Buttery Twice-Baked Potato Balls

The Best Baked Potato

Twice Baked Potato Butter Balls are a savory, crowd-pleasing topping for baked potatoes. Made from whipped butter blended with finely shredded hard cheese, thinly sliced green onion or chives, and a simple mix of salt, pepper, garlic and onion powders with a touch of cayenne, these butter balls deliver the taste and creamy texture of twice-baked potatoes without the extra effort.

They look elegant on the table, are simple to prepare, and freeze beautifully so you can make them ahead of time. Keep a batch in the refrigerator or freezer and just pop a couple of butter balls on a hot baked potato when you’re ready to serve.

These make a great holiday or dinner party accompaniment and save you time in the kitchen while still feeling special and homemade.

The MOST Perfect Baked Potatoes

For best results, serve these butter balls on a perfectly baked potato: crispy skin on the outside and fluffy, tender potato on the inside. Follow a proven method for perfect baked potatoes to get the contrast in textures that makes this topping shine. A hot, well-baked potato melts the butter ball into a rich, cheesy finish.

Make Ahead and Save Time

These butter balls are designed to be made ahead, freeing you up to focus on your main course. They freeze well, so prepare them a couple of weeks in advance if you like. Freeze the scooped balls on a parchment-lined sheet, then transfer to a sealed container or bag. Thaw in the refrigerator a few hours before serving.

Avoid leaving them sitting out in a hot kitchen for long periods—store them chilled until it’s time to serve so they hold their shape and look their best on the plate.

Finely Shredded

Finely shredding the cheese is important for the right texture. Use a box grater or a fine grater so the cheese incorporates smoothly into the whipped butter. A small cookie scoop is helpful to form uniform balls, but you can also shape them by hand or serve the mixture in a bowl if you prefer a simpler presentation.

These basic tools are easy to find at kitchenware stores, online shops, or secondhand stores.

Hard Cheese

A firmer, aged cheese works best because it grates finely and helps the butter balls hold their shape. Examples include aged cheddar or a cheddar-parmesan blend. I used a cheddar-parm-style cheese; a vintage English cheddar is also excellent. Pick a cheese you enjoy—about 7 ounces (roughly a small brick) gives great results, but measurements don’t have to be exact.

This buttery, cheesy side will be the one guests remember. The combination of whipped butter, finely shredded hard cheese, and bright green onion creates a rich, savory topping that melts into hot potatoes for an elegant finish.

Yield: 20 Butter Balls

Twice Baked Potato Butter Balls

4.4 Stars (45 Reviews)

Twice Baked Potato Butter Balls are a simple, make-ahead garnish that brings the flavor and creamy texture of twice-baked potatoes to any baked potato without the extra steps. They combine whipped butter, finely shredded hard cheese, green onions or chives, and a touch of seasonings. Freeze or refrigerate until ready to use and serve a couple per potato for a rich, restaurant-style finish.

Ingredients

• 3 sticks of butter (about 12 ounces, softened)
• About 3 cups finely shredded hard cheese (roughly a 7-ounce block works well)
• 4 green onions, very finely sliced (white and green parts)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon black pepper
• 1 teaspoon salt
• Tools: a fine box grater and a small cookie scoop or spoon for shaping

Instructions

1. Leave the butter at room temperature overnight so it becomes very soft but not melted.
2. Grate the cheese finely. Pre-shredded cheese with larger pieces won’t blend as smoothly.
3. Place the softened butter in a stand mixer or large bowl and whip on a medium-high setting until light and fluffy.
4. Lower the speed, add seasonings and the finely sliced green onions or chives, then increase speed and whip again until incorporated.
5. Slowly add the shredded cheese a handful at a time on low speed until fully combined, then whip briefly on high to finish.
6. Line a baking sheet with parchment or wax paper.
7. Use a rubber spatula to scrape the mixture into a small cookie scoop or spoon and place uniform balls on the prepared sheet. Cover the tray with foil if desired.
8. Freeze the scooped balls on the sheet until firm. Transfer the frozen balls to a sealed container or zip-top bag and store in the freezer until needed.
9. Move butter balls to the refrigerator a few hours before serving to thaw slightly.
10. Avoid leaving them uncovered in a hot kitchen; display on a chilled plate or place one or two on hot baked potatoes just before serving so they melt into the potato.
11. If you prefer, skip shaping and serve the mixture in a bowl as a compound butter.
12. Serve one or two butter balls per baked potato and consider offering crispy bacon bits, sour cream, or extra chives as accompaniments.

Looking for a great protein to pair with these potatoes? A perfectly roasted rib roast or other favorite roast pairs beautifully with cheesy buttered potatoes and round out a memorable meal.