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; 8 ounces block mozzarella cheese (cut into ½ inch cubes); 1 cup all-purpose flour; 2 large eggs, lightly beaten; 1½ cups panko breadcrumbs; 1 teaspoon dried parsley; ½ teaspoon salt (for flour mixture); ½ teaspoon black pepper (for flour mixture); Canola or vegetable oil (about 2 inches for frying); ½ teaspoon salt (for mashed potatoes)

There's nothing quite like sinking your teeth into a golden, crunchy exterior that gives way to soft, cheesy goodness inside. That’s exactly the magic of this Crispy Potato Cheese Balls Recipe, a snack that feels like a warm hug and an irresistible treat all at once.

A close-up photo shows a golden-brown, round fried ball that is broken open to reveal a soft, creamy white inside with a melted, pale yellow center. The outer layer is crispy and crunchy with a rough texture, while the inside looks smooth and soft. Small green herb flakes are sprinkled on top and around the ball, which rests on white parchment paper placed 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’ve made these potato cheese balls more times than I can count, and every single time they steal the show. Whether it’s a cozy night in or a big family gathering, they satisfy cravings with their crispy outside and melty surprise inside.

Perfectly Crispy Coating: The panko breadcrumbs fry up beautifully, giving these balls an unbeatable crunch.
Melty Cheese Center: Baking with mozzarella cubes inside means gooey, stringy bites every time.
Flavor Boost with Bacon: Bacon bits add that wonderful smoky edge that elevates simple potatoes to snack royalty.
Kid-Approved and Party-Worthy: These are incredibly easy to share and always vanish fast at any get-together.

Ingredients & Why They Work

The ingredient list for this Crispy Potato Cheese Balls Recipe is straightforward, but every item serves a purpose to create that perfect texture and flavor balance. Using russet potatoes gives you a fluffy, starchy mash that holds together well, and the combination of spices and bacon make these balls irresistible.

Flat lay of two large russet potatoes with skin, a small white bowl of milk, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of garlic powder, a small white bowl of crumbled bacon bits, an 8-ounce block of fresh mozzarella cheese cut into half-inch cubes, a small white bowl of all-purpose flour, two whole uncracked large brown eggs with clean shells, a small white bowl of panko breadcrumbs mixed with dried 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 texture is ideal for mashing and binding your potato mixture perfectly.
Milk: Adds creaminess to the mash, helping it stay smooth without being watery.
Salt: Essential for bringing out the natural potato flavor and seasoning the whole ball.
Black pepper: Adds a gentle heat that balances the creamy potato and cheese.
Garlic powder: Gives a subtle savory kick without overpowering the dish.
Bacon bits: These smoky, crispy morsels elevate the flavor profile beautifully.
Mozzarella cheese: Cut into cubes, this melts to gooey perfection inside each ball.
All-purpose flour: Helps the coating stick by drying out the potato surface slightly.
Eggs: Acts as a glue between the flour and panko coating layers.
Panko breadcrumbs: These light, airy crumbs deliver that signature crunch when fried.
Dried parsley: Not only brightens color but adds a fresh herby note to the crust.
Canola or vegetable oil: Perfect for deep frying because of its high smoke point.

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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.

Make It Your Way

One of the best parts about this Crispy Potato Cheese Balls Recipe is how easy it is to tailor it to your taste. I’ve sometimes swapped the mozzarella for a sharper cheese or added fresh herbs into the mash for a punch of flavor.

Variation: I once mixed in some chopped green chilies for a spicy twist – it was a big hit at a game night.
Dietary swap: For a vegetarian version, just omit bacon or replace with smoked paprika for that smoky flavor.
Cheese switch-up: Try cheddar or pepper jack cubes for different melty, cheesy experiences.
Baking option: If you want to skip frying, bake these in a 400°F oven on a parchment-lined sheet until golden and crisp.

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

A white tray lined with white parchment paper holds nine golden-brown crispy fried balls, each sprinkled with small green herb pieces, arranged around a small white round bowl filled with bright red marinara sauce topped with tiny green herb bits, all set on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil and Mash Potatoes

Start by washing and peeling your russet potatoes, then cut them into roughly 1-inch chunks so they cook evenly. Cover with salted cold water and bring to a boil. Keep an eye on them—they’re done once you can easily pierce through with a fork, usually about 15-20 minutes. Drain thoroughly, then mash with milk, salt, pepper, garlic powder, and bacon bits. It’s crucial to let the mash cool before moving to the next step so the cheese filling won't melt when you’re forming the balls.

Step 2: Form the Potato Cheese Balls

Once the mash is cool enough to handle, scoop out about 2 tablespoons of the potato mixture. Press your thumb gently in the middle to create a small well. Pop a cube of mozzarella right inside, then cover and roll it gently into a smooth ball. Working with slightly damp hands helps keep the mixture from sticking. Place each ball on a tray as you go.

Step 3: Bread the Balls

Set up your breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko mixed with dried parsley.

Roll each potato ball first in flour, then dip in egg wash, and finally coat evenly with panko breadcrumbs. The triple-layer breading is key to that perfect crispy shell.

Step 4: Fry to Crispy Perfection

Heat about 2 inches of canola or vegetable oil in a heavy, deep pot until it reaches 375°F. Carefully drop the balls in one at a time, frying until golden brown and deliciously crisp, roughly 2-3 minutes. Use a slotted spoon to turn them gently for even cooking. Drain on paper towels and let cool slightly before serving.

Top Tip

I've found that the biggest challenge in this Crispy Potato Cheese Balls Recipe is keeping the cheese inside until the ball is bitten into. Here’s what I’ve learned to make it foolproof:

Cool the Mash Thoroughly: Hot or warm potato mash makes forming the balls tricky, often leading to cheese leakage.
Use a Firm Hand: Press the potato mixture firmly around the cheese cube to seal it well, but don’t overwork it or it gets gummy.
Triple Breading Matters: The flour, egg, and panko sequence creates a sturdy shell that crisps perfectly and keeps the cheese contained.
Maintain Oil Temperature: Too low and the balls soak up oil; too hot and they brown too fast before heating through inside.

How to Serve Crispy Potato Cheese Balls Recipe

potato cheese balls - Serving Suggestion

Garnishes

I like to sprinkle fresh minced parsley over the potato balls just before serving—it adds a nice color contrast and a fresh, herbal touch that brightens the dish. Sometimes, a dusting of smoked paprika on top works wonders for extra flavor.

Side Dishes

Pair these with a zingy marinara sauce or even a cool ranch dip for contrast. On the side, a crisp salad or roasted veggies balance the richness, but honestly, these little golden balls often steal the whole show themselves.

Creative Ways to Present

For parties, I love arranging these crispy treats on a wooden board with little bowls of assorted dips—think spicy mayo, garlic aioli, and classic ketchup. They look so inviting when scattered around a fresh herb garnish and some lemon wedges for brightness.

Make Ahead and Storage

Storing Leftovers

I usually store leftover crispy potato cheese balls in an airtight container in the refrigerator. They keep well for up to two days, though honestly, they rarely last that long!

Freezing

Freezing is a great option if you want to prep in advance. After forming and breading the balls, place them on a parchment-lined tray and freeze until solid, then transfer to a ziplock bag. When ready, fry from frozen—just add a minute or two to the cook time.

Reheating

To revive crispiness, I reheat these in a 375°F oven or air fryer for about 5-6 minutes rather than microwaving, which can make them soggy. This keeps the crunchy exterior intact and the cheese melty inside.

Frequently Asked Questions:

Can I make these Crispy Potato Cheese Balls Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs instead of panko. They turn out just as crispy and delicious.

What cheese works best in these potato cheese balls?

Mozzarella is a classic choice because it melts beautifully and stretches just right. But you can also experiment with cheddar, Monterey Jack, or pepper jack for more flavor and a little kick. Just be sure to use cheese that melts well.

Can I bake these instead of frying?

Yes! Baking is a great healthier alternative. Arrange the breaded potato balls on a baking sheet lined with parchment paper and bake at 400°F for about 20-25 minutes or until crispy and golden, turning halfway through for even color.

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

Make sure your potato mash is cool and firm before forming the balls. Seal the cheese cubes tightly with a good pinch of potato mash to avoid gaps. Also, maintaining the oil temperature so the balls cook evenly helps keep the cheese inside until served.

Final Thoughts

Honestly, this Crispy Potato Cheese Balls Recipe is one of those recipes that feels like a little celebration every time I make it. It's comfort food at its very best, easy to share, and downright addictive. I hope you have as much fun making and eating these as I do—don't be surprised if they become your go-to snack for parties and cozy nights alike!