Irish Potato Bites Bacon Cheddar (Print Version)
Crispy potato shells filled with savory bacon, sharp cheddar, and creamy sour cream. Ideal party appetizers ready in 55 minutes.
# What You'll Need:
→ 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
# How to Make It:
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 -
- The contrast between that crispy exterior and creamy, cheesy interior will make your eyes light up
- These come together faster than you'd think and reheat beautifully for leftovers
02 -
- Don't over-scoop the potato shells or they'll collapse during the second bake, leaving you with filling everywhere
- Room temperature filling mixes more easily and doesn't melt the cheese as you work
03 -
- A melon baller or small spoon makes scooping so much easier and keeps your shells uniform
- Let the roasted potatoes cool just enough to handle, but still warm, so they scoop cleanly without falling apart