Loaded Potato Balls

By Ben · cooked up in Sprig

Crispy panko coating gives way to the creamiest mashed potato interior loaded with sharp cheddar, smoky bacon bits, and bright chives. The contrast between the golden crust and molten center creates that satisfying crack when you bite down. These make-ahead gems are perfect for game day parties or as an elevated bar snack that disappears faster than you can fry them.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, softened
• 1/4 cup sour cream
• 1 1/2 cups sharp cheddar cheese, finely shredded
• 8 slices thick-cut bacon, cooked until crispy and finely chopped
• 3 tablespoons fresh chives, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 6 cups vegetable oil for frying

Instructions

1. Place potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil and cook for 15-18 minutes until fork-tender. Drain thoroughly and let sit for 2-3 minutes to allow excess moisture to evaporate.
2. Pass potatoes through a ricer or food mill into a large bowl, or mash with a potato masher until completely smooth. Stir in softened butter and sour cream until well combined.
3. Fold in shredded cheddar, chopped bacon, minced chives, salt, and pepper. Mix until evenly distributed. Taste and adjust seasoning as needed. Cover and refrigerate for at least 2 hours or overnight until mixture is firm and easy to handle.

1. Using a 2-ounce ice cream scoop or your hands, portion the chilled potato mixture into 24 equal balls, each about 1 1/2 inches in diameter. Place on a parchment-lined baking sheet.
2. Set up breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Working with one ball at a time, roll in flour, dip in beaten egg, then coat thoroughly in panko, pressing gently to adhere.
3. Place breaded balls on a clean parchment-lined baking sheet. For make-ahead preparation, freeze balls on the sheet for 2 hours, then transfer to freezer bags for up to 3 months.

1. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F. Line a baking sheet with paper towels and have a slotted spoon ready.
2. Working in batches of 6-8 balls, carefully lower into hot oil using a slotted spoon. Fry for 2-3 minutes if fresh, or 3-4 minutes if frozen, until golden brown and crispy on all sides.
3. Remove with slotted spoon and drain on paper towels for 30 seconds. Serve immediately while hot and crispy, optionally garnished with additional chives and a dollop of sour cream for dipping.

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