Loaded Mashed Potato Bites Recipe
Introduction
Perfectly crispy on the outside and creamy, cheesy on the inside, Loaded Mashed Potato Bites are an irresistible snack or party treat. They’re an excellent way to transform leftover mashed potatoes into bite-sized delights everyone will love.
Ingredients
- 2 cups mashed potatoes (cooled leftovers work best)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped chives or green onions
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 1 large egg
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs (or plain/seasoned breadcrumbs)
- Oil for frying (vegetable or canola)
Instructions
- Step 1: In a large bowl, combine mashed potatoes, cheddar cheese, bacon, chives, garlic powder, pepper, and salt. Mix in the egg until the mixture is well blended.
- Step 2: Scoop out about 1 tablespoon of the mixture and roll into firm balls with your hands. If the mixture feels too soft, chill it in the fridge for 15–20 minutes to firm up.
- Step 3: Set up a dredging station with flour in one bowl, beaten egg in another, and panko breadcrumbs in a third. Roll each potato ball first in the flour, then in the egg, and finally coat with breadcrumbs for a crispier texture.
- Step 4: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry the potato bites in batches for 2–3 minutes per side or until golden and crispy.
- Step 5: Transfer bites to a paper towel–lined plate to drain excess oil. Serve hot with sour cream, ranch, or your favorite dip.
Tips & Variations
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the mixture.
- Swap cheddar for mozzarella, gouda, or a cheese blend to change up the flavor.
- Mix in fresh herbs like parsley, chives, or thyme for extra aroma and taste.
- Shape into small cylinders instead of balls to make mini croquettes for a fun twist.
- Replace bacon and cheddar with diced ham and Swiss cheese for a ham & Swiss version.
- If mashed potatoes are too runny, add a little flour or instant potato flakes to firm them before shaping.
- To make gluten-free bites, use gluten-free flour and breadcrumbs.
Storage
Store cooked mashed potato bites in an airtight container in the refrigerator for up to 4 days. To retain crispiness, reheat them in the oven or air fryer rather than the microwave. For longer storage, freeze uncooked or cooked bites on a baking sheet, then transfer to a freezer bag. Keep frozen for up to 2 months and cook from frozen, adding a bit more time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these instead of frying?
Yes! Bake the coated bites at 425°F (220°C) on a greased or parchment-lined tray for 20–25 minutes, flipping halfway through, until they turn golden and crispy.
Can I make these ahead of time?
Absolutely. You can form and coat the bites in advance and refrigerate them for up to 24 hours before cooking. They also freeze well for longer storage.
PrintLoaded Mashed Potato Bites Recipe
Loaded Mashed Potato Bites are crispy, cheesy, and flavorful bite-sized snacks perfect for using up leftover mashed potatoes. These golden-fried or air-fried bites feature a creamy mashed potato center mixed with sharp cheddar cheese, crispy bacon, and green onions, coated in a crunchy breadcrumb shell. Ideal for parties, game day, or a comforting snack with your favorite dips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Mashed Potato Mixture
- 2 cups mashed potatoes, cooled (leftovers work best)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped chives or green onions
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, adjust to taste
- 1 large egg
Coating
- ½ cup all-purpose flour
- 1 cup breadcrumbs, plain or seasoned (panko recommended for crispiness)
For Frying
- Oil for frying (vegetable or canola oil)
Instructions
- Chill Mashed Potatoes: Ensure mashed potatoes are cold and firm, which makes shaping easier.
- Mix Filling: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper. Beat in one large egg to bind the mixture well.
- Form the Bites: Scoop about 1 tablespoon of the mixture and roll into firm balls using your hands. If the mixture is soft, refrigerate for 15–20 minutes to firm up before shaping.
- Prepare Coating Station: Set up three bowls – one with flour, one with beaten egg, and one with panko breadcrumbs for double coating to achieve extra crispiness.
- Coat the Bites: Roll each potato ball first in flour, then dip in the beaten egg, and finally roll in breadcrumbs until fully covered.
- Fry or Air Fry:
• To Deep Fry: Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry the bites in batches for 2–3 minutes per side or until golden brown and crispy.
• To Air Fry: Spray the bites lightly with oil and air fry at 400°F (200°C) for 10–12 minutes, turning halfway through. - Drain Excess Oil: Place the fried bites on paper towels to remove excess oil.
- Serve: Serve the bites hot with sour cream, ranch, or your preferred dipping sauce.
Notes
- You can bake instead of frying by cooking at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden.
- If mashed potatoes are too runny, add extra flour or instant potato flakes to firm up the mixture.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Bites can be formed and coated ahead of time and refrigerated for up to 24 hours before cooking.
- Freeze uncooked or cooked bites for up to 2 months; cook from frozen with additional time.
- Variations include adding jalapeños for spice, swapping cheeses like mozzarella or gouda, and adding fresh herbs like parsley or thyme.
Keywords: mashed potato bites, loaded potato bites, cheesy potato snacks, crispy mashed potatoes, fried potato balls, potato appetizers, party snacks
