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Craving a delightful snack or a party favorite? Look no further than these scrumptious Baked Potato Cheddar Cheese Balls! These delectable treats feature a soft and cheesy center encased within a crispy cornflake crust. Ideal for after-school snacks, appetizers, or finger food at any event.
When hosting an event for a crowd, I try to make foods that have basic ingredients, are easy to prepare and can be prepped in advance. Of course they need to taste good too, but that goes without saying. I’m a huge fan of stress free and these Baked Potato Cheddar Balls check all the boxes!
If you can mix, scoop and roll then this recipe is for you.
What ingredients are needed to make these Potato Balls?
Over the past few years, the term “basic” is often used interchangeably with unexciting or mediocre. However, when executed correctly, I believe that basic cooking methods can be reliable and effective, especially when it comes to entertaining. As an experienced home cook and someone who has also prepared meals outside of my home, I have found that using everyday ingredients tends to make for a less stressful cooking experience.
For example, I recently had the opportunity to plan and prepare a breakfast menu for a group of volunteers at a local Ronald McDonald House. As the “Chef for the Day,” my goal was to create budget-friendly meals that could be easily prepared by individuals with varying levels of kitchen experience. The dishes I chose were not only simple to make but also very well-received by those who tried them.
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How easy are these baked cheddar balls to make?
This recipe is a breeze, as most of the ingredients are simply combined in a large bowl and mixed together. In addition to prepping and rolling the ingredients, you’ll need to cook up a few slices of bacon, which are then crumbled and added to the mix.
Once everything is well-combined, it’s time to roll and coat the mashed potato mixture in corn flake crumbs. You can crush cornflakes yourself or purchase them pre-crushed from the supermarket. Using a small scooper, scoop and roll the mixture in the corn flake crumbs until evenly coated.
I find that rolling them with the crumb coating already on helps to achieve the best coverage and shape. Place the balls on a parchment paper-lined baking sheet. Optionally, you can spray them with a light coating of olive oil before baking.
As I mentioned above, when I had the volunteers make this recipe for the day of service at the Ronald McDonald House, I was able to assign this task to one person from start to finish. He was able to prep and bake more than 75 of these mashed potato balls in less than an hour. Now if that’s not an efficient use of kitchen time, I don’t know what is.
Can these Mashed Potato Poppers be prepared in advance?
Yes! These tasty potato balls, or “mashed potato poppers”, as I like to call them, offer the convenience of advance preparation. They can be safely stored unbaked in the refrigerator for up to two days. Make sure to keep them securely sealed in airtight containers to maintain their freshness.
When you’re ready to serve them, simply follow the recipe instructions below. Since they’ll be chilled, I recommend slightly lowering the baking temperature and extending the baking time to ensure thorough cooking.
Another reason to love these cornflake-crusted potato balls goes beyond their make-ahead capability. They reheat exceptionally well, making them a great choice for on the go meals or gatherings. This is why I proudly served them to families at the Ronald McDonald House.
If you’re preparing these in large quantities for a crowd, you can take it a step further by prepping, baking, and then cooling the potato balls. They can be stored in the refrigerator for 3–4 days or in the freezer for several weeks. Once again, proper storage is essential to prevent staleness or freezer burn. Keep them snugly sealed in airtight containers or suitable packaging.
As a friendly reminder, when reheating or cooking foods, always follow all recommended food safety guidelines to ensure the safety and quality of your meal.
Let’s get the party started…
Are you ready to ditch the complicated recipes and whip up these Baked Potato Cheddar Balls instead! They’re the perfect finger food to get the party started without breaking a sweat. Made with simple, pantry-friendly ingredients, they’re a breeze to prepare and guaranteed to impress your guests with their cheesy, potatoey goodness.
So go ahead, get the party started with these easy and delicious bites!
Baked Cheddar Puffs
Ingredients
- 1 cup sharp cheddar cheese
- 4 pieces cooked bacon chopped
- 2 Tbslp. finely chopped green onion
- 1 clove of garlic grated
- 2 cups Instant MasHed Potato flakes
- 1 1/2 cups milk
- 1/4 cup mayonnaise
- 1 Large egg lightly beaten
- 1/4 tsp. salt
- 1 1/2 cups corn flake cereal* crushed
Instructions
- Pre heat oven 375 degrees F. Crush cereal in a chopper or plastic bag.
- Mix all the ingredients (except corn flakes) into a large bowl. Shape a tablespoon of mixture into a ball and coat in the cereal mixture. Place on a greased baking sheet.
- Bake Puffs in the oven for 20/25 minutes
Notes
- Use garlic powder instead of chopped garlic
- Add grated parmesan to the corn flakes
- Roll or spray the puffs with a little olive oil to give them a nice shiny and crunchy coating
If you like recipes for a crowd you might also want to try these blog favorites:
Hawaiian Roll Cheeseburger Sliders
Chicken Sausage Meatball Sliders