Leftover mashed potato Loaded Crispy Baked Potato Croquettes
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5 from 2 votes

Loaded Crispy Baked Potato Croquettes Recipe

Loaded Crispy Baked Potato Croquettes are full of cheese and bacon and a delicious, quick and easy way to use up leftover mashed potatoes after Thanksgiving.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Southern
Keyword: recipes for leftover mashed potatoes, potato croquette recipes
Servings: 8 servings
Calories: 318kcal
Author: Sharon Rigsby


  • 4 cups cooked mashed potatoes
  • 2 large eggs beaten
  • 4 Tbsp buttermilk
  • 1 Tbsp chopped fresh chives you can substitute dried chives
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup bacon cooked and crumbled.
  • 1-1/2 cups crushed round buttery Ritz cracker crumbs about 40
  • 1/4 cup unsalted butter melted


  • Preheat the oven to 375 degrees F.
  • Combine the mashed potatoes, eggs, buttermilk, chives, cheese, bacon, salt and pepper and mix thoroughly.
  • Place the cracker crumbs in a shallow dish.
  • Use your hands and gently shape the potatoes into 2-inches round balls, or you could use an ice cream scoop.
  • Roll the balls in the cracker crumbs.
  • Place the potato balls on a greased baking sheet or one lined with parchment paper. If making ahead, cover and refrigerate up to 24 hours.*
  • When ready to bake, drizzle the melted butter over the croquettes and bake for 20-25 minutes or until they are golden brown.
  • Serve immediately.


*Notes: The croquettes may also be frozen until you are ready to bake; allow them to thaw in the refrigerator overnight and bake as directed.


Calories: 318kcal | Carbohydrates: 24g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 579mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 10.7mg | Calcium: 190mg | Iron: 1.1mg