Cheesy Baked Potato Croquettes: Crispy Oven-Baked Recipe

My Baked Cheesy Potato Croquettes are a simple, bite-sized snack or side. Soft mashed potato, a molten cheese centre, a crisp breadcrumb coating, and a quick bake until golden and melty.
I share a small tip to get them nice and golden even though they’re baked not fried — plus they’re a brilliant way to use up leftover mashed potato.

These are simple, addictive cheesy bites: crispy on the outside, soft inside, with gooey cheddar in the centre. They’re ideal for parties, snacks, or as a side — and I could easily eat far too many.

I prefer to bake these croquettes rather than fry them. Baking lets you cook more at once and avoids the splatter that comes with frying. You can still achieve a lovely golden crunch by adding a little oil to the breadcrumbs so each crumb gets a touch of fat and browns nicely in the oven.

I like stirring smoked paprika into the breadcrumbs: it deepens the golden colour and adds a delicate, smoky flavour.

What do we need?

Leftover mashed potato (chilled is best)
Cubes of strong or mature cheddar for a deeper flavour
Flour seasoned with salt and pepper to coat
Egg (lightly whisked) to help the breadcrumbs adhere
Smoked paprika to boost flavour and colour
Neutral vegetable oil to help crisp the breadcrumbs

Pro-tip – Keep croquettes firm in the oven

Use mashed potato with minimal butter, milk or cream if possible. Rich, buttery mash will still work but can be softer and may be better eaten with cutlery rather than as finger food.
Chill the mash before shaping. If you have time, chill the formed croquettes in the fridge for about an hour before baking to help them hold their shape.
After coating in flour, make sure to fully dip in egg before rolling in breadcrumbs. The egg sets in the oven to form a light shell that helps prevent the potato from leaking out.

How to make baked potato croquettes

Full recipe quantities and details are in the recipe card below.

Take a heaped tablespoon of mashed potato and flatten it in your hand. Put a cube of cheese in the centre and wrap the mash around it, shaping into a small cylinder.
Coat each croquette in seasoned flour, then dip in the lightly whisked egg, and finish by rolling in the panko breadcrumbs mixed with smoked paprika and a little oil.
Arrange the croquettes on a baking tray with a little space between them and bake at a high temperature for 12–15 minutes, until golden and crisp.

Pro tip – Getting the breadcrumbs golden and crisp

The croquettes bake quickly, so 12–15 minutes is the sweet spot. If you bake them longer the cheese melts more and can start to seep into the mash, softening the croquette and sometimes causing the cheese to leak out. You want cooked, crunchy breadcrumbs but still a distinct croquette shape.

Watch them closely in the final minutes and remove them from the oven as soon as they begin to look golden and before they start to lose shape. Fifteen minutes is ideal if your oven is hot enough.

The smoked paprika helps the coating appear more golden, and the tablespoon of oil mixed through the breadcrumbs ensures they crisp up in the oven much like frying would.

I like to serve these with a simple honey mustard mayo: 3 tbsp mayo mixed with 1–2 tsp wholegrain mustard and 1 tsp honey. They’re also a hit with kids alongside baked beans for a fun dinner.

Ingredient swaps

Mix things up by adding finely chopped cooked bacon, spring onions (scallions), or cooked chorizo into the mash before shaping. You can also try different fillings or these other croquette variations listed in the recipe section below.

Love potatoes? Try these ideas:

Creamy Potato Salad
The best crispy Roast Potatoes
Ultimate Dauphinoise Potatoes
Greek Potato Hash
Bacon Mashed Potatoes
Stuffed Potato Skins
Creamy Chicken and Potato Bake
Smashed Roast Potatoes with garlic, bacon and cheddar
Perfect Mashed Potatoes
Pizza Fries
Poutine with rich gravy

Watch how to make it:

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Close up image of potato croquettes in a white bowl sprinkled with parsely

Baked Cheesy Potato Croquettes

An easy bite-sized snack or side dish made from leftover mashed potato.

Ingredients

450 g (2 cups) leftover mashed potato chilled; mash with minimal cream/butter is best
10 x 1.5cm cubes strong cheddar
90 g (3/4 cup) plain (all-purpose) flour
¼ tsp salt
¼ tsp pepper
1 egg, lightly whisked
100 g (2 cups) panko breadcrumbs
½ tsp smoked paprika
1 tbsp oil (avocado, sunflower or canola)

Instructions

Preheat the oven to 200°C/400°F (fan) and prepare a flat baking tray.
Mix the flour, salt and pepper in one bowl.
Place the egg in a second bowl and lightly whisk.
Put the breadcrumbs in a third bowl, sprinkle over the smoked paprika, then drizzle the oil and mix so the oil is absorbed into the breadcrumbs.
Take a heaped tablespoon of mashed potato, flatten it, place a cheddar cube in the centre and wrap the mash around it, shaping into a small cylinder.
Coat each croquette in flour, dip into the egg, then roll in the breadcrumb mixture until fully covered. Place on the baking tray and repeat.
Leave a little space between croquettes on the tray and bake for 12–15 minutes until golden. Avoid overcooking or the cheese will start to seep out and the croquettes may flatten.
Remove from the oven and cool for a few minutes before serving.

Notes

Can I make them ahead?
Yes — assemble the croquettes, cover and refrigerate for up to two days. Bake uncovered following the instructions.

Can I freeze them?
Yes — it’s best to cook first, cool, then freeze. If frozen uncooked they may release water when defrosting. Reheat from frozen at 180°C/350°F for 12–15 minutes until hot through.

Can I fry them instead?
Yes — shallow fry in 4 tbsp vegetable oil, turning until golden, or deep fry at 180–185°C for about 3 minutes until golden brown.

Nutritional info is provided per croquette as an approximation.