Cheesy Baked Potato Bites
Soft mashed potatoes mixed with mozzarella, eggs, and chives, rolled into golden bites that bake up crispy outside with a stretchy cheese center. Perfect for using leftovers and impressing guests.
Equipment
- 1 | Mixing bowl | large
- 1 | Wooden spoon | for mixing
- 1 | Baking sheet | lined with parchment
- 1 | Measuring cups |
Ingredients
- 3 | cups | mashed potatoes | cooled
- 1.5 | cups | shredded mozzarella |
- 2 | | large eggs |
- 0.25 | cup | chopped chives |
- 0.5 | tsp | garlic powder |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 1 | tbsp | oil | for greasing if needed
Instructions
- Place cooled mashed potatoes in a large bowl.
- Add shredded mozzarella and chopped chives.
- Crack in the eggs and season with garlic powder, salt, and pepper.
- Mix thoroughly until fully combined.
- Scoop and roll the mixture into small even balls.
- Arrange on a parchment-lined baking sheet.
- Bake at 400°F for 18-22 minutes until golden.
- Rest two minutes and serve hot for the best cheese pull.
- Tip: Cool the potatoes completely so the mixture is easy to shape.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven to keep the exterior crisp.
Freeze uncooked balls for up to 1 month.
Use leftover mashed potatoes for best texture and less work.
Reheat in a 350°F oven to keep the exterior crisp.
Freeze uncooked balls for up to 1 month.
Use leftover mashed potatoes for best texture and less work.