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!
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!
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
- Combine all filling ingredients (except the cube of cheese). Cool completely.
- Roll out biscuits and top with cubed cheese and filling mixture.
- Bring the edges up and pinch them closed to form a ball.
- Bake in a prepared muffin tin until the tops are browned and puffy.
- 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.
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!
Loaded Mashed Potato Balls
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This is such an interesting take on using up leftover mashed potatoes! I would never have thought of such a thing.
These potato bombs look wonderful. Will make it soon.
What kind of biscuits did you use for this recipe?
I used a storebought roll of biscuit dough for this recipe. Enjoy Julie!
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?❤️
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.
What an awesome idea! I love these ooey gooey potato bombs!
Thank you Kate!
Now that ‘s the comfort food mother load, what a fab sounding recipe.
Thank you Brian! Enjoy!
I see comfort food written all over this recipe. I love loaded mash potatoes. Can’t wait to try this recipe!
My kids love appetizers like these, especially on school nights when doing homework. Love your recipe.
Thank you Sandi!
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.
You’re right, you’ll be happy to have leftovers for this recipe!
Oh wow, these are an amazing idea!
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.
It’s more like a scone type dough. I haven’t tried it, but another reader suggested to use this biscuit recipe. Enjoy, Nicole!
omgoodness…i’m in biscuit taters bacon cheese heaven right now. Heading to the store to make this tonight.
Let me know how you like them Carla!
Is 10 3/4″ cheese cube a misprint… that would be huge!
10 cubes, ¾” each. :)
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???
You would need approximately 1 cup of mashed potatoes for this recipe.
wanting to make these tonight, but what would go with them? I cant see just making a meal out of these :) any suggestions?
How do you store and reheat leftovers?
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.
Is it possible to make ahead of time and bake right before serving?
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.
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!!!!
They really are delicious… but there are definitely tons of different options for filling them!!