Crispy Potato Cheddar Cheese Balls Recipe

ByLily
Jump to Recipe· 4.8 from 20 reviews

If you’re looking for a snack that hits all the right spots—crispy on the outside, cheesy and comforting on the inside—then you’re going to love what I have for you today. This Crispy Potato Cheddar Cheese Balls Recipe is one of those recipes I like to pull out when I want to wow my family or guests with a little homemade magic. Seriously, each bite delivers that perfect crunch followed by gooey, cheesy goodness. Stick around, because I’m sharing all my tips so you get them just right every single time.

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Why This Recipe Works

  • Perfect Crispy Coating: The triple-layer breading with flour, egg, and panko ensures an unbeatable crunch every time.
  • Balanced Flavors: A touch of garlic powder and bacon bits adds a savory depth without overpowering the cheesy center.
  • Gooey Cheese Surprise: The mozzarella cubes melt inside the potato balls, giving you that fantastic melty pull we all crave.
  • Simple Ingredients: Using russet potatoes and common pantry staples keeps it easy and accessible for any home cook.
Crispy Potato Cheddar Cheese Balls, Cheesy Potato Balls, Baked Cheese Balls, Crispy Snack Recipes, Easy Cheese Ball Appetizer - There are nine golden brown, crispy round balls with a rough texture scattered on white parchment paper inside a white container. Each ball is sprinkled lightly with small bits of green herbs. To the top right of the balls, there is a small white bowl filled with smooth red sauce, garnished with tiny green herb pieces. The background shows a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Crispy Potato Cheddar Cheese Balls Recipe lies in its simple but thoughtfully chosen ingredients. Each plays its role to create that golden crunch and cheesy goodness you want. Plus, picking the right potatoes and fresh cheese makes a world of difference.

Crispy Potato Cheddar Cheese Balls, Cheesy Potato Balls, Baked Cheese Balls, Crispy Snack Recipes, Easy Cheese Ball Appetizer - Flat lay of two large russet potatoes peeled and chunky cut, a small white bowl of milk, a few pinches of coarse salt scattered, a small pile of black peppercorns, a small heap of garlic powder, a small mound of crumbled crispy bacon bits, mozzarella cheese block cut into half-inch cubes arranged neatly, a small white bowl filled with all-purpose flour, two whole uncracked brown eggs, a small white bowl of panko breadcrumbs mixed with dried parsley, and a few fresh parsley sprigs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet potatoes: Their starchy nature makes them perfect for mashing and crisping up nicely when fried.
  • Milk: Just a splash adds creaminess and helps your mash come together without being gluey.
  • Salt & black pepper: Essential for seasoning, but don’t overdo it—remember the bacon bits add salty flavor too!
  • Garlic powder: Adds a subtle savory note that complements the cheese and bacon beautifully.
  • Bacon bits: Adds a smoky crunch and extra flavor pop—feel free to use real cooked bacon if you prefer.
  • Mozzarella cheese (cubed): Melts to a perfect oozy center, but using a block cheese cut into cubes works better than shredded here.
  • All-purpose flour: Helps the egg and breadcrumbs stick to the potato balls for a perfect crust.
  • Eggs: Bind everything together and help the breadcrumbs adhere for that crispy finish.
  • Panko breadcrumbs: Their coarse texture is key to that irresistibly crunchy outer bite.
  • Dried parsley: Adds a touch of color and a hint of fresh herbal flavor.
  • Canola or vegetable oil: Ideal for frying because of its high smoke point and neutral taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Crispy Potato Cheddar Cheese Balls Recipe is how easy it is to tweak to your taste. Over the years, I’ve added a handful of variations depending on the mood or what’s in my fridge—and honestly, each one turned out just as delicious.

  • Variation: Sometimes, I swap mozzarella for sharp cheddar or pepper jack for a little spicy kick, and guests always ask for seconds.
  • Vegetarian Option: Skip the bacon bits, or try adding finely chopped sautéed mushrooms for an earthy twist.
  • Herbs & Spices: Fresh herbs like chives or thyme added to the mash bring fresh flavor, while smoked paprika in the breadcrumb mix amps up the smokiness.
  • Healthier Fry: If you want to avoid deep frying, air-frying at 400°F for about 10 minutes crisp them up almost as well and cuts the oil usage drastically.

Step-by-Step: How I Make Crispy Potato Cheddar Cheese Balls Recipe

Step 1: Prep and Boil the Potatoes

First things first, wash, peel, and cut your russet potatoes into 1-inch chunks. I find starting with cold water and a pinch of salt in the pot helps the potatoes cook evenly without getting mushy. Boil until fork-tender, which usually takes 15-20 minutes. The key here is not to overcook—soft enough to mash smoothly but still holds together nicely.

Step 2: Mash and Season the Potatoes

Drain well and return the potatoes to the pot. Add your milk, garlic powder, bacon bits, black pepper, and just a little salt. Mash everything together until smooth but not gluey—I like to keep a little texture. Let the mixture cool slightly so it’s easier to shape without sticking to your hands.

Step 3: Form the Potato Cheese Balls

Using an ice cream scoop (or a large spoon), portion out about 2 tablespoons of mashed potato. Flatten it slightly in your palm, make an indentation in the center, and pop in a cube of mozzarella. Now, gently wrap the potato around the cheese, sealing it completely, and roll it into a smooth ball. This step can get messy, but a little light flour on your hands helps. Place the formed balls on a tray while you create the rest.

Step 4: Bread the Balls

Set up your breading station in three shallow dishes: one with flour, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with dried parsley. Roll each ball first in the flour, then dip in egg, and finally coat with the breadcrumb mixture. Don’t rush this step—it makes a big difference in getting a crispy, even crust.

Step 5: Fry to Golden Perfection

Heat about 2 inches of canola or vegetable oil in a heavy pot to 375°F (190°C). Use a thermometer if you have one—temperature control is crucial here. Fry the balls a few at a time, turning occasionally, until they’re golden and crispy (about 2-3 minutes). Remove with a slotted spoon and drain on paper towels. Let them cool just a bit—they’re best warm but not scorching hot so you don’t burn your mouth on molten cheese!

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Tips from My Kitchen

  • Keep Cheese Cold: I always keep my cheese cubes refrigerated until the last moment for easier handling and less melt-through during breading.
  • Oil Temperature is Key: If your oil is too cool, the balls soak up oil and get greasy; too hot, and they brown too fast without cooking through.
  • Don’t Skip Cooling: Letting the mashed potatoes cool makes shaping easier and prevents breakage during frying.
  • Batch Frying: Fry a few balls at a time, don’t overcrowd the pot—it drops the oil temperature and ruins the crispiness.

How to Serve Crispy Potato Cheddar Cheese Balls Recipe

Crispy Potato Cheddar Cheese Balls, Cheesy Potato Balls, Baked Cheese Balls, Crispy Snack Recipes, Easy Cheese Ball Appetizer - The image shows a close-up of golden brown, crispy round balls with a rough, crunchy texture on the outside. One ball is open, showing a soft, creamy white inside with small bits of herbs and spices, and melted cheese stretching gently. The balls are placed on a white plate lined with white paper. In the background, there is a small white bowl filled with smooth red dipping sauce. The surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh minced parsley right after frying—adds such a vibrant pop of color and fresh herb flavor. Sometimes, a dusting of smoked paprika or a pinch of flaky sea salt right after frying takes these balls from delicious to next-level amazing.

Side Dishes

These cheesy bites pair beautifully with tangy marinara sauce for dipping—think pizza time vibes. For a heartier snack or appetizer platter, I like serving them alongside crisp greens or a simple coleslaw to cut through the richness.

Creative Ways to Present

For parties, I’ve arranged these balls on a wooden board with little bowls of different dips—ranch, spicy aioli, and classic tomato sauce. It’s fun, colorful, and guests love the interactive element. You could even skewer them on toothpicks and serve as bite-sized finger food at gatherings.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge for up to 2 days. They’re still pretty tasty, though the crispiness fades a bit. Reheating properly helps bring them back.

Freezing

Freezing works great! I freeze the un-fried potato cheese balls on a baking sheet, spaced apart, until solid. Then transfer to a freezer bag for up to a month. When you’re ready, fry them straight from frozen—just add an extra minute or two to the cook time.

Reheating

To keep that crunch, I pop leftover fried balls in a 375°F oven or air fryer for 5-7 minutes until heated through and crispy again. Microwaving just makes them soggy, so I avoid that unless I’m really in a pinch.

FAQs

  1. Can I use shredded cheese instead of cubes for the Crispy Potato Cheddar Cheese Balls Recipe?

    While shredded cheese melts well, it won’t create the gooey cheese center that cubes do. Using cubes ensures each ball has that satisfying cheesy surprise inside, so I highly recommend sticking with cubes for this recipe.

  2. What’s the best potato for making these cheese balls?

    Russet potatoes are your best bet because they’re high in starch and low in moisture, which helps create a fluffy mash that crisps up beautifully when fried.

  3. How do I prevent the cheese from leaking during frying?

    Make sure to fully enclose the cheese inside the mashed potatoes with no gaps, and properly coat each ball in flour, egg, and breadcrumbs. Also, keep the cheese cubes cold until you’re ready to use them—this helps control melting during frying.

  4. Can I bake instead of frying?

    You can bake the breaded balls at 400°F for about 20 minutes, turning halfway through, though the crispness won’t be quite the same as frying. For a healthier alternative, air frying is a great middle ground.

  5. Is it okay to make these ahead of time?

    Yes! You can assemble and bread the balls ahead, store them in the fridge for a few hours, then fry right before serving. This is super helpful when entertaining.

Final Thoughts

This Crispy Potato Cheddar Cheese Balls Recipe is my go-to when I want an easy, crowd-pleasing snack that feels special without complicated steps. I’ve made them for casual family nights and holiday parties alike, and they’re always a hit. The crispy outside, combined with the gooey cheesy center, wraps up a hug in every bite. Give it a try—you might just find yourself making these over and over, just like I do!

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Crispy Potato Cheddar Cheese Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

Crispy Fried Potato Cheese Balls are a delicious appetizer featuring tender mashed russet potatoes filled with gooey mozzarella cheese and crispy bacon bits, coated in a seasoned panko breadcrumb crust and fried to golden perfection. Perfect as a savory snack or party finger food.

Ingredients

Potato Mixture

  • 2 large russet potatoes
  • 1 tablespoon milk
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons crumbled bacon bits
  • ½ teaspoon salt

Cheese Filling

  • 8 ounces block mozzarella cheese cut into ½ inch cubes

Breading Station

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs lightly beaten
  • 1 ½ cups panko breadcrumbs
  • 1 teaspoon dried parsley

Frying

  • Canola or vegetable oil for frying (enough for 2 inches depth in pot)

Instructions

  1. Prepare Potatoes: Wash, scrub, and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over medium-high heat and cook uncovered for 20 minutes, or until potatoes are tender when pierced with a fork.
  2. Mash Potatoes: Drain the potatoes well and return them to the pot. Add milk, black pepper, garlic powder, crumbled bacon bits, and ½ teaspoon salt. Mash the mixture thoroughly until smooth. Set aside and allow to cool.
  3. Form Potato Balls: Once the mashed potatoes are cool enough to handle, use a 2-tablespoon scoop to portion out the mixture. Form into a ball, then create an indentation in the center with your thumb. Insert a cube of mozzarella cheese and carefully enclose it with the mashed potato, rolling gently into a smooth ball shape. Place the finished balls on a tray and repeat until all cheese and potato are used.
  4. Prepare Breading Station: Arrange three shallow dishes: one with flour mixed with ½ teaspoon salt and ½ teaspoon pepper, a second with the beaten eggs, and a third with panko breadcrumbs mixed with dried parsley.
  5. Bread the Balls: Gently roll each potato ball first in the flour mixture to coat, then dip in the beaten eggs, and finally press into the panko breadcrumb mixture until fully coated. Place breaded balls back on the tray.
  6. Heat Oil: Pour enough canola or vegetable oil into a large heavy-bottomed pot to reach 2 inches depth. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit, maintaining steady temperature for frying.
  7. Fry Potato Balls: Using a heat-safe slotted spoon or metal strainer, carefully place potato balls one at a time into the hot oil. Fry, turning occasionally, for 3 minutes or until the breading is crispy and golden brown.
  8. Drain and Serve: Transfer fried potato cheese balls to a paper towel-lined plate to drain excess oil. Allow to cool for 5-10 minutes and serve warm, garnished with fresh minced parsley and accompanied by marinara sauce for dipping.

Notes

  • Use russet potatoes for the best texture when mashing and frying.
  • Make sure potatoes are fully cooled before forming balls to prevent cheese from melting prematurely during breading.
  • Maintain oil temperature at 375°F to ensure crispiness without absorbing too much oil.
  • Substitute mozzarella with cheddar or pepper jack for varied flavors.
  • For a vegetarian version, omit bacon bits or replace with a vegetarian alternative.
  • Use a deep-fry thermometer to monitor oil temperature accurately.

Nutrition

  • Serving Size: 1 piece
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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