Irish Potato Bites with Bacon Cheddar (Printable)

Golden potato halves filled with bacon, cheddar, and chives for crispy, fluffy appetizers perfect for any gathering.

# What goes in:

→ 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 Advice:

01 -
  • The crispy exterior gives way to impossibly fluffy potato, creating that perfect textural contrast everyone craves in comfort food
  • They reheat beautifully, meaning you can prep them hours before guests arrive and still serve something that feels freshly made
  • One bite delivers that magical trio of salty bacon, sharp cheddar, and creamy potato that satisfies every craving
02 -
  • Scooping the potatoes while they're still warm (but not hot) makes the flesh easier to remove without tearing the delicate skins
  • Don't skip the second brushing of butter, as this step creates the essential crispy exterior that contrasts with the fluffy interior
  • Overfilling the shells is better than underfilling, but mound the filling gently to avoid it spilling out during baking
03 -
  • If you're short on time, you can microwave the potatoes for the initial cooking, but the oven method yields superior texture and flavor
  • For extra crispy skins, after the first baking, let the potatoes cool completely before scooping, as the drier surface creates better texture

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