Irish Potato Bites with Bacon Cheddar (Printable version)

Crispy potato shells filled with savory bacon and cheddar mixture, ideal for parties and gatherings.

# What you'll need:

→ Potatoes

01 - 12 small Yukon Gold potatoes, washed

→ Filling

02 - 3.5 oz cooked bacon, finely chopped
03 - 3.5 oz 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

# Directions:

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 -
  • They look impressive but come together with pantry staples you probably already have
  • The combination of crispy potato skins and melty cheddar creates the most satisfying texture contrast
02 -
  • Let the roasted potatoes cool for about 10 minutes before scooping or you'll burn your fingers every single time
  • Don't scoop too aggressively or the skins will tear and your filling will leak out during the second bake
03 -
  • Use a small melon baller or measuring spoon for perfectly uniform filling portions
  • Place the filled potato shells cut side up directly on the baking sheet for the crispiest bottoms

Go back