Irish Potato Bites Bacon Cheddar (Printable version)
Crispy potato shells filled with bacon, cheddar, and chives—perfect Irish 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 tips:
01 -
- The contrast between the crunchy exterior and velvety interior is pure magic
- They're equally impressive whether served at a fancy dinner party or casual game night
- Everything can be prepped hours ahead leaving you stress-free when guests arrive
02 -
- Don't scoop too aggressively or the potato shells will tear and you'll lose that satisfying vessel structure
- The second bake is crucial because it transforms the filling from creamy to slightly caramelized on top
- Room temperature filling fills the shells much more easily than cold filling straight from the refrigerator
03 -
- Use a small melon baller or teaspoon for the neatest scooping and cleanest shells
- Grate your own cheese instead of buying pre-shredded for the smoothest melting