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Crispy outside, cheesy-herby magic inside.
Okay, real talk — I have a soft spot for potatoes. I mean, who doesn’t? They’ve been part of every holiday, church potluck, and Sunday dinner since I was knee-high to a grasshopper. Mashed, scalloped, fried… we Midwesterners know our way around a spud.
But these little beauties? They’re something special. Herb-Infused Baked Potato Balls — kind of like if mashed potatoes decided to dress up a bit, roll around in some breadcrumbs, and become the life of the party. They’re cozy, crispy, cheesy, and oh-so-satisfying.
I started making them years ago when I had leftover mashed potatoes after a family dinner — didn’t want to waste ’em, but didn’t feel like just reheating another scoop either. So I added some Parmesan, fresh dill, and bacon (because why not?), rolled them into little balls, and baked ’em up till golden and crispy. Now they show up at everything from weeknight dinners to backyard BBQs, and honestly? People go nuts for them.
Why You’ll Want These in Your Life
Let’s not overthink it — here’s why these make sense:
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They’re crispy on the outside, creamy on the inside. Like the potato version of a lava cake. But, you know… not sweet.
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Perfect use for leftovers. No one wants day-old mash. This makes ‘em new again.
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Totally snackable. Finger food at its finest. Add a dip and it’s game over.
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Flexible as heck. Want ‘em vegetarian? Done. Spicy? Easy. Cheesy? Always.
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Everyone asks for the recipe. You’ll feel like a kitchen wizard, trust me.
Ingredient Notes
No pressure here. You’ve probably got most of this in your kitchen already:
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Mashed potatoes – About 2 cups. Fresh, leftover, creamy, chunky… it all works. Just nothing soupy.
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Parmesan – Gives that salty, nutty oomph. Sub in shredded cheddar or mozzarella if that’s what you’ve got.
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Dill – Bright, herby goodness. Don’t have dill? Chives or parsley work too. Even a dash of Italian seasoning in a pinch.
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Bacon – Not mandatory, but definitely welcome. Crumbled sausage or pancetta could work too. Or leave it out for a meat-free vibe.
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Egg – Holds everything together so it doesn’t fall apart in the oven.
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Breadcrumbs – For that satisfying crunch. Panko is great, but regular crumbs or even crushed cornflakes work too.
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Olive oil spray – A little spritz on top gives you that golden finish without frying.
Here’s How You Do It
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Preheat the oven to 400°F and line a baking sheet with parchment. No parchment? Lightly greased foil works in a pinch.
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Mix it all up. In a big bowl, combine the mashed potatoes, Parmesan, dill, bacon, egg, and a bit of salt and pepper. Give it a taste (yes, even with the egg — you’re not eating a gallon of it), and adjust the seasoning.
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Form into balls. About golf ball size. If it’s too sticky, wet your hands a bit — makes rolling easier.
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Roll in breadcrumbs. Press gently so they’re nicely coated. This is what gives you that crunch.
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Place on the sheet, spray with oil, and bake for 20–25 minutes, or until they’re crisped up and golden brown.
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Let cool just a few minutes before serving. Unless you’re into scorching your mouth with molten cheese. No judgment.
A Few Fun Twists
Make these your own — they’re basically a blank (potato) canvas:
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Add heat. A little cayenne or smoked paprika in the coating gives them a subtle kick.
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Stuff ’em. Tuck a cube of mozzarella inside each one for a gooey surprise.
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Switch up the herbs. Dill’s fresh, but rosemary, thyme, or even basil could be fun.
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Make it Mexican-ish. Toss in some chopped green onion, swap the Parmesan for pepper jack, and serve with salsa or sour cream.
Leftovers? Oh Honey, Yes.
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Fridge: Keep ‘em in a sealed container for up to 3 days.
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Freezer: Freeze unbaked balls on a tray, then store in a bag. Bake straight from frozen — just give ‘em a few more minutes.
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Reheat: Toaster oven or air fryer = crispy again. Microwave = still tasty, just softer.
That’s All She Wrote (Almost)
These little potato balls are more than just a side dish — they’re a conversation starter. A “wait, can I get that recipe?” kind of thing. I’ve served them at holidays, potlucks, girls’ nights, you name it. Every time, I get that look — you know the one. Wide eyes, little grin, second helping already on the plate.
Give ’em a try, and if you end up putting your own spin on them — maybe a fun dip or a new herb combo — I’d love to hear about it. Drop a comment or shoot me a photo if you make them. Makes my day every time.
Thanks for spending a little time in the kitchen with me today. Now go eat something crispy.
With love and butter,
Herb-Infused Baked Potato Balls with Parmesan
Ingredients
- 2 cups mashed potatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped dill fresh preferred
- 1/4 cup crumbled bacon cooked
- 1 egg beaten
- salt and pepper to taste
- 1 cup breadcrumbs
- olive oil spray for baking
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed potatoes, Parmesan cheese, dill, crumbled bacon, beaten egg, salt, and pepper.
- Shape the mixture into golf ball-sized portions.
- Roll each potato ball in breadcrumbs to coat.
- Arrange the balls on the baking sheet and lightly spray with olive oil.
- Bake for 20–25 minutes until golden and crispy.
- Let cool slightly before serving. Enjoy warm!
Notes