If you’re craving a snack that’s crispy on the outside, melty and cheesy on the inside, then you’re going to fall head over heels for this Cheese-Stuffed Potato Balls Recipe. I absolutely love how these golden bites bring together fluffy mashed potatoes and gooey mozzarella in every single bite. Whether you’re making them for a party, a cozy night in, or just because you deserve a little treat, this recipe will have you coming back for more. Let me walk you through every step so your potato balls turn out perfect every single time.
Why You’ll Love This Recipe
- Perfect Texture Combo: Crispy, crunchy coating with a soft, cheesy filling that melts in your mouth.
- Super Customizable: Easy to swap mozzarella for other cheeses or add herbs to the mashed potatoes.
- Make-Ahead Friendly: Prep the mashed potatoes a day early and shape just before frying.
- Kid-Approved & Crowd-Pleasing: My family goes crazy for these, and friends always ask for the recipe.
Ingredients You’ll Need
The great thing about this Cheese-Stuffed Potato Balls Recipe is the simplicity and accessibility of the ingredients. Each one plays a key role in creating the perfect texture and flavor, so let’s chat about what you want to look for at the store.
- Russet Potatoes: Their high starch content is ideal for fluffy mashed potatoes that stick together nicely.
- Cream or Milk: Adds creaminess to the mash; I prefer cream for richness, but milk works great too.
- Salt: Essential for flavoring the potatoes just right.
- Mozzarella Cheese Cubes: Fresh mozzarella melts beautifully—cut into small 1/2″ cubes for easy stuffing.
- Flour: Helps the egg wash stick to the potato balls for that crispy coating.
- Eggs: Lightly beaten to create a sticky layer for the panko to cling onto.
- Panko: These Japanese breadcrumbs give you that unbeatable crunch.
- High Heat Oil: I recommend grapeseed or canola oil because they tolerate frying temps without burning.
Variations
I love to tweak this Cheese-Stuffed Potato Balls Recipe depending on what I have on hand or the occasion. Don’t hesitate to make it your own by swapping cheeses or adding flavor boosters—you’ll find it’s a great base for creativity.
- Herby Potato Balls: Mixing chopped fresh parsley, chives, or rosemary into your mashed potatoes adds a fresh zing that brightens the dish.
- Spicy Kick: Add a pinch of smoked paprika or chili flakes to the potato mix for a subtle heat that pairs beautifully with melty cheese.
- Cheese Swaps: Try pepper jack for a little spice or sharp cheddar for deeper flavor; just make sure it melts well.
- Vegan Version: Use non-dairy milk and vegan cheese to adapt this recipe; also, swap the egg wash for a flax egg or plant-based milk with a bit of flour for breading.
How to Make Cheese-Stuffed Potato Balls Recipe
Step 1: Cook and Mash the Potatoes
Start by peeling and cubing your russet potatoes. I always add a generous pinch of salt to the boiling water; it seasons the potatoes from the inside out. Cook them uncovered until they’re fork-tender—roughly 20 minutes. Don’t skip draining them well to keep the mash from getting watery! Once drained, mash them up with your cream or milk and add salt to taste. A tip I learned is to let the mashed potatoes cool completely — you can even make them a day ahead and refrigerate. This step is key because warm potatoes will melt the cheese too early when shaping.
Step 2: Shape the Potato Balls and Stuff with Cheese
When your mashed potatoes are cool, grab a scoop—an ice cream scoop works perfect—to measure out around 2 tablespoons of potatoes. Flatten the scoop slightly in your palm, place a mozzarella cube in the center, then gently pull the mashed potato around it, sealing the cheese inside. Roll it into a smooth ball, making sure no cheese peeks out. You’ll want to work carefully so the cheese stays enclosed and doesn’t leak during frying. This is honestly my favorite part—it sort of reminds me of wrapping a little cheesy gift!
Step 3: Coat the Potato Balls for That Perfect Crunch
Set up your breading station with three shallow dishes: one filled with flour, one with beaten eggs, and one with panko breadcrumbs. Take one potato ball at a time, lightly dust it with flour (shake off the excess), dip it in the egg wash, then roll it thoroughly in panko. This triple-coat is what gives you that irresistible crunch and golden color. Lay the coated balls on a tray while you work through the batch—this keeps them from sticking together.
Step 4: Fry Until Golden and Gorgeous
Heat about two inches of oil in a sturdy, deep pot over medium heat, aiming for 375°F (190°C). Be sure to use a thermometer here; it helps you keep that perfect frying temperature. If the oil’s too cool, your potato balls will soak up oil and get greasy; too hot and the coating burns before the inside heats through. Drop in your balls gently, working in batches so they have room to crisp up evenly. Fry for 2-3 minutes, turning occasionally, until they’re golden and crisp. Use a slotted spoon to transfer them to paper towels and drain excess oil. Trust me, you’ll want to eat these while the cheese is still delightfully stretchy.
Pro Tips for Making Cheese-Stuffed Potato Balls Recipe
- Cool Your Mash First: I learned the hard way that warm mashed potatoes make the balls fall apart or the cheese leak, so chilling is a must.
- Use an Accurate Thermometer: Keeping your oil at the right temp means crispy, not greasy—it’s a game changer for texture.
- Don’t Overcrowd the Pan: Fry in small batches to maintain heat; crowded pans lower oil temperature and lead to soggy balls.
- Seal the Cheese Well: Make sure you fully enclose the cheese to avoid leakage during frying and keep that gooey center intact.
How to Serve Cheese-Stuffed Potato Balls Recipe
Garnishes
I love sprinkling a little flaky sea salt on these right after frying—it really amps up the flavor. Fresh chopped parsley or chives not only add color but a lovely fresh note to balance the richness. For a little heat, I sometimes drizzle them with a spicy aioli or sriracha mayo.
Side Dishes
These potato balls pair beautifully with a crisp green salad dressed with lemon vinaigrette for freshness. If you’re in snack mode, I serve them alongside marinara or ranch dip. For a heartier meal, grilled vegetables or a cozy bowl of tomato soup are fantastic companions.
Creative Ways to Present
For parties, I like to skewer the balls on toothpicks arranged in a fun pattern or “potato ball bouquet” in a decorated container. Serving them on small plates stacked with colorful dips lets guests customize their bites. I’ve even stuffed some balls with pesto for a special twist at holiday get-togethers!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which rarely happens in my house!), keep them in an airtight container in the fridge. They’ll last 2-3 days, but I recommend reheating soon for the best stretchy cheese experience.
Freezing
I’ve frozen unbattered potato balls successfully—just shape them and lay out on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to eat, thaw and bread them before frying. This method keeps the texture intact better than freezing fully cooked balls.
Reheating
For reheating, I skip the microwave to avoid sogginess. Instead, I pop them in a 375°F oven for about 10 minutes to revive the crispiness, or a quick shallow fry if I want that fresh-from-the-pot feel.
FAQs
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Can I use other types of potatoes for this recipe?
You can, but russet potatoes are ideal due to their high starch content which gives you a fluffier, stickier mash that’s easier to shape and less likely to fall apart. Waxy potatoes like red or Yukon gold might result in a firmer texture that’s trickier to work with but still possible if you’re careful.
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What cheese works best for cheese-stuffed potato balls?
Mozzarella is my go-to for its superb meltability and mild flavor. However, other semi-soft cheeses like Monterey Jack, cheddar, or even gouda can work well. Just pick a cheese that melts smoothly and isn’t too crumbly.
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How do I know when the cheese-stuffed potato balls are cooked inside?
Once the coating is golden brown and crisp, the cheese inside should be melted and stretchy. Frying for 2-3 minutes at the right temperature ensures the inside is heated through without burning the outside. If you’re unsure, you can test one by cutting it open after frying.
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Can I bake these instead of frying?
You can bake them for a lighter alternative. Place the breaded balls on a greased baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes or until golden and crisp, turning halfway through. They won’t be quite as crispy as fried but still delicious.
Final Thoughts
Honestly, this Cheese-Stuffed Potato Balls Recipe holds a special place in my kitchen repertoire. It’s so comforting, rewarding, and easy enough to pull off any time you want to impress without stress. I really hope you try making them soon—you’ll find the whole process fun and the results seriously addictive. When you share these golden, cheesy bites with friends or family, watch how fast they disappear and the glowing compliments that follow. Here’s to many delicious moments ahead!
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Cheese-Stuffed Potato Balls Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously crispy cheese-stuffed potato balls that combine creamy mashed potatoes and stretchy mozzarella cheese, breaded and deep-fried to golden perfection. A perfect appetizer or snack that’s easy to make and sure to impress.
Ingredients
Potato Mixture
- 2 large russet potatoes, peeled and cubed
- 1 tbsp cream or milk
- Salt, to taste
Filling
- 40 cubes mozzarella cheese (1/2″ cubes)
Breading
- 1 cup flour
- 1-2 large eggs, lightly beaten
- 1.5 cups panko breadcrumbs
For Frying
- High heat oil (such as grapeseed), for deep frying
Instructions
- Cook the Potatoes: Add the peeled and cubed potatoes to a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook uncovered until the potatoes are fork-tender, about 20 minutes. Drain thoroughly.
- Mash and Season: Mash the drained potatoes well, then stir in cream or milk and salt to taste. Set aside to cool completely. You can prepare this step a day ahead and refrigerate, then bring to room temperature 1-3 hours before continuing.
- Form Potato Balls with Cheese: Using an ice cream scoop or measuring spoon, scoop about 2 tablespoons of mashed potato. Flatten it slightly, place a cube of mozzarella cheese in the center, then carefully bring the potato around the cheese and roll into a smooth ball. Repeat to make all the balls.
- Set Up Breading Stations: Prepare three shallow dishes: one with flour, one with lightly beaten eggs, and one with panko breadcrumbs. One at a time, gently roll each potato ball in flour, shaking off excess, then dip into the egg wash, and finally coat completely in panko breadcrumbs. Set aside on a tray or plate.
- Deep Fry the Potato Balls: In a deep, heavy-bottomed pot, heat about 2 inches of oil to 375°F over medium heat. Carefully add the balls in batches, avoiding overcrowding. Maintain oil temperature around 350°F while frying. Cook, turning occasionally, until the breading is golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Let cool slightly and serve hot while the cheese inside is still melted and stretchy. Enjoy these crispy, cheesy bites as a delightful appetizer or snack.
Notes
- You can prepare the mashed potatoes a day in advance; just bring them to room temperature before forming the balls.
- Use a neutral high smoke point oil like grapeseed or vegetable oil for best frying results.
- The panko breadcrumbs provide an extra crisp texture—regular breadcrumbs can be used but results will differ.
- Maintain the oil temperature carefully to avoid overcooked or greasy potato balls.
- These can be reheated in a fryer or oven to restore crispiness but are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 3.6 g
- Sodium: 274 mg
- Fat: 4.8 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 59.5 g
- Fiber: 5.4 g
- Protein: 12.4 g
- Cholesterol: 66 mg
