Irish Potato Bites Bacon Cheddar (Printable)
Golden potato shells filled with crispy bacon, sharp cheddar, and creamy sour cream for irresistible Irish appetizers.
# What You’ll Need:
→ Potatoes
01 - 12 small Yukon Gold potatoes, washed
→ Filling
02 - 3.5 ounces cooked bacon, finely chopped
03 - 3.5 ounces sharp cheddar cheese, shredded
04 - 2 tablespoons sour cream
05 - 2 tablespoons finely chopped chives
06 - Salt and freshly ground black pepper, to taste
→ Topping
07 - 2 tablespoons melted butter
08 - Extra chives, for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the potatoes on the prepared baking sheet and bake for 20-25 minutes or until just tender. Let cool slightly.
03 - Cut each potato in half and carefully scoop out most of the flesh, leaving a thin wall to create a shell. Reserve the scooped-out potato in a bowl.
04 - Mash the reserved potato flesh. Mix in bacon, cheddar cheese, sour cream, chives, salt, and pepper until well combined.
05 - Spoon the mixture back into the potato shells, mounding slightly.
06 - Brush the tops with melted butter.
07 - Return the filled potatoes to the oven and bake for an additional 10 minutes, or until golden and cheese is melted.
08 - Sprinkle with extra chives before serving.
# Expert Tips:
01 -
- These tiny bites pack an enormous amount of flavor into something you can eat in just two bites, making them perfect for mingling at parties
- The crispy exterior gives way to the most incredibly fluffy, creamy interior that somehow feels both comforting and fancy
02 -
- Don't overbake the potatoes in the first round or the shells will become too fragile to hold the filling
- The filling needs to be slightly over-seasoned since some flavor will be lost in the second baking
03 -
- Use a small melon baller or teaspoon to scoop out the potato flesh cleanly and efficiently
- Warm your sour cream slightly before mixing it in so it incorporates more smoothly into the mashed potatoes