Loaded Potato Balls
Inspired by the discontinued Arby's loaded potato bites, this in a appetizer you'll want at every party! Cheesy, ranch, bacon potato goodness, all wrapped up in a crispy, fried, flavorful breading, and served with classic ranch! Yum!
Ingredients
Potatoes
- 3 lbs of potatoes
- 1/2 bottle of classic ranch dressing
- 1/2 stick of butter
- 8 oz bag of shredded cheddar cheese
- Bacon cooked and shredded or store bought “real bacon pieces”
Breading
- Bread Crumbs- Italian or Italian Panko work best!
- A couple whisked eggs
- Canola oil for frying
Instructions
Using Leftover Loaded Potatoes? Skip the Potato Prep!
Potato Preparation:
- Preheat oven to 375 degrees.
- Peel and boil the potatoes.
- Drain and mash with a fork.
- Add butter, ranch, 6oz. of cheese, and some of the bacon and mix well.
- Spread evenly in a casserole dish, and sprinkle remaining cheese and bacon on top.
- Bake for 25-30 minutes.
- Allow potatoes to cool, and then place in the refrigerator until they are thoroughly chilled.
Potato Ball Preparation:
- Heat canola oil to 375 degrees
- Roll the cold potatoes into 1" balls and line on cookie sheets
- Prepare an egg wash, by whisking a couple eggs in a small bowl.
- Fill a medium sized bowl with Italian Bread crumbs.
- Roll each ball in bread crumbs first, then the egg wash, then again in the bread crumbs.
- Fry for 45-60 seconds, (watch for a golden brown color)
- Lay on napkin covered plate to absorb excess oil
- Serve with classic ranch dressing to dip! Yummy!
Notes
Tip: Make sure your potatoes are cold for optimal results!
FREEZER FRIENDLY: To freeze, fry for 15 seconds only, let cool COMPLETELY, freeze in a single layer on a cookie sheet and bag once frozen. When you bring them out to fry, let them thaw in the refrigerator. They will not cook right if fried when frozen. Fry for 45 seconds.