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
Equipment
Ingredients
- 1 ½ cups prepared mashed potatoes *see notes
- ½ cup shredded cheddar cheese
- 3 tablespoons bacon bits or crumbled bacon
- 2 teaspoons chopped fresh chives or 1 green onion, thinly sliced
- ¼ teaspoon garlic powder
- 8 cubes cheddar cheese ¾-inch each
- 16.3 ounces refrigerated biscuits 1 can
- 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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
How would you of this with frozen roll dough?
I bet that would work well too! I would roll out a very thin circle and stuff it that way.
Do you use “Grands” size biscuits, or regular? Thanks! These look amazing!!
Regular sized.
Quick question? Would these be good at room temperature or cold? I’m thinking of making them for a party, so I want to make sure if we should warm them up with a microwave.
I think they would be better warmed up.
Holly is there a way to cut this potatoes receipe down as I am a widow and don’t have many potatoes left over
You could definitely half all of the ingredients. This would leave you with some leftover biscuits which you could just bake up and enjoy for breakfast. :)
Mine turned out looking just like the picture, and taste just as good as the look! Thanks for an awesome fun recipe!!!
So glad you enjoyed them!
Do you use whole biscuit or are these small
I use a whole biscuit… they are a fair size (about ¾ cup in size). I haven’t tried small ones but that would be great as an appie or party food!
Instead of bacon I used left over ham that I chopped up, delicious!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and have a great week!
Miz Helen
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)
Yum, these are right up my hubby’s alley! I will definitely have to give them a try! Thanks for sharing at our All Things Thursday blog hop, it’s great to have you!!
Fotini
Hi Holly,
Loaded indeed, oh my I can’t wait to have one or more of these little treasures. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
I’m sure my husband will love these. :) Pinning to make later…
Wow, these look sooo good!! I love that it is all tucked into a biscuit, Can’t wait to try this – pinning now. Stopping by from Miz Helen’s Full Plate Thursday to visit and follow.
Terri Henkels
This looks ABSOLUTELY divine! Oh yum – I’ve got to save this one! I would love for you to share this on Create It Thursday #20…it’s live now!
Oh my goodness Holly these look so amazing! Mashed potatoes, bacon, cheese and biscuit? Where can you go wrong with this combination! The buns look like they are oozing with yummy goodness. Pinning and will definitely try this! Thanks for sharing.
Holy cow. These look beyond amazing!!!! Pinning now to try soon! Can’t wait!
~Jen @ Yummy Healthy Easy
OMGosh these look so yummy! Must try, thanks for sharing!
hugz,
Suzanne
the recipe asks for biscuit dough, whats the english equivilent as we dont have biscuit dough over here?
Hey Tabby,
I tend to cook a lot of US style food here, biscuit dough is like crusty bread rolls I think or else scones! Though when I make this I think I’ll use bread rolls! :)
You can also use vetkoek dough, from your local superette :-)
Tabby, here’s a link to one of the easiest biscuit recipes I’ve seen, and this should work as well as our refrigerated biscuit dough (although I would refrigerate the cut biscuits for at least an hour after cutting the biscuits from the dough): https://www.spendwithpennies.com/easy-homemade-buttermilk-biscuits/
Try a croissant.
How do you seal the biscuit dough so it won’t leak?
I just pinched the edges together making sure there were no gaps.
Can I use homemade biscuit dough, or does it have to be store bought ?
Upon moving to Sweden, I have noticed and realized they do not have the same food convenience as America.
I’m sure homemade would work. Be sure to roll it out quite thin so it makes a crispy crust! :)