Cheesy Loaded Potato Bites are a delicious but simple appetizer that’s perfect for all your holiday parties. These were created for my client Betty Crocker, but all opinions are my own.
Over the weekend, the kids and I headed south to New Jersey for our annual rendezvous with some dear blogging friends (more on that later!). Every year, we gather for a delicious Apres Thanksgiving celebration where we compare notes, eat lots and just have a good time.
It didn’t disappoint.
This year, I whipped several new creations including these pillow-y Loaded Potato Bites. Crisp on the outside and creamy on the inside, these are heavenly when they first come out of the oven. In fact, I may have grabbed a few to taste test while waiting for my last few recipes to finish. So did the kids.
Quick and easy to make, these Loaded Potato Bites are made super simple by using quick loaded mashed potato mix. Then, you just mix the potatoes with cracker crumbs and extra cheese, roll them into balls, brush with an egg wash and bake.
One thing: These are best served immediately. Regular readers know that I love recipes that can be made and reheated without any of the flavor or texture — unfortunately, that’s not the case here. The texture is best when they first are cooked, and isn’t the same after reheating. Keep that in mind when making these. But also don’t worry; that doesn’t mean these can’t be partially made ahead. Simply prepare the dough and form the balls. Then chill until ready to cook. Brush with the egg wash just before sliding them into the oven.
When was the last time you got together with good friends?
Cheesy Loaded Potato Bites
- 1 pouch Betty Crocker Loaded Mashed Potatoes prepared (from a 6.1 oz box)
- 1 cup crushed cracker crumbs
- 1/2 cup shredded cheddar cheese
- 1 large egg lightly beaten
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper.
- In a large bowl, stir together the mashed potatoes, cracker crumbs and cheddar cheese. Roll into 1-inch balls and place on the baking sheet, allowing about 1-inch between them.
- Use a pastry brush to brush all the balls with beaten egg.
- Bake for 12-15 minutes, until golden. Let sit for five minutes before transferring to a serving dish. Enjoy immediately.
Disclosure: I was compensated for creating this recipe but all opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.