Cheesy Bacon Potato Balls
Addictively delicious
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizers using leftovers, potato balls with bacon, using leftover mashed potatoes
Servings: 6
Calories: 334kcal
- 2 cups mashed potatoes cold
- 2 tsp dehydrated onion optional
- 3 tbs fresh chives chopped
- 1-2 tbs sour cream see directions
- 1/4 cup finely crumbled crisp bacon
- 4 oz cheddar cheese cubed
- 1 egg lightly beaten
- 1 cup breadcrumbs
- 2 tbs Parmesan or Romano cheese
Preheat oven to 375 F/190 C.
Line a baking sheet with foil then spray with non-stick spray.
Mix the breadcrumbs and grated cheese in a small bowl; set aside. Lightly beat the egg in another small bowl; set aside.
Mix the mashed potatoes, onion (if using), chives and bacon. Mixture should be soft but hold together. If it seems too dry, add 1 tbs of the sour cream then check the texture. If it's still too dry, add the remaining sour cream.
Form a 2-inch/5 cm ball around a cheddar cheese cube.
Roll each ball in the beaten egg then dredge in the breadcrumb mixture. Place on prepared baking sheet.
Bake for 15-20 minutes or until cheese starts to melt out.
AIR FRYER--follow the above but reduce baking time to 8-10 minutes (time may vary with the power of your air fryer.
For wither cooking method, spraying with a bit of oil helps them brown.
UK readers--streaky bacon is what was used.
Serving: 1serving | Calories: 334kcal | Carbohydrates: 31g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 323mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 1mg