chicken. A sprinkle of extra green onions or chopped parsley makes a colorful, flavorful garnish.

Storage and Reheating

Store leftover potato balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for 8-10 minutes to restore their crispiness. Freeze cooked balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat straight from frozen in a hot oven-no need to thaw!

Frequently Asked Questions About Loaded Mashed Potato Balls (FAQ)

Q: Can I use instant mashed potatoes for this recipe?

A: Yes, you can! Just make sure they're thick and well-chilled before mixing. Instant potatoes work best when prepared with less liquid for a firmer mixture.

Q: Can I bake instead of fry the potato balls?

A: Absolutely. Bake them at 425°F (220°C) for 20-25 minutes, turning halfway through. They won't be quite as crisp as fried, but still delicious.

Q: What should I do if my mixture is too soft to roll into balls?

A: Stir in extra breadcrumbs, a tablespoon at a time, until the mixture holds its shape easily. Chilling the mixture helps, too!

Thank you so much for stopping by! These Loaded Mashed Potato Balls are sure to become a hit at your next party, holiday, or family movie night. Give them a try, and don't forget to leave a comment or star rating below-I'd love to hear how you liked them!