Irish Potato Bites Bacon Cheddar (Print Version)
Crispy potato shells filled with bacon, cheddar, and chives. Perfect party appetizer.
# Recipe Ingredients:
→ 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
# 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 to 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 -
- Theyre the kind of finger food that disappears in minutes, leaving people asking for the recipe
- The crispy skin gives way to the most incredibly fluffy, cheesy interior youve ever tasted
02 -
- Overbaking the potatoes the first time makes them collapse when you try to scoop them, so pull them out as soon as theyre tender
- The filling needs to be slightly thicker than youd expect, or itll spill out during the second bake
03 -
- Use a melon baller or small cookie scoop for the neatest, most professional-looking stuffed potatoes
- Let the scooped potato flesh cool for a few minutes before mixing, or the cheese melts too early and you lose texture