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Preheat your oven to 400°F (200°C). Place the bacon on a sheet pan and cook for about 20 minutes, or until crispy. Once cooked, remove from oven, drain excess fat, and chop the bacon. Set aside.

Heavily salt a large pot of water and bring it to a rolling boil. Add the peeled and cubed golden potatoes to the boiling water. Cook for 12 to 15 minutes, or until the potatoes are fork-tender.

Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until they are very smooth, ensuring no chunks remain.

Add the corn starch, paprika, garlic powder, onion powder, 2 teaspoons of salt, 2 teaspoons of black pepper, diced jalapeños, shredded cheddar cheese, about half of the chopped bacon (reserve the rest for garnish or another use), and cream cheese to the mashed potatoes.

Mix all the ingredients thoroughly by hand until well combined and a uniform mixture is formed.

Take a small portion of the potato mixture and flatten it out in the palm of your hand. Place a cube of mozzarella cheese in the center. Carefully roll the potato mixture around the mozzarella to form a ball, approximately 1.5 to 2 inches in diameter. Repeat with the remaining mixture and mozzarella.

Arrange the formed potato balls on a plate and refrigerate for 20 minutes to allow them to firm up.

While the potato balls are chilling, heat about 3-4 inches of vegetable oil in a deep pan or Dutch oven to approximately 350°F (175°C). It is crucial to maintain this temperature to prevent the balls from falling apart.

Carefully drop the chilled potato balls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 2 to 3 minutes, or until they are golden brown and crispy.

Remove the fried potato balls from the oil using a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. For extra crispiness, fry them again for about 1 minute.

Serve the Crispy Jalapeño Popper Potato Balls immediately, garnished with grated Parmesan cheese and chopped chives. Offer ranch dressing on the side for dipping.


Preheat your oven to 400°F (200°C). Place the bacon on a sheet pan and cook for about 20 minutes, or until crispy. Once cooked, remove from oven, drain excess fat, and chop the bacon. Set aside.

Heavily salt a large pot of water and bring it to a rolling boil. Add the peeled and cubed golden potatoes to the boiling water. Cook for 12 to 15 minutes, or until the potatoes are fork-tender.

Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until they are very smooth, ensuring no chunks remain.

Add the corn starch, paprika, garlic powder, onion powder, 2 teaspoons of salt, 2 teaspoons of black pepper, diced jalapeños, shredded cheddar cheese, about half of the chopped bacon (reserve the rest for garnish or another use), and cream cheese to the mashed potatoes.

Mix all the ingredients thoroughly by hand until well combined and a uniform mixture is formed.

Take a small portion of the potato mixture and flatten it out in the palm of your hand. Place a cube of mozzarella cheese in the center. Carefully roll the potato mixture around the mozzarella to form a ball, approximately 1.5 to 2 inches in diameter. Repeat with the remaining mixture and mozzarella.

Arrange the formed potato balls on a plate and refrigerate for 20 minutes to allow them to firm up.

While the potato balls are chilling, heat about 3-4 inches of vegetable oil in a deep pan or Dutch oven to approximately 350°F (175°C). It is crucial to maintain this temperature to prevent the balls from falling apart.

Carefully drop the chilled potato balls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 2 to 3 minutes, or until they are golden brown and crispy.

Remove the fried potato balls from the oil using a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. For extra crispiness, fry them again for about 1 minute.

Serve the Crispy Jalapeño Popper Potato Balls immediately, garnished with grated Parmesan cheese and chopped chives. Offer ranch dressing on the side for dipping.
