Potato Cheese Balls Recipe

 

Easy Cheesy Potato Balls Recipe: Crispy Outside, Gooey Inside

Craving a snack that's crunchy on the outside, soft and cheesy within, and perfect for parties or game days? These cheesy potato balls are your ultimate treat! Made with mashed potatoes, gooey cheese, and a crispy breadcrumb coating, they're fried or baked to golden perfection and burst with flavor in every bite. Ready in under 30 minutes (plus chilling time), this beginner-friendly recipe uses leftover mashed potatoes for convenience and yields about 20-25 balls—ideal for appetizers, sides, or kid-friendly snacks. Whether you're searching for an easy cheesy potato balls recipe, crispy cheese-stuffed potato balls, or a homemade version of arancini with a potato twist, this crowd-pleaser has gone viral for its irresistible cheese pull and simple prep.

Inspired by classic potato croquettes but amped up with cheese for that gooey center, these balls are a staple in home cooking and street food alike. Let's roll them up!

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POTATO CHEESE BALL | CRISPY POTATO CHEESE BALL | CRISPY & CHESSY POTATO SNACKS | N'Oven

What Are Cheesy Potato Balls (Crispy Outside)?

Cheesy potato balls are bite-sized snacks where mashed potatoes are mixed with seasonings, stuffed with cheese like mozzarella for a melty core, shaped into balls, and coated in breadcrumbs before frying or baking for a crispy exterior. Popular as an appetizer or party food, they're similar to arancini (Italian rice balls) but use potatoes for a softer, more accessible base. This crispy outside version emphasizes a golden, crunchy coating while keeping the inside creamy and cheesy—around 100-150 calories per ball, making them a fun, indulgent treat. Unlike plain potato tots, the cheese filling adds a surprise pull, and they're naturally vegetarian (vegan with swaps) and gluten-free adaptable. Think of them as the perfect fusion of comfort and crunch!

Ingredients for Cheesy Potato Balls

This recipe makes 20-25 balls and uses everyday staples—many versions incorporate herbs or spices for extra flavor.

• 3-4 medium potatoes (about 2 lbs/900g), boiled and mashed
• 1 cup shredded cheese (mozzarella for melt, cheddar for sharpness—mix recommended)
• 1/4 cup grated Parmesan cheese (optional for savoriness)
• 1 egg, beaten (for binding; flax egg for vegan)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 cup breadcrumbs (panko for extra crisp)
• Oil for frying (or spray for baking)
• Optional: 1/4 cup chopped herbs like parsley or chives; 1/4 tsp paprika for spice

Use cold mashed potatoes for easier shaping—leftover works best!

Step-by-Step Instructions: How to Make Cheesy Potato Balls

This simple frying method yields crispy balls; bake for a healthier option. Prep time: 15 minutes | Chill time: 15 minutes | Cook time: 10 minutes.

1. Prepare the Potato Mixture: In a bowl, mix mashed potatoes, Parmesan, garlic powder, onion powder, salt, pepper, and optional herbs until combined. If too dry, add a splash of milk.
2. Stuff with Cheese: Take a small portion of potato mix (about 2 tbsp), flatten into a disc, place 1 tsp shredded cheese in the center, and wrap potato around it to form a ball. Repeat for all.

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5 Ingredient Crispy Mashed Potato Cheese Balls - Yay! For Food

3. Chill the Balls: Place on a tray and chill in the fridge for 15 minutes to firm up—helps with coating.
4. Coat the Balls: Dip each ball in beaten egg, then roll in breadcrumbs until fully coated. For extra crisp, double-dip.
5. Fry or Bake: For frying: Heat oil in a deep pan to 350°F. Fry in batches for 3-4 minutes until golden. Drain on paper towels. For baking: Spray with oil and bake at 400°F for 15-20 minutes, flipping halfway.
6. Serve: Enjoy hot with ketchup, aioli, or marinara for dipping!

Tips for the Perfect Cheesy Potato Balls (Crispy Outside)

• Potato Texture: Use russet potatoes for fluffiness; mash smooth but not gummy.
• Cheese Choice: Mozzarella gives the best melt; cube it for easier stuffing.
• Crisp Coating: Panko breadcrumbs add crunch—toast them first for golden color.
• Make-Ahead: Shape and coat balls up to a day ahead; fry or bake fresh.
• Oil Temp: Maintain 350°F for crisp without grease—use a thermometer.
• Common Mistakes: Overfill with cheese—it leaks; chill well before cooking.

Variations on Cheesy Potato Balls

• Spicy Kick: Add jalapenos or chili powder to the mix.
• Vegan Version: Use vegan cheese and flax egg; coat with crushed cornflakes.
• Loaded Style: Mix in bacon bits or green onions for flavor.
• Air-Fryer Hack: Air-fry at 375°F for 10-12 minutes for oil-free crisp.
• Sweet Twist: Use sweet potatoes and cinnamon for a dessert version.
• Italian Fusion: Add Italian herbs and serve with marinara.

Frequently Asked Questions (FAQs)

How do I make cheesy potato balls crispier?

Use panko and double-coat; fry in hot oil or air-fry for best results.

Can I bake cheesy potato balls instead of frying?

Yes! Bake at 425°F for 20 minutes, flipping halfway—spray with oil for crunch.

Are cheesy potato balls gluten-free?

Switch breadcrumbs to gluten-free panko—yes!

How long do cheesy potato balls last?

Refrigerate for up to 3 days; reheat in oven at 350°F for 10 minutes to restore crisp.

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CRISPY POTATO CHEESE BALLS RECIPE | How Tasty

Why You'll Love These Cheesy Potato Balls (Crispy Outside)

These easy cheesy potato balls are crunchy, gooey, and full of flavor—a fun snack that's customizable and kid-approved. With simple prep and endless variations, they're a staple you'll make on repeat. Fry or bake a batch today and enjoy the cheesy goodness!

Share your potato ball pics in the comments below. Happy cooking!