Name: Crispy Potato Cheese Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large russet potatoes; 1 tablespoon milk; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons crumbled bacon bits; 8 ounces block mozzarella cheese, cut into ½ inch cubes; 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; Canola or vegetable oil for frying (2 inches deep)

Jump to Recipe· 4.8 from 47 reviews

If you’re craving a snack that’s crispy on the outside and oozing with melty cheese inside, you’re going to love this Crispy Potato Cheese Balls Recipe. I’ve made these a bunch of times for gatherings and even a simple weeknight treat, and every single time they disappear in minutes. They’re simple, comfortingly cheesy, and have just that right amount of crunch. Ready to dig in and wow your taste buds? Let’s get started!

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Why This Recipe Works

Perfect Potato Base: Russet potatoes give you that fluffy interior that binds everything together beautifully.
Cheesy Center: Melty mozzarella cubes inside create that delicious surprise with every bite.
Crunchy Panko Coating: Panko crumbs toast up extra crispy for a satisfying texture contrast.
Flavor Boosters: Bacon bits and garlic powder add that irresistible savory depth.

Crispy Potato Cheese Balls, cheesy snack recipes, crispy appetizer ideas, potato ball recipes, cheesy finger foods - 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

Ingredients & Why They Work

Each ingredient in this Crispy Potato Cheese Balls Recipe plays a part, making the final snack irresistible. When you pick your ingredients carefully and understand why they’re used, you’ll find the process much easier—and the results better. Here’s what I use and why.

Crispy Potato Cheese Balls, cheesy snack recipes, crispy appetizer ideas, potato ball recipes, cheesy finger foods - 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: These are starchy and yield a fluffy texture after boiling—perfect for mashing and shaping.
Milk: Just a splash to keep your mashed potatoes creamy and smooth without getting watery.
Salt and Black Pepper: Basic seasoning to bring out the natural flavors.
Garlic Powder: Adds a savory punch without overpowering.
Bacon Bits: Provides smoky, salty bursts that uplift every bite.
Mozzarella Cheese: Choose fresh blocks to cut into cubes—this melts beautifully inside.
All-Purpose Flour: Helps the coating stick and adds a little structure.
Eggs: Bind the coating layers so they stay put while frying.
Panko Breadcrumbs: These breadcrumbs are lighter and crispier than regular ones, perfect for that killer crunch.
Dried Parsley: A touch of color and subtle herbal flavor in the crust.
Canola or Vegetable Oil: Neutral oils with high smoke points are best for frying evenly without burning.

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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.

Tweak to Your Taste

One of the reasons I love this Crispy Potato Cheese Balls Recipe is how easy it is to adjust flavors and add your own flair. Don’t hesitate to get creative and make it your own!

Add some heat: Sprinkle cayenne or chili flakes into the mashed potatoes for a subtle kick—I’ve tried this and it’s fantastic with a cold glass of lemonade.
Swap the cheese: Experiment with sharp cheddar or pepper jack for bolder flavors that melt just as nicely.
Make it veggie-friendly: Leave out bacon bits and add chopped herbs like chives or green onions instead.
Go gluten-free: Use gluten-free flour and breadcrumbs to accommodate dietary needs without sacrificing crunch.

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

Step 1: Prep and Boil the Potatoes

Start by washing, peeling, and chopping your russet potatoes into roughly 1-inch chunks. I like to keep the pieces uniform so they cook evenly. Place them in a pot with cold salted water and bring to a boil over medium-high heat. Check after about 15 minutes—the potatoes are done when a fork slides in easily without resistance. Drain well and return them to the pot for mashing.

Step 2: Mash and Season the Potatoes

Add a tablespoon of milk, black pepper, garlic powder, bacon bits, and a little extra salt to the hot potatoes. Mash everything together until smooth and flavorful. This step is crucial because your mashed potatoes should be creamy but firm enough to hold their shape later—too much milk can make them too soft. Let the mash cool before the next step; warm potatoes can cause the cheese to melt and leak out early.

Step 3: Shape the Potato Cheese Balls

This part is where the magic starts. Use an ice cream scoop or large spoon to portion about 2 tablespoons of mashed potato. Flatten it a bit, make a thumb indentation, and place a mozzarella cube inside. Carefully wrap the potato around the cheese, reshaping into a smooth ball. Don’t rush here—sealing the cheese fully inside means no messy leaks during frying. Set these on a tray as you go.

Step 4: Bread the Balls

Now for the crispy coating! Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs and dried parsley. Roll each ball first in flour, then dip into eggs, and finally coat well with the panko mix. This triple-layer ensures fantastic crunchiness and helps seal everything perfectly.

Step 5: Fry to Crispy Perfection

Heat about 2 inches of canola or vegetable oil in a heavy pot to 375°F (190°C). Carefully drop the potato balls in one by one, giving them space to avoid sticking. Fry for about 2-3 minutes, turning occasionally until golden brown and crunchy. Use a slotted spoon to remove and drain on paper towels. Make sure not to overcrowd the pot—frying in batches gets you that perfect crisp every time.

Step 6: Serve Warm and Enjoy

Let the cheese balls cool for 5-10 minutes—you want the cheese to set just enough so it doesn’t burn your mouth! Serve with your favorite marinara sauce or a tangy dip, and sprinkle fresh minced parsley on top for a pop of color. Trust me, they’ll be gone before your next cup of coffee.

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Pro Tips for Making Crispy Potato Cheese Balls Recipe

Cool Your Mash: Letting the mashed potatoes cool completely before forming prevents the cheese from melting too soon and leaking out during frying.
Seal the Cheese Well: When shaping, press extra firmly around the cheese cube to fully enclose it—this keeps that gooey center intact.
Maintain Oil Temperature: Use a thermometer to keep your frying oil steady at 375°F. Too hot = burnt crust, too cool = greasy texture.
Fry in Batches: Overcrowding lowers oil temp and leads to soggy balls, so give them space to crisp perfectly.

How to Serve Crispy Potato Cheese Balls Recipe

Crispy Potato Cheese Balls, cheesy snack recipes, crispy appetizer ideas, potato ball recipes, cheesy finger foods - 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 always top my Crispy Potato Cheese Balls with a sprinkle of fresh minced parsley—it adds a burst of color and a subtle herbiness that brightens the flavors. Sometimes I also add a dusting of smoked paprika for that faint smoky aroma, which pairs wonderfully with the bacon bits inside.

Side Dishes

These cheese balls are also fantastic alongside a fresh green salad with a zesty vinaigrette or some crisp carrot sticks for contrast. For parties, I like serving them with a trio of dips: marinara sauce, ranch dressing, and a spicy aioli to satisfy every craving.

Creative Ways to Present

For special occasions, I’ve arranged the cheese balls on a wooden platter with sprigs of rosemary and edible flowers to make them look extra festive. Or, you can thread a skewer through mini potato balls for easy-to-grab finger food. Perfect for game day or casual get-togethers!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though rare!), place cooled potato cheese balls in an airtight container and refrigerate for up to 2 days. To keep their crunch, I recommend reheating in the oven rather than the microwave.

Freezing

I sometimes freeze unbrowned potato cheese balls on a tray lined with parchment. Once frozen solid, transfer them to a sealed bag. When ready to enjoy, fry straight from frozen, adding a minute or two to the frying time. This is a lifesaver for prep ahead parties!

Reheating

To get that freshly-fried crispiness back, warm leftover balls in a 375°F oven for about 8-10 minutes. Avoid the microwave as it tends to make them soggy and melt the cheese too quickly.

FAQs

Can I use a different type of cheese for this Crispy Potato Cheese Balls Recipe?

Absolutely! While mozzarella is great for its melty stretchiness and mild flavor, you can swap in cheeses like cheddar, pepper jack, or gouda. Just keep in mind that some cheeses melt faster and may make shaping a little trickier, so chill the cheese cubes before enclosing them in the potato to help.
What’s the best way to keep the cheese from leaking out during frying?

Let the mashed potatoes cool completely before shaping, and seal the cheese cubes very well inside the potato mixture. The triple breading (flour, egg, panko) also helps keep everything contained when frying at the right temperature.
Can I bake these instead of frying?

You can bake them for a lighter option, but they won’t get as crispy as frying. Bake at 400°F for about 15-20 minutes, flipping halfway through, and brush with oil for better browning. They’re tasty but expect a less crunchy texture compared to deep-frying.
Can I prepare these ahead of time?

Yes, you can assemble and bread the balls, then refrigerate up to 24 hours before frying. Just keep them covered so they don’t dry out. You can also freeze them—fry straight from frozen for a quick snack anytime.

Final Thoughts

The first time I made this Crispy Potato Cheese Balls Recipe, I wasn’t expecting much beyond a tasty snack, but it quickly became a family favorite. The easy prep paired with that comforting cheese surprise inside made it perfect for all occasions, from movie nights to holiday parties. I hope you’ll have as much fun making and eating these as I do—go on, treat yourself and share the joy!