Irish Potato Bites with Bacon Cheddar (Printable)
Crispy potato shells filled with bacon, cheddar, and creamy sour cream. Ideal party appetizer.
# What You 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 Make It:
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 Suggestions:
01 -
- They look impressive but come together with simple ingredients you probably already have
- The contrast between the crispy potato shell and the fluffy filling is absolutely addictive
02 -
- Don't scoop too aggressively or the potato shells will collapse when you try to fill them
- Let the scooped potatoes cool slightly before mashing or they'll become gummy
- These reheat surprisingly well at 175°C for about 8 minutes if you need to make them ahead
03 -
- Use a melon baller or small spoon for the neatest scooping job
- Grate your own cheese instead of buying pre-shredded for better melting