Leftover Magic: Baked Potato Balls That’ll Disappear Fast

You ever stand at the fridge, staring at that container of mashed potatoes, wondering if you really have it in you to reheat them again? Well, friend, next time don’t bother with the microwave. Turn those leftovers into something so good they might not make it to the dinner table — I’m talking about these golden, crispy, cheesy little Baked Potato Balls.

They’re easy. They’re fun. And honestly? They’re one of those recipes that makes me feel like I’ve pulled off a tiny kitchen miracle. Leftovers no one wanted? Now they’re the star of the show.

Why We Love ‘Em (and You Will Too)

Let’s be real — these are humble little snacks. No fancy gadgets. No ingredients you can’t pronounce. Just real-deal comfort food, Midwestern-style. I can’t tell you how many times I’ve made a batch “just to use up the mash,” only to catch my husband sneaking a few before they even hit the plate.

And they play well with whatever you’ve got around. Green salad? Perfect. Tomato soup? Match made in heaven. Grilled chicken? Now you’ve got a full-on meal that looks like you planned it, even if you didn’t.

Oh — and dipping sauces? Don’t skip ‘em. Ranch is obvious. Sour cream is classic. But a swirl of smoky barbecue sauce or a bit of spicy sriracha mayo can make you look like you’ve got a secret menu.

Here’s How You Do It

Baked Potato Balls
Serves 4 — unless you’re me, in which case you’ll eat half standing by the oven.

You’ll Need:

• 2 cups mashed potatoes

• 1/2 cup grated cheddar cheese

• 1/4 cup chopped chives

• 1/4 cup cooked, crumbled bacon

• 1 egg, beaten

• 1/2 cup breadcrumbs

• Salt and pepper

• Olive oil spray (or a drizzle if that’s all you’ve got)

How To:

1. Fire up the oven — 400°F (200°C) should do it. Line a baking sheet with parchment paper.

2. In a big bowl, stir together the mashed potatoes, cheese, chives, bacon, egg, salt, and pepper. Give it a good mix — don’t be shy.

3. Roll the mix into golf ball-sized nuggets. Take each for a little roll in the breadcrumbs ‘til they’re nicely coated.

4. Pop them on your lined sheet. Give them a light spray of olive oil so they crisp up.

5. Bake for 20–25 minutes, or until they’re golden brown and begging you to taste-test one immediately.

6. Let them cool just enough so you don’t burn your tongue (speaking from experience).

A Few Tweaks If You’re Feeling Fancy

Now, you know me — I love a recipe you can fiddle with. Here’s a few ideas if you want to jazz ‘em up:

• Veggie version: Lose the bacon, toss in sautéed mushrooms or roasted peppers instead.

• Gluten-free: Grab gluten-free breadcrumbs — easy fix.

• Switch up the herbs: Parsley, dill, or even a sprinkle of thyme if you’re feeling fancy.

• Try different cheeses: Pepper jack adds a kick. Mozzarella melts like a dream.

• Extra crunch: Double-dip ‘em in breadcrumbs for an extra crispy coat — trust me, worth it.

One Last Little Thing…

These are the sort of snack that disappears the second you set them down. If you’ve got kids, watch out — they’ll swipe them before you even get to say, “Wait for dinner!” And if you’re bringing a batch to a potluck? Better make a double. Folks will stand around the table, pretending to chat while they sneak “just one more.”

So next time you make mashed potatoes, maybe — just maybe — whip up a little extra. Tuck it away in the fridge with a wink. You’ll thank yourself later when these golden bites hit the table.