Crispy Jalapeño Popper Potato Balls
Crispy Jalapeño Popper Potato Balls
Ingredients
For the Potato Balls
- 8 golden potatoes, peeled and cubed
- 4 jalapeños, diced
- 1 pound bacon, cooked and chopped (about 1/2 pound used)
- 1/2 cup corn starch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 1/2 stick cream cheese
- 8 ounces mozzarella cheese, cut into 1-inch cubes
For Frying and Serving
- 4 cups vegetable oil, for frying, or as needed
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
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.
⏱️ 20 min•🌡️ 400
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
Mix all the ingredients thoroughly by hand until well combined and a uniform mixture is formed.
⏱️ 5 min
- 6
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.
⏱️ 15 min
- 7
Arrange the formed potato balls on a plate and refrigerate for 20 minutes to allow them to firm up.
- 8
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.
⏱️ 10 min•🌡️ 350
- 9
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.
⏱️ 10 min•🌡️ 350
- 10
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.
⏱️ 5 min•🌡️ 350
- 11
Serve the Crispy Jalapeño Popper Potato Balls immediately, garnished with grated Parmesan cheese and chopped chives. Offer ranch dressing on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Jalapeño Popper Potato Balls
For the Potato Balls
- 8 golden potatoes, peeled and cubed
- 4 jalapeños, diced
- 1 pound bacon, cooked and chopped (about 1/2 pound used)
- 1/2 cup corn starch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 1/2 stick cream cheese
- 8 ounces mozzarella cheese, cut into 1-inch cubes
For Frying and Serving
- 4 cups vegetable oil, for frying, or as needed
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
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.
⏱️ 20 min•🌡️ 400 - 2
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.
⏱️ 15 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
Mix all the ingredients thoroughly by hand until well combined and a uniform mixture is formed.
⏱️ 5 min - 6
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.
⏱️ 15 min - 7
Arrange the formed potato balls on a plate and refrigerate for 20 minutes to allow them to firm up.
- 8
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.
⏱️ 10 min•🌡️ 350 - 9
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.
⏱️ 10 min•🌡️ 350 - 10
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.
⏱️ 5 min•🌡️ 350 - 11
Serve the Crispy Jalapeño Popper Potato Balls immediately, garnished with grated Parmesan cheese and chopped chives. Offer ranch dressing on the side for dipping.
⏱️ 5 min