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These golden potato balls have been my go-to crowd-pleaser at gatherings for ages. Packed with dual cheeses and crumbled bacon, they nail that perfect mix of crunchy outside and soft, melty inside that'll have your friends begging to know how you made them.
I first whipped up these potato balls for a family get-together when I needed something fancy but not fussy. The second everyone bit into those crunchy exteriors and discovered the gooey cheese inside, they instantly claimed them as a must-have. Now I can't show up to a family event without bringing a batch.
What You'll Need
- Potatoes: Go with Russets for their starchy quality that helps everything stick together. They've got that fluffy consistency that makes the inside wonderfully smooth.
- Butter: Brings a velvety richness to your mashed spuds. Pick unsalted so you can tweak the saltiness yourself.
- Milk: Makes your potato mix super smooth. Want something more indulgent? Swap in heavy cream instead.
- Eggs: Work as the glue that keeps your potato balls from falling apart during cooking.
- Bacon: Adds that smoky, salty kick that transforms these from basic potato balls into something amazing. Fry it until it snaps for the best texture.
- Cheese: The combo of cheddar's sharpness and provolone's stretchiness gives you that Instagram-worthy cheese pull when you take a bite.
- Flour: Creates the first layer on your potato balls before the wet coating, helping everything else stick properly.
- Breadcrumbs: Panko is the secret to that ultra-crispy shell. They're lighter and airier than regular breadcrumbs for maximum crunch.
- Fresh parsley: Cuts through the richness and adds pretty green flecks against the golden coating and creamy center.
How To Make Them
- Get your spuds ready:
- Start a big pot with cold water, toss in your diced potatoes with a pinch of salt. Bring it to a bubble, then turn down to medium and simmer about 15 minutes until they squish easily with a fork. Drain them really well before mashing. Always begin with cold water—it helps cook the potatoes all the way through evenly.
- Mix up your potato blend:
- Drop your butter, salt, pepper, milk and egg into the hot drained potatoes. Mash everything until it's totally smooth without any lumps. Toss in your crunchy bacon pieces and chopped parsley, stirring until they're mixed throughout. Let it cool off a bit so it's easier to handle.
- Shape your balls:
- Grab about two spoonfuls of potato mix and flatten it in your hand. Stick a small chunk of both cheddar and provolone right in the middle. Carefully wrap the potato mix around the cheese, making sure it's completely sealed, then shape into a ball or little log. Make sure no cheese is peeking out or it'll leak when cooking.
- Coat your creations:
- First roll each ball in flour until it's fully covered. Tap off any extra before dunking into beaten egg, letting the excess drip away. Finally, roll in panko, pressing lightly so they're totally coated. Set them on a parchment-lined tray until you've finished them all.
- Cook until golden:
- Heat your oil to 350°F in a deep, heavy pot. Carefully drop in 4 or 5 balls at a time—don't crowd them. Fry them for about 3-4 minutes, turning now and then until they're golden all over. Lift them out with a slotted spoon onto paper towels to soak up extra oil.
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The best thing about serving these potato balls is seeing everyone's surprise when they bite in and find that melty cheese center. My little girl now loves to help make them for family events, carefully hiding the cheese cubes inside each ball like they're secret treasures. These kitchen moments have become just as precious to me as the food itself.
Amazing Dipping Sauce
These potato balls taste great on their own, but pairing them with a sour cream dip takes them up a notch. The cool sour cream balances out the rich fried coating while smoky paprika and bacon bits match the flavors inside. Want to switch things up? Try adding a spoonful of horseradish or some minced chipotle peppers if you like heat. You can make the dip a day early and keep it in the fridge so all the flavors can mingle together.
Prep Ahead Tricks
These potato balls are so handy for parties because you can make them in stages. You can mix up the potato blend and form the cheese-filled balls up to two days ahead and keep them covered in your fridge. You can even bread them a few hours before cooking time and stick them back in the fridge. The chilling actually helps them keep their shape while frying. If you want to plan way ahead, freeze the shaped but unbreaded balls on a baking sheet, then pack them in freezer bags for up to three months. Just thaw them completely before you add the breading and fry them.
Healthier Baked Version
If you don't want to fry, these turn out great in the oven too. Heat your oven to 400°F and put your breaded potato balls on a parchment-lined baking sheet. Give them a light spray with cooking oil to help them brown, then bake about 15 minutes until they're golden and hot all the way through. They won't be quite as crunchy as fried ones, but they'll still taste amazing with much less oil. This method works really well when you're making tons of them for a big get-together.
Try These Tasty Twists
What's cool about this recipe is how easy it is to change up. For a Spanish vibe, add a tiny bit of saffron to your potato mix and swap in Manchego cheese instead of cheddar. Going Italian? Mix in some chopped sun-dried tomatoes and basil with your potatoes and use mozzarella for the center. Want something spicy? Add chopped jalapeños and use pepper jack cheese, then serve with a cooling avocado dip. You can really make these your own for any occasion or taste preference.
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Frequently Asked Questions
- → What’s the best potato for these crispy bites?
Go for russet potatoes—they're full of starch, making your mash extra smooth and creamy.
- → Can you skip frying and bake them?
Bake them at 400°F for around 15 minutes until they’re golden and crunchy. It's a lighter option!
- → What else can go inside the croquettes?
Try using cooked veggies, meats, or even seafood like cod for a fun twist on flavors.
- → How do I save leftovers and warm them up later?
Pop them in a sealed container in the fridge for 3–5 days. To crisp them up, warm them in the oven at 400°F for 10 minutes.
- → Can I make these gluten-free-friendly?
Swap regular flour for gluten-free options and use gluten-free breadcrumbs to keep it safe for everyone.