Craving comfort food with a twist? These loaded mashed potato bites are dangerously addictive!
Imagine all the goodness of a loaded baked potato but in a crispy, bite-sized form. With cheddar, bacon bits, and green onions, they’re crispy on the outside and fluffy on the inside.
Serve them piping hot with a dollop of cool sour cream and a sprinkle of fresh green onions.
These little bites of heaven work beautifully as an appetizer, side dish, or a creative way to reinvent leftover mashed potatoes.
Why You’ll Love These Loaded Mashed Potato Bites
Perfect Party Bite: These bite-sized morsels are ideal for entertaining. Guests can easily enjoy them while mingling.
Crispy Yet Creamy Texture: The contrast between the crispy panko exterior and the creamy, soft interior creates an irresistible texture. It keeps people coming back for more.
Savory Symphony: Each bite delivers a blend of sharp cheddar, smoky bacon, and creamy potatoes. It’s enhanced by the subtle kick of green onions.
Creative Use of Leftovers: Transform leftover mashed potatoes into a gourmet-style snack or side dish.
Ingredients
- Mashed Potatoes: The foundation of the bites provides a creamy, starchy base. Cold potatoes work best as they’re easier to shape.
- Sharp Cheddar Cheese: It adds a rich, tangy flavor and creates a gooey interior when melted.
- Bacon: It provides a smoky, salty crunch and adds depth to the overall flavor profile.
- Green Onions: They add a subtle crunch and herbaceous note.
- Egg: It acts as a binding agent to help hold the potato mixture together during shaping and frying.
- Seasoning: Garlic powder adds savory depth, while salt and pepper enhance all other flavors.
- All-Purpose Flour: It helps the egg wash adhere better to the potato balls.
- Panko Breadcrumbs: Japanese-style breadcrumbs create an extra crispy, light, and airy exterior coating.
- Vegetable Oil: It’s used for frying and creates a golden-brown exterior.
How to Make Loaded Mashed Potato Bites
These bites take a little time, but they’re worth it!
1. Prepare the mashed potato mixture. In a large mixing bowl, combine the mashed potatoes, cheddar cheese, crumbled bacon, green onions, beaten egg, garlic powder, salt, and pepper. Mix well until fully combined.
2. Shape. Scoop out about 1-2 tablespoons of the potato mixture and roll it into a ball or small patty shape. Repeat with the remaining mixture. Place the shaped balls on a baking sheet lined with parchment paper. Refrigerate for 20-30 minutes to firm up.
3. Coat. Set up a breading station: one plate for flour, one bowl for beaten eggs, and one plate for breadcrumbs. Roll each potato ball in flour, dip into the egg, and then coat with breadcrumbs. Ensure an even coating.
4. Fry. Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the bites in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Garnish and serve. Arrange the bites on a serving platter. Top with a dollop of sour cream, a sprinkle of green onions, and extra bacon or cheese, if desired.
Tips for the Best Loaded Mashed Potato Bites
Follow these tips for the best results with this recipe.
- The colder, the better. Using chilled mashed potatoes is crucial. They’re easier to shape and hold together better when forming the balls.
- Avoid a sticky situation. Dust your hands with flour while shaping the balls to prevent sticking during the rolling process.
- Try tasty add-ins. Add chopped jalapeños, caramelized onions, or herbs like parsley for extra flavor variety.
- Pair with creative dippers. Serve with classic ranch, garlic aioli, cheese sauce, or spicy chipotle mayo. For a lighter option, try Greek yogurt-based dips.
- Get ahead of the game. Form and bread the balls, then refrigerate for up to 24 hours before frying or freeze them for longer storage.
- Try a healthier twist. If you prefer to use an air fryer, preheat it to 375°F. Lightly spray the bites with cooking spray and air fry for 10-12 minutes, shaking the basket halfway through.
- Fire up the oven. If baking in the oven, preheat the oven to 400°F. Place the bites on a greased baking sheet, spray with cooking spray, and bake for 15-20 minutes, turning halfway.
How to Store
Keep these tasty apps fresh by following these steps.
To Store: Place the cooled potato bites in an air-tight container and refrigerate for up to 3 days. Layer them with parchment paper between each layer to prevent sticking.
To Freeze: Arrange the uncooked breaded bites on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag or container and store for up to 3 months. When ready to cook, fry them straight from frozen, adding an extra minute or two to the cooking time.
To Reheat: Place the bites on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through and crispy. For the best results, avoid using the microwave as it can make them soggy.
Loaded Mashed Potato Bites
24
servings30
minutes15
minutes95
kcalThese loaded mashed potato bites are full of so much goodness! With bacon, cheese, and green onions, they’re crispy, fluffy, and to die for!
Ingredients
- For the Mashed Potatoes:
3 cups mashed potatoes (preferably chilled leftovers or freshly made and cooled)
1 cup sharp cheddar cheese, shredded
5 slices crispy bacon, crumbled
3 tbsp green onions, finely chopped
1 large egg, lightly beaten
1/2 tsp garlic powder
Salt and pepper, to taste
- For the Coating:
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko breadcrumbs
- For Frying:
Vegetable oil, for frying (or use an air fryer or oven for a lighter option)
- For Garnish:
Sour cream
Extra green onions, chopped
Extra shredded cheese, optional
Instructions
- In a large mixing bowl, combine the mashed potatoes, cheddar cheese, crumbled bacon, green onions, beaten egg, garlic powder, salt, and pepper. Mix well until fully combined.
- Scoop out about 1-2 tablespoons of the potato mixture and roll it into a ball or small patty shape. Repeat with the remaining mixture. Place the shaped balls on a baking sheet lined with parchment paper. Refrigerate for 20-30 minutes to firm up.
- Set up a breading station: one plate for flour, one bowl for beaten eggs, and one plate for breadcrumbs. Roll each potato ball in flour, dip into the egg, and then coat with breadcrumbs. Ensure an even coating.
- Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the bites in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Arrange the bites on a serving platter. Top with a dollop of sour cream, a sprinkle of green onions, and extra bacon or cheese, if desired.
Notes
- If you prefer to use an air fryer, preheat it to 375°F. Lightly spray the bites with cooking spray and air fry for 10-12 minutes, shaking the basket halfway through.
- If baking in the oven, preheat the oven to 400°F. Place the bites on a greased baking sheet, spray with cooking spray, and bake for 15-20 minutes, turning halfway.
- Double the recipe for larger gatherings—they disappear fast!
