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 refrigerated biscuits canned
- 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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