Irish Potato Bites with Bacon and Cheddar (Printable version)

Crispy potato halves filled with bacon, cheddar, and chives. Perfect party appetizer ready in under an hour.

# 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:

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 Advice:

01 -
  • They are like loaded baked potatoes in adorable bite-sized form that guests cannot stop eating
  • The crispy shell and creamy filling creates the most satisfying texture contrast
  • You can prep them ahead and bake just before people arrive, making party hosting effortless
02 -
  • Overbaking the potatoes the first time makes them collapse when you try to scoop them, so check for doneness a few minutes early
  • Leaving too much potato in the shell means less room for the filling, so be generous with your scooping
  • The filling can be made ahead and kept in the refrigerator, then stuffed and baked when you are ready to serve
03 -
  • Use a small melon baller or teaspoon to scoop the potatoes cleanly and create those perfect little boats
  • Warm your sour cream slightly before mixing it in so it incorporates smoothly into the mashed potato

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