Step 4: Coat the Balls
- Prepare two shallow bowls: one with the beaten egg, and one with breadcrumbs.
- Dip each potato ball first into the egg, ensuring it is completely coated.
- Roll the ball in breadcrumbs until evenly covered. This layer will give your balls that perfect crunchy exterior.
Step 5: Bake to Perfection
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper or lightly grease it with olive oil.
- Place the coated potato balls on the tray, leaving a small space between each.
- Lightly spray or brush the tops with olive oil to help them crisp.
- Bake for 20–25 minutes, turning halfway through, until golden brown and crispy.
Step 6: Serve and Enjoy
- Let the baked potato balls cool for a few minutes—they’ll firm up slightly while still keeping the cheesy inside soft.
- Serve them as a snack with ketchup, sour cream, or a spicy dip of your choice.
Tips for the Best Baked Potato Balls
- Cheese choices: Mozzarella gives a gooey pull, while cheddar adds sharpness. Mixing both is perfect.
- Crispier coating: Use panko breadcrumbs instead of regular ones.
- Add-ins: You can mix cooked bacon bits, finely chopped onions, or herbs into the mashed potatoes for extra flavor.
- Make ahead: Shape and coat the potato balls, then freeze them on a tray. Once frozen, transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
Baked potato balls are simple yet versatile. They are golden, crunchy, and full of cheesy comfort with every bite. Perfect for impressing guests or satisfying your snack cravings without the guilt of deep frying.
If you want, I can also create a mini version for parties or a stuffed version with surprise fillings like ham or spinach that takes them to the next level.
Do you want me to do that?
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