Appetizer? Snack? Or a must-have at a tailgate party? Mashed potato balls are all three and more!

Cheddar cheese stuffed mashed potatoes are loaded with bacon and baked into a crispy crust. These mashed potato bombs are amazing!

Use up leftover mashed potatoes or whip up a fresh batch!

cooked Loaded Mashed Potato Balls on a plate with a bowl of sour cream

Easy Loaded Mashed Potato Balls

  • Potato ‘bombs’ are loaded with cheesy, mashed potato goodness in every bite and are unbelievably easy to make with ready-made ingredients!
  • Use up those leftover bits of veggies, cheese, or meat and roll them up in the mashed potato mixture, then bake and serve!
  • Make in advance and reheat in the air fryer or in the oven! Double up the batch because no one can eat just one!
biscuits , cheese , mashed potatoes and seasonings to make Loaded Mashed Potato Balls with labels

Ingredients & Variations

Biscuits – Store-brand canned biscuits work great in this recipe or use crescent rolls. Keep this homemade biscuit mix recipe around to make your own light and fluffy biscuits!

Mashed Potatoes – Fresh, leftover, or store-bought mashed potatoes can be used. Spice up your spuds and stir in one of these DIY seasoning blends like Cajun seasoning, taco seasoning, or everything bagel seasoning.

Cheese – Stuffed with loads of melty cheddar cheese, mashed potato balls can also be made with Monterey Jack, a shredded Mexican blend, or bleu cheese crumbles!

Add-Ins Bacon bits are delish in every dish, but other add-ins include chopped spinach or kale, sundried tomatoes, chopped mushrooms, or sliced brussels sprouts.

How to Make Mashed Potato Balls

  1. Combine all filling ingredients (except the cube of cheese). Cool completely.
  2. Roll out biscuits and top with cubed cheese and filling mixture.
  3. Bring the edges up and pinch them closed to form a ball.
  4. Bake in a prepared muffin tin until the tops are browned and puffy.
  5. Once cool, serve as is or with your favorite dipping sauce.

PRO TIP: Brush an egg wash over the tops of each potato ball and sprinkle on a little parmesan cheese or parsley before baking for a crispy topping.

Tips for Perfection

  • Use homemade or pre-made mashed potatoes. Ensure they’re cool before adding them to the dough.
  • Canned biscuits are easier to work with if they’re set out about 30 minutes before use.
  • Allow the biscuits to cool in the pan for a few minutes to allow the cheese to set.
  • Run a butter knife or small spatula along the outside of the biscuits to easily get them to release from the pan.
plated Loaded Mashed Potato Balls with a bite taken out

Delish Dips for Dunking!

Mashed potato balls are perfect for dipping and dunking!

Did you make these Mashed Potato Balls for a crowd? Leave us a rating and a comment below!

plated Loaded Mashed Potato Balls with a bite taken out
5 from 14 votes↑ Click stars to rate now!
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Loaded Mashed Potato Balls

Mashed Potato Balls are an easy cheesy appetizer with flavor in every bite!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients  

  • 1 ½ cups mashed potatoes left over or prepared, see notes
  • ½ cup cheddar cheese shredded
  • 3 tablespoons real bacon bits or crumbled bacon
  • 2 teaspoons fresh chives or 1 green onion, thinly sliced
  • ¼ teaspoon garlic powder
  • 8 cubes cheddar cheese ¾-inch each
  • 16 ounces canned biscuits
  • salt and pepper to taste

Instructions 

  • Preheat oven to 350°F. Grease a muffin tin.
  • Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. Cool completely.
  • Place a biscuit on the counter and roll into a 4-inch circle.
  • Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
  • Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
  • Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
  • Run a knife along the edges and remove the potato balls.

Notes

This recipe works well with leftover or store-bought mashed potatoes. To make from scratch, we use this mashed potato recipe.
Store leftovers in a covered container in the fridge for up to 4-5 days. Reheat in the oven until heated through. 
5 from 14 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 284 | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 668mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack
Cuisine American

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open cheesy Loaded Mashed Potato Balls on a plate with writing
close up of Loaded Mashed Potato Balls on a plate with writing
close up of Loaded Mashed Potato Balls cooked in the sheet pan with writing
cooked Loaded Mashed Potato Balls in a sheet pan and plated with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly, I am going to try this today, because, they look sooooo delicious, but did you make a video on how to make them?❤️

    1. Hi Nancy, they are so delicious! For this recipe, we actually don’t have a video! But if you have any questions let us know.

  2. Woah! That is a lot of comfort food in one biscuit-y package. This is definitely something I would make with leftover mashed potatoes. In fact I would make sure there were leftovers so I could wrap them in biscuit dough.5 stars

  3. Hi Holly
    Would the biscuit be similar to a scone dough or more like a bun/bread mixture? I’m from Australia & we definitely don’t have anything like this in our supermarkets.
    Thanks
    Nicole

  4. omgoodness…i’m in biscuit taters bacon cheese heaven right now. Heading to the store to make this tonight.

  5. ALTHOUGH THIS RECIPE LOOKS VERY INTERESTING, BEING A NOVICE CHEF @ 71YO I HAVE A QUESTION. HOW DO I DETERMINE THE CORRECT AMOUNT OF INSTANT MASHED POTATOES? OR LEFTOVERS FOR THAT MATTER?? I SHOULD THINK THAT ONE WOULD NEED CUP OR WEIGHT MEASUREMENTS. ANY SUGGESTIONS???

  6. wanting to make these tonight, but what would go with them? I cant see just making a meal out of these :) any suggestions?

    1. I have not stored or reheated leftovers of these. I would refrigerate leftovers in a sealed container for up to 2 days.

      To reheat, if you would like a crispy shell, I would recommend baking at 350 degrees for about 15 minutes (you might want to keep an eye on them since I haven’t tried it) or reheating them in the microwave for about 1 minute each.

    1. I haven’t tried making them ahead of time. The filling can definitely be made ahead of time. If you did want to make them ahead I would think a couple of hours ahead would be fine as long as they are covered with plastic wrap and refrigerated. If it is going to be longer than that, I would suggest baking them completely and then reheating them in the oven before serving.

  7. I make these with scrambled eggs, cheese, and bacon. Mashed potatoes? No thank you – unless you made it into a sweet potatoe pie donut. See what happens when I see things I don’t like? Right off the top of my head I start coming up with all these other recipes!!!!