These creamy twice baked potato butter balls are a fun twist on a classic! They are fluffy on the inside and buttery on the outside, making every bite feel like a warm hug.
Honestly, who can resist these little bites of joy? I love serving them as a side. Just be ready to share—everyone will want to snag a few seconds (or thirds)! 😄
Key Ingredients & Substitutions
Russet Potatoes: These potatoes have a fluffy texture that’s perfect for mashing. If you can’t find russets, Yukon Golds are a great alternative. They are buttery and will still give a nice flavor.
Unsalted Butter: This adds richness to the filling. You can substitute it with olive oil for a healthier option, but it will slightly change the flavor.
Sour Cream: It gives creaminess and tang. Plain Greek yogurt works well as a substitute, adding protein and a similar texture.
Cheese: Sharp cheddar adds a punch of flavor. You could swap it for Monterey Jack or pepper jack if you want a milder taste or a little heat.
Panko Breadcrumbs: These create a delightful crunchy coating. Regular breadcrumbs will work too, but they won’t be as crispy. You could even skip them entirely for a lower-carb option.
How Do I Get the Perfect Texture for the Potato Mixture?
The key to a creamy texture is mashing the potato flesh until it’s completely smooth. This ensures that there are no lumps when you mix in the other ingredients.
- Start with warm potato flesh for better mixing.
- Use a potato masher or a ricer for the smoothest result.
- Mix in ingredients gently to avoid overworking and making the mixture gummy.
These steps will help you achieve that dreamy creamy consistency that makes these butter balls so delicious!
How to Make Creamy Twice Baked Potato Butter Balls
Ingredients You’ll Need:
For the Potato Mixture:
- 4 large russet potatoes
- 4 tablespoons unsalted butter, softened, plus extra for rolling
- 1/2 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Coating:
- 1 cup panko breadcrumbs (optional for coating)
- Vegetable oil (for frying, optional)
How Much Time Will You Need?
This recipe takes approximately 1 hour to prepare and cook, with an additional 20 minutes if you choose to fry the balls. Most of the time is spent baking the potatoes, so keep an eye on them while you wait for that delicious creamy filling to come together!
Step-by-Step Instructions:
1. Baking the Potatoes:
Start by preheating your oven to 400°F (200°C). Scrub the russet potatoes clean and then pierce them several times using a fork to allow steam to escape. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender. You can check by inserting a fork; it should glide in easily.
2. Scooping the Potato Flesh:
Once the potatoes are out of the oven and slightly cooled, cut them in half. Carefully scoop out the flesh, leaving just a thin layer attached to the skin. Put all the scooped potato into a mixing bowl as you’ll be making your creamy filling with it!
3. Mixing the Creamy Filling:
In the same bowl with the mashed potato, add the softened butter, sour cream, cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and a pinch of salt and pepper. Mix everything together well until you have a smooth and creamy filling. Taste and adjust seasoning as necessary!
4. Shaping the Potato Balls:
Now comes the fun part! Take a spoonful of the creamy potato mixture and shape it into small balls (around 1-2 inches in diameter). Repeat this process until all the mixture has been formed into balls.
5. Optional Coating:
If you want to add a crispy outside, roll each potato ball in a little softened butter, then coat them in panko breadcrumbs, making sure they are evenly covered.
6. Cooking the Balls:
You have two options for cooking the potato balls! If you decide to fry them, heat vegetable oil in a deep skillet over medium heat. Carefully place the balls in the oil and fry them for about 2-3 minutes on each side, or until golden brown. Drain on paper towels to remove excess oil. Alternatively, for a healthier option, place the balls on a baking sheet lined with parchment paper and bake them at 375°F (190°C) for about 15-20 minutes until they’re golden brown and heated through.
7. Serving:
Once your creamy twice baked potato butter balls are cooked, serve them warm on a platter. They make a delightful side dish or a tasty appetizer that everyone will love!
Enjoy your delicious creamy twice baked potato butter balls! Perfect for gatherings or a cozy dinner at home!
FAQ for Creamy Twice Baked Potato Butter Balls
Can I Prepare the Potato Mixture Ahead of Time?
Absolutely! You can prepare the creamy potato mixture a day in advance. Just store it in an airtight container in the fridge. When you’re ready to make the balls, take the mixture out, shape it into balls, and either bake or fry them as instructed.
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese, you can substitute it with more sour cream for extra creaminess. Alternatively, ricotta cheese can also provide a nice texture and flavor in your potato mixture.
How Do I Store Leftover Potato Balls?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or pop them in the microwave for a quick reheat.
Can These Be Frozen for Later Use?
Yes! After shaping the potato balls, you can freeze them on a baking sheet until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time.
