Twice Baked Potato Butter Balls

Twice Baked Potato Butter Balls

Twice Baked Potato Butter Balls are savory and delicious. Made with finely shredded cheese, chive or green onion, salt, pepper and garlic and onion powders with a hint of cayenne. These butter balls are a gourmet topping for perfect baked potatoes. They add the flavor of and texture of creamy twice baked potatoes without all the extra work. Plus they look fancy on your table too! Easy to make ahead of time and freeze until ready to serve.

I love these butter balls because they look elegant, but they also give you all the flavors of twice baked potatoes without all the meticulous steps. I keep these butter balls in the fridge and freezer for months and pull them out whenever I make baked potatoes.

The MOST Perfect Baked Potatoes

These twice baked potato butter balls need the perfect baked potato to put them on. Follow my method for making perfect baked potatoes by clicking here for the recipe. You will have crispy on the outside and soft and tender on the inside potatoes if you make this recipe.

Make Ahead and Save Time

We all have enough to do when it is time to cook that fancy roast for the holiday. These butter balls are easily made ahead of time so that you can focus on making a roast without having to do all the work of making twice baked potatoes or mashed potatoes. I love to make these a couple weeks ahead of time, they keep really well in the freezer. You can take them out and put into the fridge a few hours before serving. Reminder not to have them in your hot kitchen while you are cooking.

Finely Shredded

You will need to have finely shredded cheese for this recipe to turn out. I use this old school box grater. You will also need to use a cookie scooper to make the butter balls. I have linked them both on my amazon shop for you. They are LINKED HERE. This is an affiliate link which means AMAZON pays me a small commission for you using the link. This does not cost you any more. You can also find these products anywhere, even a thrift store.

Hard Cheese

I suggest using a harder cheese for this recipe. I used the one on the left. It is a Sartori cheese. The one on the right is also a good cheese. I got both of these at Aldi. You can use any cheese you like. The measurement does not need to be EXACT. Just have about the 7 ounces. This is the amount I get the best result for scooping the balls.

Yield: 20 Butter Balls

Twice Baked Potato Butter Balls

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Twice Baked Potato Butter Balls are savory and delcious. Made with finely shredded cheese, chive or green onion, salt, pepper and garlic and onion powders with a hint of cayenne. These butter balls are a gourmet topping for perfect baked potatoes. The add the flavor of and texture of creamy twice baked potatoes without all the extra work. Plus the look fancy on your table too! Easy to make ahead of time and freeze until ready to serve.

Ingredients

• 3 sticks of butter which equals (12 ounces, 24 tablespoons or however you measure)
• 3 ish cups of finely shredded cheese of your choice. It is best to use a harder cheese I used a 7 ounce brick of a cheddar parm from Sartori (pictured in post)
• 4 green onions very finely sliced both the white and the green parts
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/4 teaspoon of cayenne (optional)
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• *measurements of seasonings are optional and adjustable to personal preference
• **you will need a box or cheese grater that grates finely (pictured and linked in post, you will also need a cookie scoop, pictured and linked in post) You can also leave this in a bowl if you want a less fancy look

Instructions

1. Leave your butter out overnight on the counter so that it gets super soft but not "melty"
2. Grate your cheese into a fine shred. This will not work the same with already shredded cheese or large shreds (read through post)
3. Add your butter to a stand mixer or large bowl and use a hand mixer. Whip the butter on the highest setting that is safe for several minutes until it is fluffier than when you started.
4. Lower the speed and add your seasonings and herbs, tunrn up the speed and whip again. Repeat this process with the green onions or you can sub chives.
5. Lower the speed and slowly add the shredded cheese a handful at a time until it is well combined, the high speed whip one more time.
6. Cover a cookie sheet with wax or parchment paper.
7. Use a rubber spatula to scrape the sides of the bowl, then use your cookie scooper to scoop butter balls and place on the parchment paper covered cookie sheet. Cover the pan with foil.
8. Place these in the freezer or if you are in the midwest or Northern states, on your covered porch overnight. The frozen balls can be added to a container or ziploc bag and stored in the freezer until ready to use.
9. Place in fridge a few hours before using to thaw.
10. Do not put these out on a dish until ready to eat. They will melt in a hot holiday kitchen. They can be displayed on a pretty dish or at each person's place setting.
11. You can omit the butter ball step and serve this butter in a bowl as well.
12. Recipe for the perfect baked potatoes is linked in the post. When ready to serve the baked potatoes one or two balls can be added to the potatoes and I also like to serve a side of crispy bacon bits and or sour cream and chive.