Irish Potato Bites Bacon Cheddar (Printable)
Crispy potato shells filled with bacon, cheddar, and chives. Perfect party appetizers.
# 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 Hints:
01 -
- These little bites pack all the comfort of a loaded baked potato into an adorable finger food that disappears faster than you can refill the platter.
- The combination of crispy potato skin and creamy, bacon-filled center creates that perfect texture contrast everyone craves.
02 -
- Let the scooped potato flesh cool for just a couple of minutes before mixing, otherwise the cheese melts too quickly and you end up with a gummy texture.
- The key to perfect potato shells is using a small spoon and working gently around the edges rather than digging straight down.
03 -
- A small melon baller or teaspoon measuring spoon works perfectly for creating uniform shells without accidentally poking through the bottom.
- Room temperature ingredients mix together more smoothly, so take the sour cream and cheese out of the fridge while the potatoes bake.