Irish Potato Bites with Bacon and Cheddar (Printable)

Crispy potato shells filled with savory bacon and sharp cheddar, finished with chives.

# 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

# 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 Suggestions:

01 -
  • That moment when you bite through the crispy buttery top into the fluffy potato center is pure magic
  • The combination of salty bacon and sharp cheddar creates this incredible savory richness that keeps everyone coming back for just one more
02 -
  • Don't over-scoop the potato shells or they'll collapse during the second bake, leaving you with a delicious but messy pile of filling instead of neat little bites
  • The first bake is crucial because undercooked potatoes will tear apart when you try to scoop them, so test a few with a fork before removing them from the oven
03 -
  • A small melon baller makes scooping the potatoes so much easier and more consistent than using a regular spoon
  • Let the scooped potato cool slightly before mashing because it mixes better with the other ingredients when it's not piping hot

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