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Fried Loaded Potato Balls
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5 from 3 votes

Fried Loaded Potato Balls

Wow your family and guests with these fried loaded potato ball. Crispy on the outside, and filled with baked potatoes, cheese and bacon, they make the perfect make ahead appetizer or side dish.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 30 Fried Loaded Potato Balls
Calories: 135kcal
Author: Chula King

Ingredients

  • 2 pounds (32 ounces) Russet potatoes
  • ¼ cup (4 Tablespoons, 2 ounces) unsalted butter
  • ¼ cup reduced fat sour cream
  • 1 cup (4 ounces) shredded cheddar cheese (I use extra sharp)
  • ½ pound (8 ounces) bacon, fried, drained and crumbled
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper.
  • 30 ½-inch cubes extra sharp cheddar cheese
  • 2 eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 ½ cups Panko breadcrumbs
  • Vegetable oil for frying
  • Shredded Parmesan cheese and chopped chives for garnish optional

Instructions

  • Scrub skin on potatoes; prick all over with fork. Cook in microwave or oven until fully cooked. Allow to cool for 10 minutes.
  • Add butter and sour cream to large mixing bowl. Cut potatoes in half, and scoop into mixing bowl. (The hot potatoes will melt the butter.) Add crumbled bacon, salt, and pepper.
  • Beat on high until smooth. Add shredded cheddar cheese; beat on high until well combined.
  • Form potato mixture into balls about the size of golf ball and place on parchment lined baking sheet. Insert cheese cube into center of potato ball; pinch shut.
  • Refrigerate or place in freezer until potato ball is firm.
  • Mix eggs and milk in bowl. Coat potato balls as follows: (1) roll in flour; (2) dip in egg mixture; (3) roll again in flour; (4) dip again in egg mixture; (5) roll in Panko bread crumbs; (6) place on parchment lined baking sheet.
  • Refrigerate or freeze coated potato balls until firm.
  • Heat 1-½ to 2 inches of vegetable oil in Dutch oven or large saucepan to 350° F. Fry several balls at a time until golden brown on all sides. Drain on paper towels or wire rack set over baking sheet. Allow to cool 5 minutes. If desired, garnish with shredded Parmesan cheese and chopped chives. Serve alone of with sour cream on the side.
  • Yield: 24 - 30 Fried Loaded Potato Balls.

Notes

NOTE: The Loaded Potato Balls can be fried ahead of time and refrigerated or frozen for later use. If refrigerated, reheat in 350° F oven for about 15 minutes or until thoroughly reheated. If frozen, reheat in 350° F oven for 20 to 25 minutes or until thoroughly reheated.

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 172mg | Vitamin A: 155IU | Vitamin C: 1.7mg | Calcium: 74mg | Iron: 0.7mg