Name: Cheese Stuffed Garlic Parm Potato Balls
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 24 potato balls
Cuisine: American
Ingredients: 5 potatoes; 3 tablespoons cornstarch; 1 egg; 0.5 tsp black pepper; 1 tsp garlic powder; 0.5 tsp paprika powder; 3 tablespoons Parmesan cheese; 3.9 oz blocks cheese; 1 egg; 2 ounces breadcrumbs or panko

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Cheese Stuffed Garlic Parm Potato Balls

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Ingredients

Warning0 allergens identified

Cheese Stuffed Garlic Parm Potato Balls

5 potatoes

3 tablespoons cornstarch

1 egg

½ tsp black pepper

1 tsp garlic powder

½ tsp paprika powder

3 tablespoons Parmesan cheese

3 ⅞ oz blocks cheese

1 egg

2 ounces breadcrumbs or panko

Instructions

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Make the Dough

In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until bubbly. Add egg, salt, and flour. Mix until smooth, then cover and let rise for 1 hour until doubled.

Prepare the Fillings

Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.

Boil the Potatoes

Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.

Assemble

Wet your hands with water so the dough doesn’t stick. Wrap dough around each skewer, making sure there are no holes – otherwise the cheese will leak during frying. Moisten the dough surface slightly with water so the potato cubes stick. Roll in potato cubes, then coat with breadcrumbs mixed with parsley.

Freeze before Frying

Place each coated corndog on baking paper and freeze immediately for at least 15 minutes. This helps the coating stay firm during frying and prevents mess.

Fry

Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.

Nutrition

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Tips & Tricks (5)

Chill Before Frying 🧊
Refrigerate your formed potato balls for at least 2 hours (or freeze for 30 minutes) to prevent them from falling apart and ensure the cheese stays enclosed during frying.
Double Coating Technique 🥚
Dip balls in egg, then breadcrumbs, then egg again, and finally breadcrumbs a second time for an extra-crispy, golden exterior that won't crack open.
Potato Water Control 💧
After mashing potatoes, spread them on a baking sheet to cool and release steam; this prevents excess moisture that makes balls soggy and difficult to shape.
Oil Temperature Precision 🌡️
Maintain oil at 350°F (175°C) using a thermometer—too hot and they brown before cooking through, too cool and they absorb excess oil and become greasy.
Cheese Pocket Strategy 🧀
Use a small cube of cold cheese and create a deep pocket in each potato ball, then completely seal the edges by pressing the potato around it to prevent leakage during cooking.