Irish Potato Bites Bacon Cheddar (Printable Version)

Crispy, fluffy potato bites with bacon and cheddar filling

# What You'll 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

# Method:

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.

# Chef's Tips:

01 -
  • The crispy skin and fluffy inside create this incredible texture contrast that makes everyone reach for just one more
  • They reheat beautifully so you can prep them hours before guests arrive and nobody will know the difference
02 -
  • Let the roasted potatoes cool just enough to handle but still warm when scooping, or the skin will tear and youll lose that crispy shell
  • Dont overfill the shells or the filling will spill out during the second bake and youll lose all that cheesy goodness
03 -
  • Save the scooped potato flesh for breakfast hash the next morning, just sauté it with some onions and eggs
  • Grate your own cheese from a block instead of buying pre-shredded, it melts so much better

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