Irish Potato Bites Bacon Cheddar (Printable Version)

Crispy potato shells filled with bacon, cheddar, and chives for the ultimate party appetizer.

# Ingredient List:

→ 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 -
  • The crispy exterior gives way to the most impossibly fluffy interior, almost like a baked potato met its perfect soulmate
  • These bites disappear faster than any other appetizer I have ever served, leaving people actually asking for the recipe
02 -
  • Leaving too much potato flesh in the shells will make them collapse, so be generous with scooping
  • Overfilling the shells causes the cheesy mixture to spill onto the baking sheet during the final bake
  • Serving these immediately is crucial because that irresistible crispy texture softens as they sit
03 -
  • Use a small melon baller or teaspoon for the neatest, most professional-looking scooped shells
  • Warming your sour cream slightly before mixing prevents it from cooling down the mashed potato too much

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