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In a large pot of salted water, boil the potatoes until tender.
Peel the potatoes, mash them and leave to cool.
Add the beaten eggs, salt, pepper, paprika, garlic powder and chopped parsley to the mashed potatoes. Mix until smooth. Refrigerate for 30 minutes.
Take a tablespoon of the potato mixture, flatten it in your hand, place a cube of cheddar cheese in the center, then close the mash around the cheese to form a ball.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each ball first in flour, then in egg, and finally in breadcrumbs.
In a medium frying pan, heat the oil to 180°C. Fry the meatballs in small batches for about 2-3 minutes until golden brown.
Transfer meatballs to paper towels to drain excess fat. Serve hot.
These stuffed potato balls are great served warm, perfect for a friendly appetizer or as part of a more elaborate meal. They are sure to please all your guests!
