These Loaded Baked Potato Croquettes are the perfect appetizer! Loaded mashed potatoes are stuffed with gooey, melty cheese, coated in crunchy breadcrumbs, and baked until crispy and golden-brown!
These loaded baked potato croquettes are basically ultra-flavorful bites of potato that are crispy on the outside and ooey-gooey extra cheesy on the inside…and they’re SO GOOD!
What are croquettes?
Croquettes are a breadcrumb coated appetizer that can be filled with various types of food…in this case loaded mashed potatoes and cheese!
Most of the time, croquettes are fried but today we’re baking them for a lighter, slightly healthier version!
Ingredients
Mashed potatoes stuffed with cheddar cheese, rolled into balls, breaded, and baked to golden-brown perfection…
And as if that wasn’t enough, I made the easiest sour cream parmesan dipping sauce because you can’t have loaded baked potatoes without sour cream, right? 😉
Loaded Mashed Potatoes
- Idahoan Signature Russets Mashed Potatoes and Water – I use these instant potatoes for easy prep but feel free to make your own mashed potatoes instead if preferred!
- Cream Cheese and Sour Cream – makes the mashed potatoes incredibly smooth, creamy, and just the right amount of tangy.
- Bacon – adds a smoky flavor and crispy texture to the filling.
- Green Onions – adds a bright, sweet, earthy flavor to complement the flavors of the cream cheese and sour cream and add a bit of color to the filling.
- Salt and Pepper – brings out flavor and adds a little kick of heat.
Baked Potato Croquettes
- Mashed Potatoes – use the mashed potatoes from above or your favorite mashed potato recipe. Make sure they’re chilled first.
- Sharp Cheddar Cheese – stuffed into the center of the croquettes for delicious, melty, cheesy texture.
- Eggs – helps the breading stick to the outside of the croquettes and makes them ultra-crispy when baked.
- All-Purpose Flour and Panko – make up the breading for the croquettes. The Panko turns perfectly golden-brown and crispy when baked for a delicious crispy finish.
Sour Cream Dipping Sauce
- Sour Cream – you can’t have loaded baked potato anything without sour cream. 😉
- Grated Parmesan – the nuttiness of the parmesan helps round out the tanginess from the sour cream.
- Garlic Powder and Salt – just the right amount of seasoning to take your dipping sauce to the next level.
How to make
These little, cheesy, carb-y bites of deliciousness really could not be easier to make…or eat. 😉
Loaded Mashed Potatoes
- Boil water in a large stockpot, remove from heat, and stir in potatoes.
- Let stand for one minute, stir in cream cheese, sour cream, bacon, green onions, salt, and pepper, then place in an airtight container and refrigerate until cold.
Baked Potato Croquettes
- Place flour and a bit of salt and pepper on one plate, whisked eggs on another plate, and Panko into three separate bowls then use a small cookie scoop to portion out mashed potatoes into your hands and lightly flatten with your fingers.
- Place a cheese cube into the center of the mashed potatoes then top with another scoop of potatoes.
- Seal the seam and roll into a ball then dunk the ball into the flour, egg, then Panko. Repeat until you’ve used all of the potatoes.
- Place on a baking sheet lined with a silicone mat and bake until the outside of the croquettes is golden brown and the cheese in the center is melty.
Sour Cream Dipping Sauce
- Whisk together all dipping sauce ingredients and chill in the fridge until you’re ready to use.
What potatoes to use
I use Idahoan Signature Russets Mashed Potatoes for super easy prep but feel free to use your favorite homemade mashed potatoes recipe instead!
Check out my instant pot mashed potatoes, crockpot mashed potatoes, or my roasted garlic and goat cheese mashed potatoes!
Do you have to chill the potatoes?
Yes! Cold potatoes will form into balls much more easily than warm potatoes will. If the potatoes are hot, they’ll be too soft to have any real structure.
What to serve with baked potato croquettes?
I love to serve my baked potato croquettes with the homemade sour cream dip but they’re also delicious with blue cheese dressing, Chick-fil-A sauce, or gravy!
If you’re serving these up at a party, here are some other yummy appetizers to serve alongside them!
Can you make potato croquettes ahead of time?
You sure can! If you want to prep these loaded baked potato croquettes ahead of time, assemble as directed but, before breading them, place them in the fridge for 1-2 days or in the freezer for up to 2 weeks.
When you’re ready to make them, thaw in the fridge if frozen then bread and bake as directed.
How to store
Baked croquettes will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
To enjoy again, bake to warm!
Anyone else drooling yet?! 😉
– Jennifer
Loaded Baked Potato Croquettes Recipe
Ingredients
Loaded Mashed Potatoes
- 6 cups water
- 1 (9.74 oz) pkg Idahoan Signature™ Russets Mashed Potatoes prepared according to quick preparation listed on the back of the I've also listed instructions below
- 1 (4 oz) pkg cream cheese room temperature
- 1 (8 oz) container sour cream room temperature
- 6 slices bacon cooked
- ¼ cup chopped green onions
- salt and pepper to taste**
Loaded Baked Potato Croquettes
- 6 cups leftover mashed potato chilled
- 1 (8 oz) block sharp cheddar cubed into 32 pieces
- 3 eggs lightly whisked, more if needed
- 1 ½ cup all purpose flour more if needed
- 1 ½ cup panko more if needed
Sour Cream Dipping Sauce
- 1 (8 oz) container Sour cream
- ½ cup Grated parmesan
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Recipe Video
Instructions
Loaded Mashed Potatoes
- In a large stockpot, boil water.
- Once boiling, remove from heat and stir in potatoes.
- Let stand one minute, then stir in cream cheese, sour cream, bacon, and green onions.
- Taste and season with salt and pepper, as needed.
- Place potatoes in an airtight container and refrigerate until cold.
Loaded Baked Potato Croquettes
- Preheat oven to 400ºF and line a baking sheet with a silicone mat or parchment paper.
- Place flour (season with a touch of salt/pepper), eggs, and panko into three separate bowls and set aside.
- Using a small cookie scoop, scoop mashed potatoes into your hands.
- Lightly flatten with your fingers.
- Place cheese cube into the center of the potatoes.
- Top with another scoop of mashed potatoes.
- Seal seam and roll into a ball.
- Dunk ball into flour then egg then panko.
- Repeat with remaining ingredients.
- Bake in pre-heated oven for 10-12 minutes, or until the panko is golden brown and the cheese is melty in the center.
Sour Cream Dipping Sauce
- Whisk ingredients together and chill in fridge until ready to use.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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