Baked Potato Balls

1. Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. Mix the Filling

In a large mixing bowl, combine the mashed potatoes, cheddar cheese, chives, bacon, beaten egg, salt, and pepper. Mix well until everything is evenly combined.

3. Form the Balls

Scoop out portions of the mixture and roll into small balls, roughly the size of a golf ball.

4. Coat with Breadcrumbs

Roll each ball in the breadcrumbs until fully coated. For extra crunch, press gently to help the coating stick.

5. Bake Until Golden

Place the coated balls on the baking sheet and lightly spray the tops with olive oil. Bake for 20–25 minutes, or until golden brown and crispy on the outside.

6. Serve and Enjoy

Let cool for a few minutes before serving. Pair with your favorite dipping sauce and watch them disappear!

Tips and Variations

Vegetarian? Skip the bacon and add sautéed mushrooms or spinach for flavor.
Add some spice: A pinch of cayenne or chopped jalapeños gives these a kick.
Double coat: For extra crunch, roll in egg again, then breadcrumbs a second time.
Different cheese: Try mozzarella, gouda, or pepper jack for variety.
Make it gluten-free: Use gluten-free breadcrumbs.

Serving Suggestions

These Baked Potato Balls are great on their own, but here are a few ideas for serving them:

With a side of ranch dressing or spicy aioli
Alongside creamy tomato soup
With grilled meats like chicken or steak
Paired with a fresh green salad for balance

Storage and Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze after baking. Let cool, then place on a tray to freeze solid before storing in a freezer-safe bag.
Reheat: Warm in the oven at 350°F until hot and crisp, or use an air fryer.