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Serve these cheesy potato balls immediately while the cheese is gooey and melted.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore their crispiness.
To freeze, arrange the uncooked balls on a tray, freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
Variants:
Loaded Potato Balls: Add crumbled bacon, green onions, or jalapeños to the potato mixture for an extra flavor punch.
Spicy Cheese: Use pepper jack cheese for a spicy kick in the center.
Herbed Coating: Mix dried herbs like oregano or thyme into the breadcrumbs for a more aromatic crust.
FAQ:
Q: Can I use instant mashed potatoes?
A: Yes! Instant mashed potatoes can be used, but make sure they’re thick and firm enough to hold their shape.
Q: Can I bake these instead of frying?
A: Definitely. Preheat your oven to 400°F (200°C), place the balls on a greased baking sheet, and bake for 15-20 minutes until crispy and golden.
Q: Can I make these gluten-free?
A: Absolutely! Substitute the flour and breadcrumbs with gluten-free alternatives to make this recipe gluten-free.
With their crispy exterior and gooey cheese-filled interior, these Cheesy Potato Balls are a snack-time game-changer. Whether for a party or a cozy evening treat, they’re guaranteed to impress!
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