Cheese-Stuffed Potato Croquettes

Bite-sized and bursting with flavor, these crispy cheese-stuffed potato croquettes will satisfy your craving for something crispy, creamy, and cheesy. 

This easy cheese-stuffed potato croquettes recipe is such a great way to use up leftover creamy mashed potatoes! Instead of my go-to loaded croquette recipe, I decided to keep it simple–but still special, by stuffing the center of each mashed potato ball with sharp cheddar cheese. Yum!  They were crispy on the outside with creamy and cheesy centers! We loved them dipped in ranch dressing and barbecue sauce.

Cheese-Stuffed Potato Croquettes

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs, well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
•  1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese, diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

How to Make Cheese-Stuffed Potato Croquettes:

Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.

Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.

Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.

Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.

Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.

Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.

Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

Cheese-Stuffed Potato Croquettes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Sides

Cuisine: American

Servings: 9 croquettes

Author: Pam - For the Love of Cooking

Equipment

• Deep Small Skillet
• Meat Thermometer
• Wire Cooling Rack

Ingredients

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• 1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

Instructions

• Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.
• Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.
• Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.
• Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.
• Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.
• Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.
• Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

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