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- 4 large russet potatoes - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1/4 cup sour cream - 1/4 cup milk - 1/4 cup chives, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup breadcrumbs (panko for extra crunch) - Oil for frying - Additional cheeses (e.g., mozzarella, pepper jack) - Herbs and spices for flavor enhancement - Dipping sauces When making crispy mashed potatoes stuffed with cheese, gather your required ingredients first. I love russet potatoes because they mash up creamy and soft. The cheddar cheese adds a nice sharp taste. I always use cream cheese and sour cream for extra creaminess. Chives bring a fresh taste, while garlic and onion powder add depth. Don't forget salt and pepper for flavor. For that crunchy outside, use panko breadcrumbs and some oil for frying. If you want to tweak the recipe, try different cheeses like mozzarella or pepper jack. Adding herbs can give it a fun twist. Dipping sauces are great if you want to add more flavor. You can find the full recipe to get started on this tasty dish. - Boil potatoes until fork-tender. - Drain and allow cooling. Start by peeling and cutting the russet potatoes into quarters. Place them in a pot filled with salted water. Boil for about 15-20 minutes, or until a fork easily pierces them. This step is key for soft, fluffy mashed potatoes. After boiling, drain the potatoes and set them aside to cool slightly. - Mix ingredients until creamy. - Fold in chopped chives. In a large bowl, mash the boiled potatoes until they are smooth. Add in the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix everything until creamy. This will create a rich base. Next, fold in the finely chopped chives for a fresh pop of flavor. - Cool mixture for easier handling. - Wrap cheese in potato mixture and shape into balls. Let your mashed potato mixture cool in the fridge for about 30 minutes. It makes it easier to handle. Once cooled, take a small amount of the mixture and flatten it in your hand. Place a tablespoon of shredded cheddar cheese in the center. Carefully wrap the potato around the cheese and shape it into a ball. Make sure the cheese is fully sealed inside. Repeat this process until you use up the mixture. - Setup breading station. - Coat potato balls in breadcrumbs. Prepare a breading station by placing breadcrumbs in one bowl. Roll each potato ball in the breadcrumbs until they are fully coated. This coating gives them a wonderful crunch when fried. - Heat oil, fry until golden brown. - Drain excess oil on paper towels. Heat oil in a deep skillet over medium heat. Once the oil is hot, drop in the breaded potato balls in batches. Fry them for about 4-5 minutes, turning occasionally. They should turn a beautiful golden brown. After frying, use a slotted spoon to remove them and place them on a plate lined with paper towels. This helps drain any excess oil. For the full recipe, refer to the instructions provided. To get that perfect crisp on your crispy mashed potatoes stuffed with cheese, I have two key tips: - Use panko breadcrumbs for extra crunch. They are light and airy, giving your potatoes a great texture. - Fry in batches to avoid overcrowding. If you add too many at once, they may steam instead of fry. Mashing your potatoes well is key for a great dish. Here are some tips to help: - Ensure potatoes are fully mashed for a smooth texture. Lumpy potatoes can ruin the experience. - Experiment with a ricer or food mill for fluffiness. These tools can give you a light, airy mashed potato. When it comes to serving your crispy mashed potatoes, I have a few ideas: - Pair with sour cream or your favorite dipping sauce. This adds a nice creamy contrast to the crispiness. - Garnish with extra chives before serving. This adds color and a fresh taste to your dish. For the full recipe, check out the details above! {{image_2}} You can boost the flavor of your crispy mashed potatoes in fun ways. - Add cooked bacon or ham bits for a smoky taste. - Incorporate jalapeños for a spicy kick. These additions will take your dish to the next level. Bacon adds crunch and richness, while jalapeños give it a zesty twist. Experiment with different amounts to find your perfect balance. Want a healthier version? Try these swaps. - Substitute russet potatoes with sweet potatoes for a sweeter flavor. - Use Greek yogurt in place of sour cream for a creamy texture with less fat. Sweet potatoes offer more vitamins, and Greek yogurt adds protein. These changes keep the dish tasty while making it lighter and healthier. You can change how you cook these tasty bites for different results. - Bake instead of frying for a lighter option. - Air fry them for a healthier twist that still gives you crunch. Baking takes longer but cuts down on oil. Air frying gives you that fried texture without the extra fat. Both methods are simple and keep the flavors intact. For the full recipe, check out the detailed instructions above. After you make Crispy Mashed Potatoes Stuffed with Cheese, let them cool. Then, store them in an airtight container. They will stay good for up to 4 days in the fridge. When you want to eat them again, check for any signs of spoilage before reheating. To freeze your crispy mashed potato balls, place them on a tray first. Make sure they are not touching. Freeze them for about 2 hours until hard. After that, transfer them to a freezer bag or container. They can last for up to 3 months. When it's time to reheat, you can bake them directly from frozen. Preheat your oven to 375°F (190°C). Place them on a baking sheet and bake for about 20 to 25 minutes. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for about 10 minutes. Both methods will help keep them crispy! Yes, you can prep these tasty bites ahead of time. To do this, follow these tips: - Make the mashed potato mixture and cool it. - Shape the potato balls and place them on a tray. - Cover and chill in the fridge for up to 24 hours. - Fry them just before serving for the best crisp. For a melty and tasty filling, I recommend: - Shredded cheddar cheese for a classic flavor. - Mozzarella for that gooey, stretchy texture. - Pepper jack adds a nice kick. Mix and match these cheeses for an even better taste! To keep your crispy mashed potatoes crunchy, try these methods: - Serve them immediately after frying. - Place them on a wire rack instead of paper towels. - Avoid stacking them on top of each other. For extra crisp, reheat in the oven at 375°F for a few minutes. You can find the full recipe to make these crispy delights at the beginning of this article. You learned how to make delicious stuffed potato balls from start to finish. We covered the best ingredients, cooking techniques, and even fun variations to try. Whether you’re frying or baking, these snacks are sure to please. Remember, you can adjust flavors to fit your taste. Try different cheeses, or even add bacon for a twist. Enjoy making these tasty bites and sharing them with friends. They will appreciate your effort and love the flavor!

Crispy Mashed Potatoes Stuffed with Cheese

Indulge in the ultimate comfort food with these crispy mashed potatoes stuffed with cheese! This delightful recipe features creamy mashed potatoes enveloping gooey cheddar cheese, all coated in crunchy breadcrumbs for the perfect bite. Learn how to make these savory potato balls that are easy to fry and sure to impress at any gathering. Click through for the full recipe and get ready to treat your taste buds!
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Ingredients
  

4 large russet potatoes

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup milk

1/4 cup chives, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup breadcrumbs (panko works well for extra crunch)

Oil for frying

Instructions
 

Cook the Potatoes: Start by peeling and chopping the russet potatoes into quarters. Boil them in a large pot of salted water for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.

    Make the Mashed Potatoes: In a large bowl, mash the boiled potatoes until smooth. Mix in the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper, until creamy and well combined. Fold in the chopped chives for added flavor.

      Shape the Stuffed Potatoes: Allow the mashed potato mixture to cool in the fridge for about 30 minutes for easier handling. Once cooled, take a small portion of the mixture and flatten it in your hand. Place a tablespoon of shredded cheddar cheese in the center and carefully wrap the potato mixture around it. Shape it into a ball, ensuring the cheese is sealed inside. Repeat with the remaining mixture.

        Bread the Potatoes: Set up a breading station with the breadcrumbs in one bowl. Roll each potato ball in the breadcrumbs until well coated. This will give them that crispy exterior when fried.

          Fry the Potato Balls: Heat oil in a deep skillet or frying pan over medium heat. Once hot, carefully drop the breaded potato balls into the oil in batches. Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

            Serve: Once all the potato balls are fried, serve them hot. You can sprinkle additional chives on top for garnish and serve with a side of sour cream or your favorite dipping sauce.

              - Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6