Cheese stuffed potato balls – Baked

Cheese Potato balls final


A delicious appetizer or side dish, baked potato balls skip the frying and utilize high-heat baking to achieve a delightfully crispy exterior, to contrast the creamy interior. Serve these tasty potato balls with sour cream or dipping sauces

They’re so soft and mushy on the inside full of goodness and crispy and delicious on the outside. Bring a fantastic dish to a party or serve something a little different.

Yields: 12-15 (depends on the size of the potato)
Preparation time-25-30 minutes (cooking time of potato)
Baking time-30 minutes


  • Potato-2 large
  • Salt- to taste
  • Paprika-1/2tsp

For stuffing:

  • Cheddar cheese-50-75 gms (preferably low-fat cheese)
  • Rosemary-1 spring
  • Garlic powder- 2tsp
  • Crushed black pepper- 1/2tsp
  • Oil- for baking

For coating:

  • Any Milk of choice-1/4 cup
  • Corn starch-2 tbsp
  • Bread crumbs-1/2 cup
  • Dried herbs-1/4 tsp (optional)


  • Peel and quarter the potatoes. Bring a large pot of water to boil.
  • Add salt and place quartered potatoes in the pot and cook for 15-20 minutes or until fork tender, drain. Allow it to cool a bit and then mash it using a masher and add salt, chilli powder and mix well until combined and divide into equal portions and keep aside.

For stuffing:

  • Place cheese, rosemary, garlic powder, crushed black pepper in a food processor whizz until crushed.
  • Transfer to a bowl and set aside.

For coating:

  • In one shallow bowl whisk corn starch, milk and set aside.
  • In another shallow bowl combine bread crumbs, dried herbs and set aside.

For baking:

  • Pre-heat the oven at 200 deg C. line the baking tray with baking sheet, grease and keep aside.
  • Now press the centre of each ball and fill with a spoon of cheese mixture and then wrap the potato around the cheese and continue with the rest of the potato and cheese.
  • Dip the potato balls into the milk-corn starch mixture and then roll into the breadcrumbs and repeat twice to coat well.
  • Then arrange the coated potato-cheese balls in the prepared baking tray.
  • Spray the potato balls with olive oil spray and bake for 25-30 minutes or until golden flipping halfway.

Serve hot with tomato chilli sauce (recipe click here)


  • If you love more cheese in stuffing feel free to add more.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on December 10, 2014, in Appetizers, Indian, International, Starters. Bookmark the permalink. 30 Comments.

  1. I love cheese balls of all sorts and these look so yummy. Ahhhh… the pleasure of biting into a crisp cheese ball and coming across the gooey centre. 🙂


  2. I have a bunch of potatoes and now I finally know what to make out of them! These sound incredible!

    Liked by 1 person

  3. Reblogged this on MrMilitantNegro™.


  4. Cheesy appetizer looks tempting C:-)

    Liked by 1 person

  5. these look fantastic! So cheesey and melty and warm. Yum.

    Liked by 1 person

  6. wow……..potato cheese balls……….one of my favourite snacks……. 😀

    Liked by 1 person

  7. These look amazing. A must-try!

    Liked by 1 person

  8. Reblogged this on Chef Ceaser.


  9. Thanks so much for this looks so delicious and yummy!!

    Liked by 1 person

  10. Looks sooo good! What a great way to use potatoes. Looking forward to trying these out 🙂

    Liked by 1 person

  11. Your special cheese balls look outstanding & ooh so fabulous even! Yum!

    Liked by 1 person

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