Cheesy Loaded Potato Balls

Cheesy loaded potato balls were one of my favourite things to eat as a kid. Potato balls have a crispy deep fried shell with loaded mashed potato on the inside, stuffed with mozzarella to make the perfect crispy, creamy, cheesy combo.

Info and tips

Let’s start with the potatoes (I used russet). Cut the potatoes into large even chunks. If you cut them too small they will end up absorbing a lot of water when they cook. Next always add the potatoes to cold heavily salted water, and then bring to a boil. If you add potatoes to boiling water it will result in the outside cooking much faster than the inside. Once a fork can easily pierce the potatoes they are done! I find that using a potato ricer is the easiest way to mash the potatoes with no lumps, plus it’s also super satisfying.

Forming the potato balls is fairly simple, I like to use a wet and dry hand when battering them so there’s less mess.

When deep frying, you must make sure you have very hot oil before adding the potato balls in. I like to use a breadcrumb to test the heat level. When the oil is hot enough the bread crumb should immediately bubble up very aggressively. Only deep fry the potato balls until they are nice and golden, if you cook any longer they may begin to split which would be a very sad day.

Ingredients

• 3 large potatoes
• 3 tbsp milk
• 3 tbsp flour
• salt & pepper to taste
• tsp garlic powder
• tsp onion powder
• tsp paprika
• 1/4 cup chopped bacon
• 2 sliced green onions
• mozzarella cubed
• 2 eggs
• 1/2-1 cup panko
• canola oil (for frying)

garlic aioli

• 2 garlic cloves
• pinch of salt
• 1/4 lemon juiced
• 1/2 cup mayo
• tsp fresh parsley
• salt and pepper if needed

Instructions

1. Begin by peeling and cutting your potatoes into large chunks. Add to cold salted water in a pot and bring to a boil. Remove once fork tender.
2. Use a potato ricer to mash the potatoes. Then add the milk flour and seasonings. Mix well.
3. Next add the chopped bacon (you can make your own or use bacon bits) and green onion. Fold in well.
4. Use an ice cream scoop or a spoon to make even sized balls with the potato mixture. Push the ball flat into your hand and add the cubed mozzarella. Fold the potato around the mozzarella and roll back and forth between your hands to form a smooth ball. Repeat until mixture is used up.
5. Crack 2 eggs into a bowl and add panko to another. With a dry and wet hand, dip the potato balls from the eggs to the panko, pressing the ball slightly to ensure no loose panko.
6. Add a high smoke oil to a pot (I used canola, use enough to cover 3/4 of potato balls) and heat until very hot (see tips section for more info). Add the potato balls and fry until golden brown, remove and add a sprinkle of salt.
7. To make the garlic aioli, finely mince the garlic with a pinch of salt to form a garlic paste. Add the garlic along with all other listed ingredients to a small bowl and mix well. Dip and enjoy!

See below for a video tutorial!

Print Recipe

Cheesy Loaded Potato Balls

(No Ratings Yet)

Loading...

Appetizers, Comforting

By Kenna's Cooks – Serves: 4

Prep Time: 25 minutes – Cooking Time: 35 minutes – Total Time: 1 hour

Cheesy loaded potato balls have a crispy shell stuffed with loaded mashed potato and gooey mozzarella, all deep fried to perfection.

Ingredients

• Potato balls
• 3 large potatoes
• 3 tbsp milk
• 3 tbsp flour
• salt & pepper to taste
• tsp garlic powder
• tsp onion powder
• tsp paprika
• 1/4 cup chopped bacon
• 2 sliced green onions
• mozzarella cubed
• 2 eggs
• 1/2-1 cup panko
• canola oil (for frying)
• Garlic aioli
• 2 garlic cloves
• pinch of salt
• 1/4 lemon juiced
• 1/2 cup mayo
• tsp fresh parsley
• salt and pepper if needed

Instructions

1

Begin by peeling and cutting your potatoes into large chunks. Add to cold salted water in a pot and bring to a boil. Remove once fork tender.

2

Use a potato ricer to mash the potatoes. Then add the milk flour and seasonings. Mix well.

3

Next add the chopped bacon (you can make your own or use bacon bits) and green onion. Fold in well.

4

Use an ice cream scoop or a spoon to make even sized balls with the potato mixture. Push the ball flat into your hand and add the cubed mozzarella. Fold the potato around the mozzarella and roll back and forth between your hands to form a smooth ball. Repeat until mixture is used up.

5

Crack 2 eggs into a bowl and add panko to another. With a dry and wet hand, dip the potato balls from the eggs to the panko, pressing the ball slightly to ensure no loose panko.

6

Add a high smoke oil to a pot (I used canola, use enough to cover 3/4 of potato balls) and heat until very hot (see tips section for more info). Add the potato balls and fry until golden brown, remove and add a sprinkle of salt.

7

To make the garlic aioli, finely mince the garlic with a pinch of salt to form a garlic paste. Add the garlic along with all other listed ingredients to a small bowl and mix well. Dip and enjoy!