Crispy Cheesy Potato Croquettes

Featured in Small bites and starters.

These potato croquettes take comfort food to a whole new level with their irresistible combination of textures and flavors. Starting with creamy mashed potatoes mixed with crispy bacon bits and fresh parsley, each croquette is then stuffed with a surprise center of cheddar and provolone cheese that melts into gooey perfection when cooked. The potato mixture is shaped into balls or cylinders, then coated in a triple layer of flour, egg, and crispy panko breadcrumbs before being fried to golden perfection. The contrast between the crispy exterior and the soft, cheesy interior makes each bite absolutely heavenly. While they take some time to prepare, the process is straightforward and the results are well worth the effort. Serve them as an impressive appetizer at your next gathering, as a side dish, or even as a main course alongside a fresh salad. The accompanying smoky bacon and paprika sour cream dip adds another dimension of flavor that perfectly complements these indulgent treats.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sun, 06 Apr 2025 19:38:13 GMT
A stack of cheese balls on a plate. pin it
A stack of cheese balls on a plate. | myhomemaderecipe.com

Golden-brown and irresistibly crispy on the outside, while pillowy soft and oozing with melted cheese on the inside, these potato croquettes are comfort food at its finest. This ultimate indulgence transforms humble mashed potatoes into something truly extraordinary by incorporating smoky bacon and gooey cheese that stretches with every bite.

The first time I made these for a family gathering, my nephew declared them "better than French fries" - which coming from a 10-year-old is basically the highest praise possible. Even my mother-in-law, who rarely asks for recipes, wanted to know exactly how I made them.

Essential Ingredients

  • Potatoes - Starchy varieties like Russets work best as they create fluffy mashed potatoes that hold together well; waxy potatoes can make the mixture too wet
  • Bacon - Adds a smoky, salty flavor that complements the cheese perfectly; cook it until crisp for the best texture and flavor
  • Cheese - The combination of sharp cheddar and mild provolone creates the perfect balance, with each bringing different melting qualities to the mix
  • Eggs - Act as the binding agent that holds the potato mixture together and helps the breadcrumbs adhere
  • Panko Breadcrumbs - These Japanese-style breadcrumbs create an extra crispy coating that regular breadcrumbs just can't match
  • Butter and Milk - Essential for creating rich, creamy mashed potatoes that form the base of your croquettes
  • Fresh Parsley - Brightens the flavor and adds a pop of color to the finished dish

I've found that adding a pinch of nutmeg to the mashed potatoes brings out their natural flavor without being detectable. It's an old trick my grandmother taught me, and it really does make a difference in the final taste.

Step-by-Step Cooking Instructions

Step 1:
Prepare perfect mashed potatoes - Begin by peeling and cutting 2 pounds of potatoes into 1-inch cubes, ensuring they're all roughly the same size for even cooking. Place them in a large pot and cover with cold water (never start with hot water!), adding a generous teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 15 minutes. Test for doneness by inserting a fork - it should slide in easily with no resistance.
Step 2:
Drain thoroughly - Once cooked, drain the potatoes completely in a colander, then return them to the hot pot for about 30 seconds, shaking gently. This extra step helps evaporate excess moisture, preventing soggy croquettes later.
Step 3:
Mash with care - Transfer the potatoes to a large mixing bowl and add 4 tablespoons of butter while they're still hot, allowing it to melt completely. Add 1/3 cup of milk (warmed slightly), salt, pepper, and a beaten egg. Mash until smooth but be careful not to overmix, which can make potatoes gluey.
Step 4:
Incorporate the bacon - While the potatoes are cooking, fry 8 strips of bacon until crispy, then drain on paper towels and chop finely. Fold the bacon pieces and 2 tablespoons of fresh chopped parsley into the mashed potatoes until evenly distributed.
Step 5:
Cool the mixture - Allow the potato mixture to cool for at least 30 minutes in the refrigerator. This crucial step helps the mixture firm up, making it much easier to shape the croquettes later.
Step 6:
Set up your coating station - While the potato mixture chills, prepare three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 1/2 cups panko breadcrumbs. Season each with a pinch of salt and pepper.
Step 7:
Shape with precision - Using slightly damp hands (to prevent sticking), scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a small cube of cheddar and a small cube of provolone in the center, then carefully fold the potato mixture around the cheese, sealing it completely and shaping into either a ball or cylinder.
Step 8:
Coat thoroughly - Working one at a time, roll each croquette first in flour, shaking off any excess, then dip in beaten egg, allowing any excess to drip off, and finally roll in panko breadcrumbs, pressing gently to ensure they adhere completely.
Step 9:
Fry to golden perfection - Heat vegetable oil in a heavy-bottomed pot to 350°F (use a thermometer for accuracy). Carefully lower 4-5 croquettes into the hot oil, being careful not to crowd the pot. Fry for 2-3 minutes, turning occasionally, until they reach a deep golden brown on all sides.
Step 10:
Drain and serve - Remove with a slotted spoon and place on a paper towel-lined plate to absorb excess oil. Sprinkle with a little salt while still hot and serve immediately with the bacon-sour cream dip for the ultimate experience.

I learned the hard way that if you don't seal the cheese completely, it will leak out during frying and cause the oil to splatter. Now I always double-check each croquette before breading to make sure there are no weak spots or tears in the potato covering.

A plate of food with green and orange toppings. pin it
A plate of food with green and orange toppings. | myhomemaderecipe.com

My dad always requests these when he visits, claiming they remind him of the croquettes his mother made during his childhood in Europe. There's something nostalgic about these little potato gems that seems to connect with people's food memories, even if they've never had them before.

Beyond The Basic Recipe

While this classic version with bacon and cheese is hard to beat, I've experimented with numerous variations over the years. Adding caramelized onions to the potato mixture brings a wonderful sweetness that balances the salty bacon. For a more sophisticated twist, try incorporating blue cheese and toasted walnuts.

For a holiday version, I sometimes add a tablespoon of fresh chopped rosemary to the potato mixture and serve them with cranberry sauce for dipping. The herb-infused potatoes paired with the sweet-tart sauce is absolutely divine as a Thanksgiving or Christmas appetizer.

If you're serving these as a main course rather than an appetizer, consider pairing them with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the croquettes perfectly.

Make-Ahead Options

The beauty of this recipe is how well it works for entertaining. You can prepare the croquettes up to the breading stage and refrigerate them for up to 24 hours before frying. Just place them on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and refrigerate.

If you want to make them even further in advance, you can freeze the shaped but unbreaded croquettes for up to a month. Thaw them overnight in the refrigerator before proceeding with the breading and frying steps.

A stack of cheese balls on a plate. pin it
A stack of cheese balls on a plate. | myhomemaderecipe.com

I've been making these croquettes for almost twenty years now, tweaking the recipe each time until I got it just right. There's something deeply satisfying about watching people take that first bite - the moment when they break through the crispy shell and discover the stretchy, melty cheese inside. Food should bring joy, and these little potato treasures definitely deliver on that promise. They might take a bit of effort to make, but the smiles they bring to the table make it all worthwhile.

Frequently Asked Questions

→ Can I prepare these potato croquettes ahead of time?
Yes! You can prepare the croquettes up to the coating stage, place them on a baking sheet, cover with plastic wrap and refrigerate for up to 24 hours before frying or baking. This makes them perfect for entertaining.
→ Can I use different cheeses for the filling?
Absolutely! While cheddar and provolone work wonderfully, you can experiment with any good melting cheese like mozzarella, gouda, or pepper jack for a spicy kick. Just make sure to use cheese that melts well.
→ How can I make these potato croquettes vegetarian?
Simply omit the bacon from both the croquettes and the dip. You can add extra herbs or green onions for additional flavor, and use a vegetarian-friendly smoked paprika in the dip to maintain that smoky flavor.
→ Can I freeze these croquettes?
Yes, you can freeze them either before or after cooking. To freeze before cooking, arrange the breaded croquettes on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry or bake directly from frozen, adding a few extra minutes to the cooking time.
→ What's the best way to keep the croquettes from falling apart?
Make sure your mashed potatoes aren't too wet. Let the potato mixture cool completely before forming the croquettes. Refrigerating the formed croquettes for about an hour before coating and frying also helps them hold their shape better.

Cheesy Bacon Potato Croquettes

Crispy on the outside, soft and cheesy on the inside - these bacon-loaded potato croquettes are the ultimate comfort food that everyone will love.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: American

Yield: 30 Servings (30 croquettes)

Dietary: ~

Ingredients

→ Croquettes

01 3 pounds potatoes, cut into cubes (Russet potatoes recommended)
02 8 tablespoons unsalted butter
03 ½ teaspoon salt, or to taste
04 ¼ teaspoon pepper, or to taste
05 2 tablespoons milk
06 1 large egg
07 6 slices bacon, chopped
08 ¼ cup fresh parsley, chopped
09 4 ounces cheddar cheese, cut in cubes
10 4 ounces provolone cheese, cut in cubes
11 1 cup all-purpose flour
12 3 large eggs, beaten
13 1 cup breadcrumbs (Panko recommended)
14 Vegetable oil for frying

→ Dip

15 1 cup sour cream
16 2 slices bacon, chopped
17 2 teaspoons smoked paprika
18 2 tablespoons fresh parsley, chopped
19 ¼ teaspoon salt, or to taste
20 ¼ teaspoon pepper, or to taste

Instructions

Step 01

Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to medium and cook for about 15 minutes or until the potatoes are fork tender.

Step 02

In the meantime, fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve ¼ of it for the dip.

Step 03

Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.

Step 04

Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.

Step 05

Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. Wrap the mashed potato around the cheese and form it into a ball or cylinder shape. Place on a plate and repeat with remaining ingredients.

Step 06

Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour to help them hold their shape.

Step 07

Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium-high heat. Fry the croquettes in batches, about 4 or 5 at a time depending on pot size. Roll them around to ensure they get golden all around. Place them on a towel-lined bowl to drain excess oil.

Step 08

To make the dip, add all the dip ingredients into a small bowl and stir to combine. Serve the croquettes warm with the dip.

Notes

  1. You can bake these instead of frying at 400°F for about 15 minutes or until golden and crispy.
  2. Store leftovers in an airtight container in the fridge for up to 3-5 days.
  3. To reheat without getting soggy, place on a baking sheet and bake at 400°F for about 10 minutes.
  4. These can be made ahead and refrigerated until ready to bake or fry.

Tools You'll Need

  • Large pot for boiling potatoes
  • Potato masher or mixer
  • Frying pan for bacon
  • Ice cream scoop
  • 3 shallow plates for coating
  • Deep pot for frying

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk, cheese, sour cream)
  • Eggs
  • Gluten (flour, breadcrumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 177
  • Total Fat: 11 g
  • Total Carbohydrate: 12 g
  • Protein: 5 g