Fried Mashed Potato Balls With Bacon and Cheese Recipe

If indulgence had a mascot, Fried Mashed Potato Balls With Bacon and Cheese would be it! Imagine everything you love about classic comfort food—creamy potatoes, smoky bacon, gooey cheese—bundled into a golden, crunchy bite-sized snack that’s totally irresistible. Whether you need a party appetizer or just want a snack to spoil yourself, these little wonders have you covered.

Ingredients You’ll Need

You won’t believe how just a few kitchen staples combine to create something this magical! Each ingredient in these Fried Mashed Potato Balls With Bacon and Cheese brings its own personality—whether it’s melty cheese for richness or jalapeños for a cheeky little kick, every component counts.

• Mashed potatoes (3 cups): The creamier, the better! Leftovers work perfectly, just make sure they’re cold so the balls hold their shape.
• Colby jack cheese (1 ½ cups, shredded): Melts beautifully and offers that classic flavor. You can play around with other cheeses too!
• Green onions (2, diced): These bring a mild, fresh bite that balances the richness.
• Jalapeño (1 ½, diced): Adds just enough heat without overwhelming the other flavors; feel free to adjust for your spice tolerance.
• Cooked bacon (1 cup, crumbled): Smoky, salty, and absolutely essential for that craveable umami punch.
• Salt and pepper, to taste: Season everything so the flavors really shine.
• Eggs (2 large): These bind the bread crumbs to the potato balls for the ultimate crispy shell.
• Panko bread crumbs (1 ½ cups): The secret to that golden, shatteringly crisp crunch.
• Neutral oil (2-3 cups): For frying—use a high-heat oil like canola, vegetable, or peanut.

Variations

The beauty of Fried Mashed Potato Balls With Bacon and Cheese is just how easy it is to put your own spin on them! You can tailor these bites to your favorite flavors, dietary needs, or even what’s hanging out in your fridge tonight.

• Cheese Swap: Try swapping the colby jack for sharp cheddar, pepper jack, or even smoked gouda for a different flavor profile.
• Meat-Free: Omit the bacon and amp up the cheese, or use vegetarian bacon for a meatless version that still brings the savory richness.
• Spice Levels: Skip the jalapeño for a kid-friendly batch, or add double for heat-lovers who want to turn things up!
• Gluten-Free Crunch: Use gluten-free panko or crushed rice crackers to make these safe for gluten-sensitive friends.

How to Make Fried Mashed Potato Balls With Bacon and Cheese

Step 1: Mix Up the Filling

Start by adding your cold mashed potatoes to a large mixing bowl, then stir in the diced green onions, shredded cheese, chopped jalapeños, crumbled bacon, and a generous sprinkle of salt and black pepper. Don’t be shy—really mix until every bite is studded with melty cheese and crispy bacon bits!

Step 2: Set Up the Coating Station

In one small bowl, whisk together the eggs. In another, pour in those crisp panko bread crumbs. This assembly line makes breading a breeze when your hands are ready for action.

Step 3: Shape and Bread

Using a cookie scoop or your hands, form the potato mixture into ½-inch balls (aim for slightly smaller than a golf ball for the most snackable size). Dip each into the beaten egg, let the excess drip off, then roll in panko until nicely coated on all sides. Repeat with the rest—you’ll end up with a tray of irresistible, ready-to-fry morsels.

Step 4: Fry to Crispy Perfection

Heat 2-3 cups of neutral oil in a deep skillet or pot over medium-high heat. To check if it’s hot enough, drop in a few panko crumbs—if they sizzle, you’re set! Fry the potato balls in batches, turning every minute or so, until they’re gorgeously golden and crisp all over (about 4-5 minutes). Lift them out using a slotted spoon onto a paper-towel-lined tray to drain off any excess oil.

Step 5: Serve and Savor

Serve your Fried Mashed Potato Balls With Bacon and Cheese fresh and hot! Enjoy them on their own or pair with your favorite dipping sauces—ranch, sour cream, or even spicy sriracha mayo all work beautifully here.

How to Serve Fried Mashed Potato Balls With Bacon and Cheese

Garnishes

A sprinkle of chopped chives or extra crumbled bacon makes these Fried Mashed Potato Balls With Bacon and Cheese look as good as they taste. A little grated parmesan or a dash of smoked paprika on top brightens things up for the eyes and the palate.

Side Dishes

Pair these crunchy bites with a crisp green salad or fresh veggie platter to balance out all that cheesy richness. They’re also fantastic alongside grilled meats, burgers, or even a big bowl of chili for the ultimate cozy spread.

Creative Ways to Present

Pile them high on a rustic wooden board with little dipping bowls for a party-worthy appetizer tray, or skewer them onto toothpicks for easy passing at gatherings. You can even make “loaded potato skewers” by alternating balls with cherry tomatoes and pickles for a fun, colorful look!

Make Ahead and Storage

Storing Leftovers

If you’re somehow left with extra Fried Mashed Potato Balls With Bacon and Cheese, tuck them into an airtight container and refrigerate for up to 3 days. Keep some napkins handy—they’re just as snackable cold as they are hot!

Freezing

These potato balls freeze beautifully. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat straight from frozen for a speedy, homemade snack whenever cravings strike.

Reheating

For the crispiest results, reheat in an oven or air fryer at 375°F until sizzling hot and crunchy again. The microwave works in a pinch, but you’ll lose some of that glorious crunch—so the oven is definitely worth the extra couple minutes!

FAQs

Final Thoughts

Trust me, once you try these Fried Mashed Potato Balls With Bacon and Cheese, you’ll want to make them for every party, family dinner, and midnight snack attack. They’re easy, crowd-pleasing, and so much fun to make and eat. Give them a try—and let your taste buds thank you later!

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