Loaded Mashed Potato Balls
User Reviews
5
Loaded Mashed Potato Balls
Description
Loaded Mashed Potato Balls bring together mashed potatoes blended with shredded cheddar cheese, bacon bits, chives, and garlic powder, creating a rich and savory filling. Each ball is formed by enclosing a cube of cheddar cheese and a spoonful of the potato mixture within rolled biscuit dough, then baking until golden brown and puffed. The biscuit dough crisps on the outside while the inside holds a tender mashed potato center with a melted cheese core, adding contrast and layers of flavor.
Cooked in a muffin tin, these potato balls hold their shape and offer a convenient portion size, making them suitable as a snack, appetizer, or side dish. The inclusion of bacon and cheddar adds a savory depth, while chives provide a mild onion note.
The recipe accommodates use of leftover or store-bought mashed potatoes, simplifying prep. After baking, letting the balls rest in the pan before removal helps maintain their structure. Stored leftovers can be kept refrigerated and reheated in the oven to regain crispness.
Ingredients
- 1 ½ cups mashed potatoes see notes, prepared
- ½ cup cheddar cheese shredded
- 3 tablespoons bacon bits or crumbled bacon
- 2 teaspoons chives or 1 green onion, thinly sliced, chopped fresh
- ¼ teaspoon garlic powder
- 8 cubes cheddar cheese ¾-inch each
- 16.3 ounces Biscuits 1 can, refrigerated
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350°F. Grease a muffin tin.
- Place prepared mashed potatoes in a bowl and stir in shredded cheddar cheese, bacon, chives, & garlic powder. Cool completely.
- Place a biscuit on the counter and roll into a 4-inch circle.
- Add 1 cube of cheese and top with 2-3 tablespoons of the mashed potato mixture.
- Pinch the seams closed to seal and bring the edges together to form a ball. Place seam side down in a prepared muffin tin.
- Repeat process with remaining biscuits. Bake 15-20 minutes or until golden brown and puffed. Let rest in the pan for about 5 minutes.
- Run a knife along the edges and remove the potato balls.
Notes
- Leftover or store-bought mashed potatoes work well for this recipe, saving time.
- Store any leftovers in a covered container in the refrigerator for 4-5 days.
- Reheat the balls in the oven until heated through to maintain a crispy exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284 | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 668mg | 28% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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