Irish Potato Bites with Bacon (Printable Format)
Golden potato shells filled with bacon, cheddar, and chives for crispy, savory appetizers.
# 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 Steps:
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 Suggestions:
01 -
- The crispy exterior gives way to an impossibly fluffy center, creating that perfect texture contrast that makes people reach for just one more
- They're secretly forgiving: I've used leftover mashed potatoes in a pinch and nobody noticed the difference
02 -
- Don't skip the first bake or the skins will collapse when you try to scoop them
- The filling mixture should hold its shape when mounded, not be loose or runny
03 -
- Use a melon baller or small cookie scoop for consistent, professional looking portions
- Warming your sour cream slightly before mixing prevents it from cooling down the filling too fast