Cheese-Stuffed Potato Balls are crispy on the outside, creamy on the inside, and irresistibly cheesy. These golden bites are made from seasoned mashed potatoes wrapped around gooey cheese, then breaded and fried (or baked) to perfection. They’re the ultimate comfort food—great as an appetizer, snack, or party favorite.
Why You’ll Love This Recipe
These potato balls are everything you love about comfort food in one crispy, melty bite. The creamy mashed potatoes cradle a cheesy center that melts beautifully when cooked. They’re easy to customize, freezer-friendly, and a guaranteed hit with both kids and adults. Plus, you can fry, bake, or air fry them depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (starchy like Russet or Yukon Gold), peeled and boiled
- Cornstarch (or all-purpose flour)
- Salt and black pepper
- Garlic powder
- Paprika (optional)
- Mozzarella cheese, cubed
- Eggs, beaten
- Breadcrumbs (panko or regular)
- Vegetable oil (for frying)
Directions
- Boil and Mash Potatoes: Cook potatoes in salted water until fork-tender. Drain and mash until smooth.
- Season the Mash: Add salt, pepper, garlic powder, paprika, and cornstarch. Mix until combined and dough-like.
- Form the Balls: Scoop some potato mixture into your hand, flatten slightly, and place a cube of cheese in the center. Wrap the potato around the cheese and roll into a smooth ball.
- Bread the Balls: Dip each ball in beaten egg, then coat in breadcrumbs. For extra crunch, repeat this step for a double coating.
- Chill: Refrigerate the breaded balls for 30 minutes to help them hold their shape during cooking.
- Cook:
- Fry: Heat oil to 350°F (175°C). Fry in batches until golden brown, about 3–4 minutes per batch.
- Bake: Bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
- Air Fry: Air fry at 375°F (190°C) for 12–15 minutes until crispy.
Servings and Timing
- Servings: 12–15 balls
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
Variations
- Cheese Swap: Try cheddar, gouda, or pepper jack for different flavor profiles.
- Spicy Version: Add chopped jalapeños or red pepper flakes to the potato mix.
- Herby Twist: Stir in chopped parsley, chives, or green onions.
- Meaty Add-In: Mix in crumbled bacon or finely chopped cooked ham for extra richness.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 375°F (190°C) until warmed through and crisp.
- Freezing: Freeze uncooked, breaded balls in a single layer on a tray. Once frozen, transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
FAQs
What type of potato is best?
Starchy potatoes like Russet or Yukon Gold work best for a fluffy texture and easier shaping.
Can I make them in advance?
Yes, assemble and refrigerate them up to 24 hours ahead of cooking.
Can I bake instead of fry?
Absolutely. Baking gives a slightly different texture but still delicious results.
How do I prevent the cheese from leaking?
Make sure the cheese is fully enclosed with no gaps in the potato and chill before cooking.
What can I serve with them?
Great with ketchup, marinara, ranch, or garlic aioli for dipping.
Can I use leftover mashed potatoes?
Yes—just make sure they’re firm enough to hold shape. You may need extra starch to bind.
How do I make them gluten-free?
Use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.
Can I use a cheese blend?
Definitely—mixing cheeses like mozzarella and cheddar works beautifully.
Do they reheat well?
Yes, but for best texture, reheat in the oven or air fryer—not the microwave.
Can I stuff them with other fillings?
Yes, add chopped herbs, meats, or cooked veggies along with the cheese for variations.
Conclusion
Cheese-Stuffed Potato Balls are a crispy, cheesy, crowd-pleasing treat that’s easy to make and even easier to enjoy. Whether fried, baked, or air-fried, they’re golden perfection on the outside and warm, melty goodness on the inside. Serve them as a snack, appetizer, or side dish—and watch them disappear fast.
Print
Cheese-Stuffed Potato Balls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 balls 1x
- Category: Appetizer
- Method: Fried
- Cuisine: Fusion
- Diet: Vegetarian
Description
Cheese-Stuffed Potato Balls are crispy, golden bites filled with creamy mashed potatoes and gooey melted cheese. These addictive snacks are perfect for parties, appetizers, or anytime comfort food cravings.
Ingredients
- 2 cups mashed potatoes (cooled)
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup chopped parsley (optional)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for deep frying
Instructions
- In a bowl, mix mashed potatoes with garlic powder, black pepper, salt, and parsley (if using).
- Take a small scoop of potato mixture and flatten it in your hand. Place a cube or pinch of cheese in the center and shape the potato around it to form a ball. Repeat with remaining mixture.
- Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry potato balls in batches for 3–4 minutes or until golden and crispy.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
- Chill the potato mixture before shaping to make handling easier.
- You can use any melty cheese, like mozzarella, cheddar, or pepper jack for a spicy twist.
- Air fry at 400°F (200°C) for 10–12 minutes for a healthier version.
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg