Cheese Stuffed Potato Balls Recipe

If you’re on the hunt for a snack or appetizer that’s both comforting and irresistibly cheesy, you’re going to adore this Cheese Stuffed Potato Balls Recipe. These golden pockets of crispy potato with gooey mozzarella inside are seriously addictive. I absolutely love this recipe because it strikes the perfect balance between crunchy on the outside and meltingly soft on the inside — it’s the kind of treat that brings everyone into the kitchen asking for seconds. Stick around; I’m going to share all my favorite tips to help you nail it every time!

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Ingredients You’ll Need

The magic of this Cheese Stuffed Potato Balls Recipe is really in choosing the right ingredients and knowing how to prep them. You want fluffy mashed potatoes that are seasoned just right, and fresh mozzarella cubes for that luscious gooey texture. Also, picking the right flour and panko makes all the difference in getting that ideal crispy crust.

• Russet potatoes: These starchy potatoes mash up nicely, giving you a perfect texture to hold the balls together.
• Cream or milk: Adds richness and creamy texture to the mashed potatoes — I like using cream for extra indulgence.
• Salt: Essential for seasoning the potatoes so they’re flavorful through and through.
• Mozzarella cheese cubes: Fresh, 1/2 inch cubes work best to give that stretchy, melty center everyone loves.
• Flour: Helps the egg and panko stick better to the potato balls.
• Eggs: Lightly beaten, these create the perfect sticky layer that holds on the panko crust.
• Panko breadcrumbs: My secret weapon for crispy, golden coating — way better than regular breadcrumbs.
• High heat oil: Grapeseed or any neutral oil with a high smoke point for deep frying without breaking down.

Variations

One of the things I love about the Cheese Stuffed Potato Balls Recipe is how easy it is to make it your own. I often tweak it depending on what cheese I have on hand or add herbs to the mashed potatoes for a flavor boost. You’ll find that experimenting makes this snack even more exciting!

• Add fresh herbs: A sprinkle of chopped parsley or chives folded into the potatoes adds a fresh twist I adore.
• Cheese swap: Try different melty cheeses like cheddar, gouda, or pepper jack for fun variations. I once did smoked mozzarella, and it was a hit!
• Spicy kick: Mix a pinch of cayenne or smoked paprika into the mashed potatoes for a subtle heat.
• Gluten-free option: Use gluten-free flour and panko alternatives to cater to dietary needs.

How to Make Cheese Stuffed Potato Balls Recipe

Step 1: Cook and Mash the Potatoes

Start by peeling and cubing your russet potatoes. Plop them into a large pot, cover with cold water, and add a generous pinch of salt. Bringing them up from cold ensures even cooking. Boil uncovered on medium-high heat until the potatoes are fork tender — about 20 minutes. Drain them well, then mash with your cream and salt. I love using a potato masher here for texture, but a ricer makes for an even silkier mash. Set the mash aside to cool completely — the cooler the mash, the easier it will be to work with later. Pro tip: I often make the mashed potatoes a day ahead and refrigerate — just remember to bring them to room temperature before shaping.

Step 2: Shape the Potato Balls with Cheese Inside

Once your mashed potatoes have cooled, it’s time to get hands-on. Using an ice cream scoop or measuring spoon, scoop about 2 tablespoons of mashed potato. Flatten it slightly in your palm, then place a mozzarella cube right in the center. Carefully fold the potato around the cheese, sealing it completely and rolling it gently into a smooth ball. If you try to rush, the balls can crack — take your time and your patience will pay off with perfect pockets of stretchy cheese every time.

Step 3: Set Up Your Breading Station

Organize three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. This classic breading sequence is essential for that irresistible crispy shell. Handling one ball at a time, dust each potato ball in flour, shake off excess, then dip in egg, and finally roll thoroughly in panko. Place the coated balls on a tray while you finish breading the rest. This step is where the magic of crunch begins!

Step 4: Deep Fry to Golden Perfection

Heat about 2 inches of oil in a deep, heavy-bottomed pot to 375°F. Using a candy thermometer here is a game-changer to keep the temperature steady. Carefully lower the potato balls into the oil without overcrowding — this helps maintain the heat and ensures everything cooks evenly. Fry for about 2-3 minutes, gently turning them to get that even golden crust. Once they’re beautifully golden and crisp, scoop them out onto paper towels to drain. The smell and sizzle at this point are irresistible — let them cool just slightly so the cheese inside stays stretchy but won’t burn your mouth.

How to Serve Cheese Stuffed Potato Balls Recipe

Garnishes

Whenever I serve these Cheese Stuffed Potato Balls, I like to sprinkle a little freshly chopped parsley or chives on top for a burst of color and freshness. A dusting of smoked paprika adds a subtle smoky note that pairs wonderfully with the crispy exterior. For a final touch, a light drizzle of garlic aioli or spicy mayo can take these little delights from tasty to show-stopper.

Side Dishes

These potato balls shine as a snack on their own, but I also love pairing them with crispy garden salads, tangy coleslaw, or a simple tomato salsa to cut through the richness. If I’m making them for a larger meal, they go perfectly alongside grilled chicken or roasted veggies for a satisfying combo.

Creative Ways to Present

For special occasions, I like to arrange the cheese stuffed potato balls on a wooden platter with small bowls of dipping sauces like marinara, ranch, and chipotle crema. You can also skewer a few on toothpicks with a fresh basil leaf for a fun party appetizer. I tried stuffing some with a mix of cheeses once and presented them in little muffin cups — everyone loved the variety and the cute presentation.

Make Ahead and Storage

Storing Leftovers

Leftover cheese stuffed potato balls are pretty great cold, but you can also store them in an airtight container in the fridge for up to 3 days. I recommend placing a layer of paper towels between to absorb any moisture and keep the crust from getting soggy. When you’re ready, reheat them gently to enjoy again.

Freezing

I’ve had great success freezing these balls after breading but before frying. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. When you want snacks, fry them straight from frozen — they may take a minute or two longer. This trick saves so much time and lets you enjoy them anytime!

Reheating

To reheat while keeping that crunch, I pop the cheese stuffed potato balls into a hot oven (about 375°F) on a baking sheet with a wire rack, if I have one, for 10-12 minutes or until crispy and warmed through. Avoid microwaving—they tend to get soggy fast that way.

FAQs

Final Thoughts

Whenever I make this Cheese Stuffed Potato Balls Recipe, it feels like I’m sharing a little slice of happiness with my friends and family. There’s something so comforting about biting into a golden, crispy shell that reveals melty cheese inside. I encourage you to give this recipe a go — it’s straightforward, fun to make, and guaranteed to be a crowd-pleaser. Trust me, once you try it, these potato balls will become a regular crave-worthy snack in your kitchen too!

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