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; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons crumbled bacon bits; ½ teaspoon salt (plus 1 teaspoon for boiling water); 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 (enough for 2 inches depth in pot)

There’s something utterly satisfying about biting into golden, crunchy spheres bursting with melty cheese and savory potato inside. This Crispy Potato Cheese Balls Recipe brings that kind of joy right to your kitchen and trust me, it’s worth the little efforts for a snack that’s both comforting and undeniably addictive.

The image shows a round fried ball with a crispy golden brown outer layer that is thick and crunchy. Inside, the ball has a soft, smooth, creamy white filling with small bits of herbs and tiny specks of seasoning, and a slightly melted, pale yellow cheese center that looks soft and stretchy. The ball is placed on a piece of white paper with small green herb pieces scattered around it, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Potato Cheese Balls Recipe
Top Tip
How to Serve Crispy Potato Cheese Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Potato Cheese Balls Recipe

Why You'll Love This Recipe

I’m always in for recipes that bring simple ingredients together in a way that feels special, and these crispy potato cheese balls do exactly that. They’re perfect for entertaining or just a cozy night at home with something nostalgic but impressive to munch on.

Crunchy Exterior: The panko breadcrumb coating fries up so crisp, giving you just the right crunch every single time.
Cheesy Center: The gooey mozzarella inside is pure comfort food magic that pairs beautifully with the fluffy mashed potato mixture.
Flavor Packed: A hint of garlic, bacon bits, and seasoning inside means every bite is bursting with savory goodness.
Versatile Snack: Whether it’s party finger food or a side dish, these cheese balls fit the bill and are crowd-pleasers!

Ingredients & Why They Work

The mix of creamy potatoes, melty cheese, and crispy coating is a classic for a reason. Picking the right potato and cheese helps the texture and flavor shine, and adding bacon bits gives an unexpected but delightful smoky note.

Flat lay of two large russet potatoes with rough tan skins, a small white ceramic bowl of creamy milk, a few grains of coarse salt scattered near, a small pile of freshly ground black pepper, a small heap of fine garlic powder, a small white plate with crispy crumbled bacon bits, several cubes of fresh mozzarella cheese with smooth white surfaces, a small mound of white all-purpose flour, two large whole brown eggs with clean shells, a small white bowl filled with golden panko breadcrumbs mixed with flecks of dried green parsley, 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 the mashed potatoes perfectly fluffy and easy to shape into balls.
Milk: Just a splash to keep the potatoes creamy without making the mixture too wet.
Salt & Black Pepper: Essential for seasoning the potatoes and balancing flavors.
Garlic Powder: Adds warmth and subtle depth to each bite.
Bacon Bits: Crumbled bacon brings smoky flavor and texture contrast inside the balls.
Mozzarella Cheese: I use block mozzarella cut into cubes for that gorgeous gooey center when fried.
All-Purpose Flour: Helps the coating stick firmly to the potato balls before frying.
Eggs: Act as a binder between the flour and panko breadcrumbs for a perfect crust.
Panko Breadcrumbs: These lend that unbeatable crunch on the outside that regular breadcrumbs just can’t match.
Dried Parsley: A lovely herbal touch mixed in the breadcrumbs for added aroma.
Canola or Vegetable Oil: Neutral oil that can reach the high frying temperature without smoking.

📝

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

I love making these as-is because they’re just spot-on, but don’t hesitate to tweak the fillings or spices. For me, experimenting keeps the kitchen fun and lets you make this recipe truly yours.

Variation: I sometimes swap mozzarella for pepper jack cheese for a little spicy kick—totally changes the vibe and my guests always ask for it!
Vegetarian Option: Skip the bacon bits and add finely chopped sautéed mushrooms or caramelized onions to keep that umami flavor going.
Herb Changes: Fresh herbs like chives or thyme mixed into the potato mash add freshness if you want something lighter.
Gluten-Free: Use gluten-free flour and breadcrumbs to make these crispy potato cheese balls safe for gluten-sensitive friends.

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

Nine golden brown, crispy round fried balls with a rough texture are placed on white parchment paper over a tray. They are sprinkled with small green herb flakes. On the top right corner, a small white bowl filled with thick bright red sauce garnished with bits of green herbs sits next to the balls. The whole setup is on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil Perfectly Tender Potatoes

Start by washing and peeling your russet potatoes. Cut them into 1-inch chunks so they cook evenly and quickly. I always add a pinch of salt to the boiling water—it seasons the potatoes as they cook. Cook until a fork slides in easily, usually 15 to 20 minutes. This step is key because undercooked potatoes won’t mash smoothly, and overcooked ones become waterlogged.

Step 2: Mash and Season the Potatoes

Drain the potatoes thoroughly to avoid soggy mash. Return them to the pot, then add milk, salt, pepper, garlic powder, and those smoky bacon bits. Mash everything until smooth but still fluffy—I like some texture so the balls hold shape but aren’t dense. Let the mash cool so it’s easier to handle when forming balls.

Step 3: Assemble Cheese-Stuffed Potato Balls

Here’s where the fun begins! Scoop about two tablespoons of potato mixture and shape it into a ball. Press your thumb into the center to create a little hollow, pop in a cube of mozzarella, and then gently enclose it with the mashed potato. Roll it smooth and set aside. This little technique ensures a gooey cheesy center with a perfect potato shell.

Step 4: Bread the Potato Cheese Balls

Set up a breading station with flour mixed with salt and pepper, beaten eggs, and panko breadcrumbs tossed with dried parsley. Roll each ball first in the flour, then dip it in the egg, and finally coat it generously with the panko. This triple layer creates that amazing texture and prevents the cheese from leaking during frying.

Step 5: Fry to Golden Crispy Perfection

Heat about two inches of oil to 375°F (190°C) in a heavy pot. Carefully lower the balls one by one with a slotted spoon. Fry for 2–3 minutes, turning gently until they’re golden brown and evenly crispy. Don’t overcrowd the pot; give them space to keep that crunch. Drain on paper towels and cool just a bit—they’re best served warm!

Top Tip

From making these many times, I’ve learned a few small tricks that make all the difference between good and absolutely crave-worthy Crispy Potato Cheese Balls Recipe.

Dry Potatoes Well: After boiling, draining and returning potatoes to the pot for a minute on low heat helps evaporate excess moisture for fluffier mash.
Don’t Overwork the Mash: Keep mashing smooth but gentle—too much stirring makes it gluey and harder to coat.
Use Cold Cheese Cubes: Chilling the cheese slightly before stuffing helps it hold shape better during frying.
Oil Temperature Matters: Maintain 375°F; too cool and the balls absorb oil, too hot and the crust burns before heating inside.

How to Serve Crispy Potato Cheese Balls Recipe

Potato Cheese Balls - Serving Suggestion

Garnishes

I’m a big fan of sprinkling fresh minced parsley on top—it adds a pop of color and herbaceous brightness. For a little extra zing, I sometimes add a light dusting of smoked paprika or red pepper flakes for subtle heat.

Side Dishes

Serving these with a warm marinara sauce for dipping is my favorite combo—it contrasts beautifully with the rich cheesy interiors. They also go great alongside fresh salad greens or even a tangy coleslaw to balance the richness.

Creative Ways to Present

For parties, I like arranging these on skewers with cherry tomatoes and fresh basil leaves for a fun finger food platter. Another favorite is bundling them in a basket lined with patterned parchment paper and serving with a trio of dipping sauces.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 2 days. They do lose a bit of their crunch, but a quick reheat restores much of their charm.

Freezing

These freeze well! I freeze the uncooked, breaded balls on a baking sheet first, then transfer them to a freezer bag. When ready, bake or fry directly from frozen—adding a couple of extra minutes to cooking time.

Reheating

I recommend reheating in a 375°F oven for about 10 minutes or in a toaster oven—this revives the crispiness far better than microwaving, which can make them soggy.

Frequently Asked Questions:

Can I use other cheeses besides mozzarella?

Yes! While mozzarella offers a great melt and mild flavor, you can experiment with cheddar, pepper jack, or even a blend of cheeses depending on your taste preferences.

How do I prevent the cheese from leaking out during frying?

To avoid leaks, make sure you completely enclose the cheese with the mashed potato and seal any cracks before breading. Also, use cold cheese cubes which hold shape better in hot oil.

Can I bake these instead of frying?

Absolutely! Baking at 400°F for about 15-20 minutes can yield a crisp exterior, though it won’t be quite as crispy as frying. You might want to spray them lightly with oil before baking.

What’s the best way to reheat leftover crispy potato cheese balls?

Reheating in a toaster oven or regular oven at 375°F for 8-10 minutes helps restore crispiness without making them soggy, unlike microwaving.

Final Thoughts

Every time I make this Crispy Potato Cheese Balls Recipe, it feels like sharing a little piece of happiness with whoever gathers around my kitchen table. They’re that dependable favorite—easy to make, super tasty, and impressively addictive. I hope you enjoy making and munching on them as much as I do!