Twice Baked Potato Bites Recipe

Preheat oven to 400°F (200°C). Scrub 2 medium russet potatoes and prick several times with a fork. Place on a baking sheet and bake until tender when pierced, about 45–60 minutes depending on size. Alternatively, microwave on high 8–12 minutes, turning halfway, until very tender.

When potatoes are cool enough to handle, halve and scoop flesh into a bowl. Measure about 2 cups of cooked potato flesh.

Add 2 tablespoons softened unsalted butter, 3 tablespoons milk, 2 tablespoons sour cream, 1 teaspoon salt, and 1 teaspoon black pepper. Mash until mostly smooth but still slightly textured.

Fold in 2 tablespoons thinly sliced scallion (green parts), crumbled bacon from 4 cooked slices, and 1 cup shredded sharp cheddar. Mix until evenly distributed. Taste and adjust seasoning.

Form the filling into bite-size rounds: spoon about 1 tablespoon to 1 1/2 tablespoons of filling and shape into 1-inch discs or balls (should yield about 20–24 bites). Place on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up (this helps them hold shape for coating).

While the filling chills, set up a three-station breading line: bowl 1 – 1 cup all-purpose flour; bowl 2 – beat 2 large eggs with 2 tablespoons milk to make an egg wash; bowl 3 – mix 2 cups panko breadcrumbs with 1/2 cup fine cornmeal (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat about 3–4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Working in batches, dredge each chilled potato bite first in flour, shaking off excess; then dip into egg wash; finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. For an extra-crisp shell coat twice: repeat the egg wash and breadcrumb step once more for each piece.

Carefully lower coated bites into hot oil, a few at a time, and fry until golden brown and crisp, about 2–3 minutes per side (use a slotted spoon to turn if needed). Do not overcrowd the pot. Fry until internal temperature is hot and coating is golden.

Transfer fried bites to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if frying remaining batches.

In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; set aside.

In a small saucepan over medium-low heat, add 1/4 cup white wine (or low-sodium chicken broth) and warm until steaming but not boiling.

Gradually add 1.5 cups shredded sharp cheddar to the warm liquid, stirring constantly in a figure-eight motion until the cheese begins to melt and smooth out.

Whisk in the cornstarch slurry, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Continue to cook on low, stirring, until the fondue is silky and slightly thickened, about 2–3 minutes. If too thick, add a tablespoon of warm wine or milk to loosen. Keep warm over the lowest heat or transfer to a small fondue pot.

Arrange fried potato bites on a platter. Drizzle or spoon warm cheddar fondue over the bites or serve fondue in a small bowl for dipping.

Garnish with an extra 1 tablespoon chopped scallions, crumbled bacon from 1 reserved slice, and 2 tablespoons additional shredded cheddar. Serve immediately while hot and crispy.