If you have leftover mashed potatoes sitting in the fridge, this is exactly what you should do with them. These air fryer cheesy bacon potato croquettes are crispy on the outside, creamy on the inside, and loaded with flavor.
They are super easy to make and come together in just a few steps. You basically mix everything, shape them, coat them in breadcrumbs, and let the air fryer do the rest.
The combination of melty cheddar cheese and bacon inside a golden crispy shell is honestly hard to beat. Every bite is just really satisfying.
You only need a handful of simple ingredients for these, and chances are you already have most of them at home. No deep frying needed, which is a nice bonus.
Whether you make them as a snack, a side dish, or even a quick appetizer, these croquettes always disappear fast. Let me show you how to make them.
Why You’ll Love This Recipe
Perfect Way to Use Leftover Mashed Potatoes – Instead of letting yesterday’s mashed potatoes sit in the fridge until you toss them out, you can turn them into crispy, golden croquettes that taste even better than the original dish.
Crazy Crispy Without Deep Frying – The air fryer gets that panko coating seriously crunchy on the outside while keeping the cheesy potato filling soft and creamy on the inside, all without submerging them in a pot of oil.
Great as a Snack or a Side Dish – These croquettes work perfectly as an appetizer for game day, a fun side dish at dinner, or even just a late-night snack when you’re craving something warm and cheesy.
Bacon and Cheese Make Everything Better – Let’s be real, the combo of melty cheddar cheese and crispy bacon bits stuffed inside a potato croquette is hard to beat. Every bite is packed with that loaded baked potato flavor we all love.
Ingredients
- 2 cups Leftover Mashed Potatoes
- 1/2 cup Shredded Cheddar Cheese
- 3 slices Cooked Bacon
- 1 large Egg
- 1 cup Panko Breadcrumbs
- 1 tbsp Olive Oil
How to Make
Step 1
Crumble the cooked bacon and mix it into the cold leftover mashed potatoes along with the shredded cheddar cheese.
Step 2
Roll the potato mixture into small logs or bite-sized balls.
Step 3
In one shallow bowl, whisk the egg, and in another, place the panko breadcrumbs.
Step 4
Dip each potato roll into the egg, then roll it in the panko breadcrumbs until fully coated.
Step 5
Place the croquettes in the air fryer basket, spray or brush lightly with olive oil, and air fry at 400F for 10 to 12 minutes until crispy and hot.
Tips
Use Cold Mashed Potatoes
Your mashed potatoes need to be cold and firm straight from the fridge. Warm or room temperature potatoes are too soft and sticky to shape into logs or balls, and they will fall apart the second you try to coat them.
If your leftovers are freshly made, spread them on a plate and refrigerate them for at least two hours before you start. The colder they are, the easier they are to work with.
Crisp Up the Bacon First
Make sure your bacon is fully cooked and crispy before you crumble it into the potatoes. If the bacon is soft or chewy, you will end up with a weird texture inside the croquettes because the air fryer won’t cook the bacon any further on the inside.
An easy way to get perfectly crispy bacon is to air fry it at 400F for about 8 to 10 minutes before you start the recipe. Let it cool on a paper towel, then crumble it up.
Keep Your Hands Damp
The potato mixture is sticky, and it will cling to your hands and make shaping a frustrating mess. Before you start rolling, wet your hands with a little cold water. This keeps the mixture from sticking to your palms and fingers.
You will probably need to re-wet your hands every few croquettes. It only takes a second and makes a huge difference in how easy they are to shape into clean, even logs or balls.
Related Recipes
- Air Fryer Loaded Potato Skins
- Air Fryer Loaded Hasselback Potatoes
- Air Fryer Mac & Cheese Bites
- Air Fryer Mozzarella Sticks
- Air Fryer Garlic Parmesan Potato Wedges
Frequently Asked Questions
How do I keep the croquettes from falling apart in the air fryer?
The key is making sure your mashed potatoes are cold and firm before you shape them. If the mixture feels too wet or loose, add a couple extra tablespoons of panko breadcrumbs directly into the potato mixture to help it hold together.
Also, once you have shaped and breaded the croquettes, place them on a plate in the fridge for about 15-20 minutes before air frying. This helps them firm up so they stay intact while cooking.
Air Fryer Cheesy Bacon Potato Croquettes
- air fryer
- 2 cups Leftover Mashed Potatoes
- 1/2 cup Shredded Cheddar Cheese
- 3 slices Cooked Bacon
- 1 large Egg
- 1 cup Panko Breadcrumbs
- 1 tbsp Olive Oil
- Crumble the cooked bacon and mix it into the cold leftover mashed potatoes along with the shredded cheddar cheese.
- Roll the potato mixture into small logs or bite-sized balls.
- In one shallow bowl, whisk the egg, and in another, place the panko breadcrumbs.
- Dip each potato roll into the egg, then roll it in the panko breadcrumbs until fully coated.
- Place the croquettes in the air fryer basket, spray or brush lightly with olive oil, and air fry at 400F for 10 to 12 minutes until crispy and hot.