Crispy Loaded Mashed Potato Bites
These Crispy Loaded Mashed Potato Bites are golden, crunchy on the outside and creamy, cheesy on the inside. Loaded with cheddar, bacon, and chives, they make the perfect appetizer or a delicious way to use up leftover mashed potatoes.
Equipment
- Large mixing bowl
- Baking sheet
- Deep frying pot
- Frying thermometer
- Shallow bowls for breading
Ingredients
- 2 cups cold mashed potatoes leftover works best
- 1 cup shredded cheddar cheese sharp preferred
- 1/2 cup cooked bacon crumbled
- 2 tablespoons chives finely chopped, plus more for garnish
- 2 large eggs divided, one for mixture and one for breading
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs plain or panko
- 1/2 cup sour cream plus extra for serving
- 2 cups vegetable oil for frying
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the cold mashed potatoes, shredded cheddar, crumbled bacon, chopped chives, salt, pepper, and one beaten egg. Mix until evenly combined and the mixture holds together when pressed.
- Using a small scoop or your hands, shape the mixture into balls about 1 to 1.5 inches in diameter and place them on a parchment lined tray.
- Refrigerate the shaped bites for at least 20 to 30 minutes to firm them up before breading.
- Set up a breading station with three shallow bowls, one with flour, one with the second beaten egg, and one with breadcrumbs. Roll each chilled bite in flour, then egg, then breadcrumbs, pressing gently to coat.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the bites in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp.
- Remove the bites with a slotted spoon and transfer to a paper towel lined plate to drain excess oil for a minute or two.
- Serve warm with sour cream for dipping and a sprinkle of extra chives and cheese on top.
Notes
For a baked version, place breaded bites on a greased baking sheet and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through. Chilling the potato mixture before breading is essential, skipping this step is the most common reason bites fall apart while cooking. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze uncooked breaded bites for up to 2 months.