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Twice Baked Potato Butter Balls

Twice baked potato butter balls have a crisp panko coating and a creamy potato-cheddar center with a warm, buttery surprise inside. Bake the potatoes, chill the shaped mixture, then bake the coated balls until crisp and golden brown.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Chilling and resting 1 hour 5 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the potato mixture and butter centers
  • 4 russet potatoes medium (about 2 pounds)
  • 4 bacon slices
  • 6 tbsp unsalted butter divided (4 tablespoons softened; 2 tablespoons cut into 20 small chilled pieces)
  • 0.33 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp fresh chives chopped
  • 1 egg yolk large
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the coating and baking
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cups panko breadcrumbs
  • 1 tbsp vegetable oil

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake and mix the potatoes
  1. Heat the oven to 400°F and bake the potatoes on an 18x13-inch rimmed baking sheet for 55–70 minutes, until a knife slides easily into the centers.
  2. While the potatoes bake, cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  3. Drain and crumble the bacon.
  4. Let the potatoes cool until easy to handle, then cut them open and scoop the flesh into a large bowl, discarding the skins.
  5. Mash the potato flesh with 4 tablespoons butter and the sour cream.
  6. Fold in the cheddar, bacon, chives, egg yolk, salt, and pepper.
  7. Cover the potato mixture and refrigerate for 1 hour, until firm enough to shape.
Shape and coat the balls
  1. Line the baking sheet with parchment paper and divide the potato mixture into 20 portions.
  2. Enclose one chilled butter piece in each portion and roll into a ball, sealing the potato mixture completely around the butter.
  3. Put the flour, beaten eggs, and panko in three separate shallow bowls.
  4. Roll each ball in flour, dip it in egg, then coat it in panko and return it to the baking sheet.
Bake the balls
  1. Heat the oven to 425°F and brush the balls lightly with the vegetable oil.
  2. Bake for 15–20 minutes, until crisp and golden brown.
  3. Let the balls rest on the baking sheet for 5 minutes before serving.

Notes

For a secure buttery center, seal the potato mixture completely around each chilled butter piece. Store in the refrigerator for up to 3 days; freeze baked balls for up to 2 months and reheat until crisp. For a gluten-free swap, use gluten-free all-purpose flour and panko.