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Twice Baked Potato Butter Balls

Twice baked potato butter balls are crispy panko-coated bites filled with creamy potatoes, bacon, cheddar, and a pocket of melted butter. Bake them until golden brown for a crowd-ready appetizer with a crisp exterior and rich, savory center.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
cooling, chilling, and resting 1 hour
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes
  • 4 bacon slices
  • 5 tbsp unsalted butter divided: 4 tablespoons softened and 1 tablespoon cold, cut into 16 small pieces
  • 0.33 cup sour cream
  • 1 cup cheddar cheese shredded sharp
  • 2 tbsp chives chopped fresh
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 egg yolk large
  • 2 eggs large
  • 1 tbsp water
  • 2 cup panko breadcrumbs
  • 1 nonstick cooking spray as needed

Equipment

  • 1 rimmed baking sheet
  • 1 Skillet

Method
 

  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick them several times with a fork.
  3. Bake the potatoes on a rimmed baking sheet for 50 to 60 minutes, until a knife slides easily into the centers.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  5. Drain the bacon on paper towels and crumble it.
  6. Let the potatoes cool until easy to handle, about 10 minutes.
  7. Split the potatoes and scoop the flesh into a large bowl, discarding the skins.
  8. Let the potato flesh cool until warm rather than steaming, about 15 minutes.
  9. Add the softened butter, sour cream, cheddar cheese, crumbled bacon, chives, kosher salt, black pepper, and egg yolk to the potato flesh.
  10. Mash the mixture until combined, then cover and refrigerate for 30 minutes.
  11. Preheat the oven to 425°F.
  12. Line the rimmed baking sheet with parchment paper and lightly coat the parchment with nonstick cooking spray.
  13. Divide the potato mixture into 16 portions and flatten each portion.
  14. Place one piece of cold butter in the center of each portion and seal the potato mixture around it to form a ball.
  15. Beat the eggs with the water in a shallow bowl.
  16. Dip each ball in the egg mixture and let excess drip off.
  17. Roll each ball in the panko breadcrumbs, pressing gently so the crumbs adhere.
  18. Arrange the balls on the prepared baking sheet and lightly coat their tops with nonstick cooking spray.
  19. Bake for 20 to 25 minutes, until golden brown and at least 160°F in the centers.
  20. Rest for 5 minutes before serving.

Notes

For neat, sealed centers, make sure the potato mixture is chilled and fully encloses each piece of cold butter. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months and reheat from frozen in the oven until hot. For a gluten-free variation, use gluten-free panko breadcrumbs.