These No Deep-Fry Cheese Stuffed Mashed Potato Balls are a lighter version of the classic deep-fried treat, giving you the same crispy exterior and cheesy center without the need for frying. These are baked to perfection, making them a healthier alternative to the traditional recipe while still being incredibly flavorful and satisfying.
Ingredients
2 cups mashed potatoes (preferably chilled)
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs (or regular breadcrumbs)
Olive oil spray (for baking)
1/2 cup grated Parmesan cheese (optional for extra flavor)
Instructions
Prepare the Mashed Potatoes:
Start with mashed potatoes that are already prepared, preferably chilled. This will help them hold their shape better when forming the balls. If you’re using fresh mashed potatoes, let them cool completely before using them in this recipe.
Make the Potato Balls:
In a large bowl, combine the mashed potatoes with garlic powder, onion powder, parsley, salt, and black pepper. Mix well.
Take about 2 tablespoons of the mashed potato mixture and flatten it in the palm of your hand.
Place a small amount (about a tablespoon) of shredded cheese in the center, then gently fold the mashed potato around the cheese to form a ball. Repeat with the remaining mashed potatoes and cheese.
Coat the Potato Balls:
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese (if using).
Roll each potato ball first in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick.
Bake the Potato Balls:
Preheat your oven to 400°F (200°C).
Arrange the coated potato balls on a baking sheet lined with parchment paper. Lightly spray the balls with olive oil to help them crisp up in the oven.
Bake for 20-25 minutes, or until golden brown and crispy on the outside. If desired, you can flip them halfway through baking for even crispness.
Serve:
Once baked, remove the potato balls from the oven and let them cool for a few minutes before serving.
Serve with a dipping sauce of your choice, such as ranch, marinara, or sour cream, for extra flavor.
