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loaded mashed potato croquettes

Loaded Mashed Potato Balls

Loaded Potato Croquettes with fluffy potato centers, crisp bacon, green onions, cheese, and golden-crisp bread coating are a delicious party appetizer or any time of the day.
Course Appetizer
Cuisine American
Keyword potato croquettes
Prep Time 20 minutes
Cook Time 30 minutes
Chill 20 minutes
Total Time 1 hour
Servings 8 Servings
Calories 364kcal
Author Lalaine


  • 2 large baking potatoes, peeled and cut into quarters
  • 3 slices bacon, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onions, chopped
  • 1/2 cup heavy cream or whole milk
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, well beaten
  • 2 cups Panko breadcrumbs
  • 2 cups oil


  • In a large pot over medium heat, combine potatoes and enough cold water to cover to about an inch. Bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until potatoes are tender enough to pierce with a fork. Remove potatoes from heat and drain well.
  • Meanwhile, in a skillet over medium heat, cook bacon until golden brown and crisp. With a slotted spoon, remove from pan and drain on paper towels.
  • In a saucepan over low heat, combine heavy cream or milk and butter, and warm until butter is melted.
  • In a deep bowl, combine mashed potatoes and heavy cream-butter mixture. Mash potatoes with a fork until smooth and have no lumps. Do not over-beat or mashed potatoes will turn "gluey". 
  • Add cheese, bacon and green onions. Season with salt and pepper to taste. Stir to combine. 
  • Cover with film and refrigerate for about 15 to 20 minutes or until completely cold.
  • In a heavy-bottomed skillet over medium heat, heat about 2 inches deep of oil to 350 F.
  • Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.
  • Place flour on one plate, eggs in a bowl, and Panko in another plate. 
  • Working one at a time, dust potato ball in flour, shaking off any excess flour, dip in egg, and then dredge in Panko, gently pressing down breadcrumbs to coat.
  • Add balls to hot oil and deep-fry, turning as needed, for about 2 to 3 minutes or until golden and crisp. Do NOT overcrowd the pan, work in batches as needed. 
  • With a slotted spoon, remove from heat and drain on a wire rack. Serve immediately.


Nutritional information calculated at 3 potato balls per serving.


Serving: 169g | Calories: 364kcal | Carbohydrates: 40.5g | Protein: 12g | Fat: 17.1g | Saturated Fat: 7.2g | Cholesterol: 74mg | Sodium: 598mg | Potassium: 510mg | Fiber: 3.7g | Sugar: 2.9g | Vitamin A: 350IU | Vitamin C: 25.6mg | Calcium: 120mg | Iron: 2.5mg