Baked Potato Balls are one of those easy, go-to recipes that are absolutely perfect for a busy weeknight or a casual weekend get-together. Originally inspired by a traditional Midwestern comfort food, these bite-sized delights are crusty on the outside and fluffy on the inside. They’re also a fantastic way to use up leftover mashed potatoes. Whether you’re whipping these up after a long day at work or prepping them for a family potluck, they’re sure to be a hit.
These Baked Potato Balls are incredibly versatile and pair wonderfully with a variety of sides. Try serving them with a fresh green salad for a light and healthy contrast. They also go great with a bowl of creamy tomato soup or alongside some grilled chicken for a hearty and satisfying meal. Don’t forget the dipping sauces! Ranch dressing, sour cream, or even a tangy barbecue sauce make fantastic accompaniments.

Baked Potato Balls
Servings: 4

Ingredients
2 cups mashed potatoes
1/2 cup grated cheddar cheese
1/4 cup chopped chives
1/4 cup cooked and crumbled bacon
1 egg, beaten
1/2 cup breadcrumbs
Salt and pepper to taste
Olive oil spray
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the mashed potatoes, grated cheddar cheese, chopped chives, crumbled bacon, beaten egg, salt, and pepper until well combined.
Form the mixture into small balls, about the size of a golf ball, and roll each ball in the breadcrumbs to coat evenly.
Place the potato balls on the prepared baking sheet and lightly spray them with olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Allow to cool slightly before serving. Enjoy!
Variations & Tips
For a vegetarian version, simply omit the bacon and add some finely chopped sautéed mushrooms for a different flavor twist. If you want to make these potato balls gluten-free, you can use gluten-free breadcrumbs. Also, consider adding different herbs like dill or parsley instead of chives, or try using different types of cheese. For an extra crunchy exterior, try double-coating the balls in breadcrumbs before baking.