I absolutely love making Baked Potato Cheese Balls! They are a delicious and easy-to-make appetizer that is always a hit at parties. The combination of creamy mashed potatoes and gooey cheese makes for a mouthwatering treat.
To make these cheesy delights, simply mix mashed potatoes, shredded cheese, and seasonings together in a bowl. Then, roll the mixture into bite-sized balls and coat them in breadcrumbs. Pop them in the oven until golden and crispy, and you have a tasty snack that everyone will enjoy. Serve these Baked Potato Cheese Balls alongside some tangy dipping sauce, and you have a crowd-pleasing appetizer that will disappear in no time!
Ingredients Needed for This Recipe
- 1 pound (450g) potatoes, boiled with their skin on and chilled
- 2 spring onions, chopped
- 1/2 tsp (2g) garlic powder
- 1/4 tsp chili flakes
- Salt and freshly ground black pepper
- 2/3 cup (70g) cheddar cheese, cut into 1/2 inch (1cm) cubes
- 1 egg, beaten
- Flour (for dusting)
- 1 cup (60g) panko bread crumbs
- 1/2 tsp (2g) smoked paprika
- 1 tbsp (15g) oil
Instructions for Making Baked Potato Cheese Balls
- Preheat the oven to 400°F (200°C).
- In a large bowl, mash the potatoes using a potato masher or grate them using the small holes of a grater.
- Add green onion, garlic powder, chili flakes, salt, and pepper to the potatoes. Stir to combine.
- In another bowl, combine panko bread crumbs with smoked paprika and oil until the oil is absorbed.
- Dust your hands with flour. Take about a spoonful of the potato mixture, flatten it, and add a cheese cube in the center. Wrap and form it into a ball.
- Roll the ball in flour, dip it in the beaten egg, and then roll it in the panko mixture, pressing if necessary to stick well.
- Place the ball on a parchment paper-lined baking sheet.
- Bake for 15-18 minutes until golden and crisp. Be careful not to overbake, or the cheese will start to seep out.
- Cool for a few minutes before serving.
Tips for Perfecting the Recipe
Potato Preparation: Boiling the potatoes with their skin on can enhance their flavor. Make sure to chill the potatoes after boiling, as this will make them easier to handle and mash.
Cheese Selection: The recipe calls for cheddar cheese, but you can experiment with different types of cheese for varying flavors. Just ensure the cheese you choose melts well.
Consistency of Potato Mixture: Ensure the potato mixture is not too wet or sticky. If it is, you might need to add a bit more flour to get the right consistency for forming balls.
Size of the Balls: Keep the size of the balls consistent for even cooking. Too large, and they may not cook through properly; too small, and they might overcook or burn.
Breading: Ensure each ball is evenly coated with the panko mixture for a uniform, crispy texture.
Baking Time: Watch the baking time closely. Overbaking can cause the cheese to ooze out, while underbaking might leave them too soft.
Serving: Serve them warm for the best taste and texture, possibly with a dipping sauce of your choice.
FAQ
Can I use leftover mashed potatoes for this recipe? Yes, you can use leftover mashed potatoes. The recipe mentions that it’s preferable to boil potatoes with their skin on for this specific recipe, but leftover mashed potatoes can be a convenient alternative.
What type of cheese works best for the cheese balls? The recipe calls for cheddar cheese, but you can experiment with different types of cheese that melt well, like mozzarella or gouda.
Can I fry these cheese balls instead of baking them? While the recipe is for baked potato cheese balls, you could potentially fry them for a crispier texture. However, be cautious of the oil temperature and frying time to avoid burning.
How do I prevent the cheese from oozing out during baking? Avoid overbaking the cheese balls, as prolonged heat can cause the cheese to seep out. Baking them for 15-18 minutes as recommended should help maintain their structure.
Can I prepare these cheese balls in advance? You can prepare the potato mixture and form the balls ahead of time. Keep them refrigerated until you’re ready to bake them.
Are these cheese balls gluten-free? The recipe includes panko bread crumbs, which contain gluten. For a gluten-free version, you could try using gluten-free breadcrumbs or a suitable alternative.
How should I store the leftover cheese balls? Store any leftovers in an airtight container in the refrigerator. They should be consumed within a couple of days.
Can I freeze the cheese balls? Yes, you can freeze the formed, unbaked cheese balls. Place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag or container. Bake them directly from frozen, adding a few extra minutes to the cooking time.
Baked Potato Cheese Balls
INGREDIENTS
- 1 pound 450g potatoes, boiled with their skin on and chilled
- 2 spring onions chopped
- 1/2 tsp 2g garlic powder
- 1/4 tsp chili flakes
- Salt and freshly ground black pepper
- 2/3 cup 70g cheddar cheese, cut into 1/2 inch (1cm) cubes
- 1 egg beaten
- Flour for dusting
- 1 cup 60g panko bread crumbs
- 1/2 tsp 2g smoked paprika
- 1 tbsp 15g oil
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- In a large bowl, mash the potatoes using a potato masher or grate them using the small holes of a grater.
- Add green onion, garlic powder, chili flakes, salt, and pepper to the potatoes. Stir to combine.
- In another bowl, combine panko bread crumbs with smoked paprika and oil until the oil is absorbed.
- Dust your hands with flour. Take about a spoonful of the potato mixture, flatten it, and add a cheese cube in the center. Wrap and form it into a ball.
- Roll the ball in flour, dip it in the beaten egg, and then roll it in the panko mixture, pressing if necessary to stick well.
- Place the ball on a parchment paper-lined baking sheet.
- Bake for 15-18 minutes until golden and crisp. Be careful not to overbake, or the cheese will start to seep out.
- Cool for a few minutes before serving.
