• 2 large russet potatoes (about 1 ½ pounds)
  • 1/4 cup sour cream + ¼ cup for dipping
  • 1 egg
  • 1/4 cup (1 ounce) shredded cheddar cheese
  • 4 slices bacon, cooked and finely chopped
  • 2 tablespoons chopped chives
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

To bread

  • 1 egg
  • 1 tablespoon water
  • 1 cup fresh breadcrumbs


  1. Place steamer basket in a medium pot and add enough water to come just below the basket. Bring water to a boil. Place potatoes in the steamer basket and cover pot with lid. Steam potatoes for 35-40 minutes or until a knife inserted into the center comes out easily.
  2. While potatoes are cooking, whisk together sour cream, egg, cheese, bacon, chives, salt and pepper in a large bowl.
  3. Allow potatoes to cool slightly then carefully remove peels. Use a potato ricer to rice into a medium bowl.
  4. Add potatoes to sour cream mixture and stir to combine. Taste and adjust seasoning.
  5. Divide potato mixture into 30 portions, about 2 tablespoons each. Roll each portion into a ball.
  6. Scramble egg and water in a medium bowl. Place breadcrumbs in a second medium bowl.
  7. Working in batches, roll the balls in the egg. Allow excess egg to drain off then dredge balls in breadcrumbs, ensuring they are completely coated.
  8. Arrange balls in a single layer on the airfry basket, leaving space between each piece.
  9. Select AIRFRY/375°F/CONVECTION/20 minutes and press START to preheat oven.
  10. Cook in rack position 4 until brown and crispy, about 20 minutes.
  11. Serve immediately with sour cream for dipping.

Tip: To keep potato from sticking to your hands, moisten them with water before shaping into balls.