A golden, bite-sized comfort that’s ridiculously simple to make and impossible to stop eating. These Irish Potato Bites take small red potatoes, bacon, and cheddar and turn them into party-perfect little pillows of savory goodness. They’re quick to assemble, easy to customize, and great for weekday dinners or crowd-pleasing appetizers.
Serve them warm with a dollop of sour cream and chives for contrast. They freeze and reheat well, too, making them a smart make-ahead snack. If you like handheld potato snacks, you’ll love how these compare to my take on crispy loaded hasselback potato bites—similar satisfaction, different texture.
Why You’ll Love This Irish Potato Bites
– Ready in about 30 minutes from start to finish.
– Uses minimal, pantry-friendly ingredients.
– Kid-friendly and easy to pick up at parties.
– Crispy edges with a creamy, savory filling.
– Highly customizable to use what’s in your fridge.
– Freezer-friendly for make-ahead entertaining.
These bites deliver a pleasing contrast: the red potato shell crisps at the edges while the interior becomes pillowy and rich from melted cheddar, butter, and bacon. Each bite is a balance of savory bacon, sharp cheese, and a whisper of salt, finished with cool sour cream and bright chives for freshness.
★★★★★ “Tiny, addictive, and exactly what I wanted for game day. Followed the steps and they were golden, cheesy, and gone in minutes!” — Sara M.
Key Ingredients for Irish Potato Bites
Choose the best versions of these ingredients to get the right texture and flavor every time.
Cheddar cheese
Cheddar melts smoothly and gives a sharp, tangy backbone to the filling. Buy a block and shred it yourself for cleaner melting and less waxy texture; pre-shredded cheese often includes anti-caking agents that affect melt. If you substitute for mozzarella, the flavor will be milder and the bites less tangy.
Small red potatoes
Small red potatoes have thin skins and waxy flesh that hold their shape when boiled and scooped. Pick uniform sizes so they cook evenly and present well on the tray. Russets will produce fluffier insides but can collapse more easily when scooped.
Bacon (cooked and chopped)
Cooked bacon adds smoky, salty crunch which balances the creamy potato-cheese mix. Crisp the bacon well so it retains texture in the filling; undercooked bacon becomes limp. For a vegetarian swap, use smoked paprika and a pinch of liquid smoke, but expect a different mouthfeel.
Butter
A tablespoon of melted butter enriches the filling and helps the cheese meld into the potato, producing a silkier texture. Use unsalted if you prefer to control seasoning, and adjust salt to taste. Olive oil can work but won’t give the same richness.
Full Ingredient List for Irish Potato Bites
– 12 small red potatoes
– 2 strips bacon, cooked and chopped
– 1/4 cup cheddar cheese, shredded
– 1 tablespoon melted butter
– Salt, to taste
– Sour cream and chives for topping (optional)
Step-by-Step Instructions for Irish Potato Bites
Step 1: Boil the potatoes until tender, about 10 minutes.
Place the small red potatoes in a pot, cover with cold water, and bring to a gentle boil. Cook until a fork slides into the center with light resistance—roughly 8–12 minutes, depending on size.
Pro Tip: The potatoes should feel tender but not falling apart; the skin should remain intact when you press them gently.
Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet.
While the potatoes cook, set the oven to 400°F (200°C) and line a rimmed baking sheet with parchment or a silicone mat for easy cleanup.
Pro Tip: The oven needs to be hot to brown the tops quickly; you should smell a faint warm oven aroma before the bites go in.
Step 3: Cool the potatoes, halve them lengthwise, and stabilize the halves.
Drain the cooked potatoes and let them cool just enough to handle. Slice each potato lengthwise and place the cut side down on the board to steady them.
Pro Tip: The cut surface should be matte and cooled slightly—too hot and the potatoes will steam and be hard to scoop.
Step 4: Scoop out the centers and place in a bowl.
Use a small spoon or melon baller to remove the center flesh, leaving a 1/8–1/4 inch shell so the halves hold their shape.
Pro Tip: The scooped potato should be soft and creamy; if it’s gummy or stringy the potato was likely overcooked.
Step 5: Mix the scooped potato with bacon, cheddar, and butter, then season.
Combine the scooped potato, chopped bacon, shredded cheddar, and melted butter in a bowl. Season with a little salt and taste; adjust as needed.
Pro Tip: The filling should be moist and cohesive but not runny—think soft mashed potato with visible bacon bits.
Step 6: Stuff the mixture into the potato shells and bake until golden, about 10 minutes.
Spoon or pipe the filling back into each potato shell, mounding slightly. Bake on the prepared sheet for about 8–12 minutes until the tops are golden and the cheese is bubbling.
Pro Tip: The tops should develop golden-brown spots and a bubbling sheen; edges of shells may crisp slightly.
Step 7: Serve warm with sour cream and chives if desired.
Remove from the oven and let the bites rest for a minute. Garnish with a small dollop of sour cream and a scattering of chopped chives for color and brightness.
Pro Tip: They should smell cheesy and smoky; the sour cream adds a cool contrast and the chives pop visually.
Expert Tips for Irish Potato Bites
– Temperature tips: Always preheat the oven to 400°F (200°C) so the tops brown quickly without drying out the filling.
– Texture troubleshooting: If the filling becomes gluey, you likely overworked the potato; fold ingredients gently and stop when just combined.
– Equipment tips: Use a small melon baller or small cookie scoop for uniform cavities and quick filling.
– Cheese advice: Grate cheddar from a block for best melt; pre-shredded cheese can be dusted with starch and won’t melt as smoothly.
– Bacon handling: Crisp bacon thoroughly and drain on paper towels to avoid greasy filling; reserve a few crisp pieces for garnish.
– Salt control: Taste the filling before adding salt—bacon and cheddar contribute significant saltiness.
– Make-ahead tip: Assemble the bites and refrigerate unbaked for up to 24 hours; bake directly from the fridge, adding a couple extra minutes.
– Common mistakes: Don’t overboil the potatoes or you’ll lose shell integrity; also avoid over-packing the shells which prevents crisping.
Storage & Freezing for Irish Potato Bites
Fridge storage
Store cooled, baked bites in an airtight container in the refrigerator for up to 3 days. Arrange in a single layer or separate layers with parchment to prevent sticking.
Freezer storage
Flash-freeze the baked bites on a tray until firm, then transfer to a freezer-safe container or heavy-duty zip-top bag for up to 2 months. Label with the date.
Thawing
Thaw overnight in the refrigerator for best texture. If short on time, bake from frozen and add 5–8 extra minutes.
Reheating
Reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through and the edges re-crisp. Avoid microwaving if you want the shells to stay crisp.
Best containers
Use airtight, microwave- and oven-safe glass or metal containers for storing and reheating. For freezer storage, heavy-duty zip-top bags or vacuum-sealed bags work best to prevent freezer burn.
Variations & Substitutions for Irish Potato Bites
Cheesy herb version
Add a tablespoon of chopped fresh parsley and swap half the cheddar for Gruyère. The result is nuttier, with herbaceous brightness that pairs well with mild fillings.
Spicy jalapeño bacon
Mix in 1–2 tablespoons finely diced pickled jalapeños and a pinch of cayenne. You’ll get a smoky, spicy kick that balances the creamy potato.
Vegetarian mushroom and chive
Replace bacon with 1/3 cup finely sautéed mushrooms and a dash of smoked paprika. You’ll maintain umami depth without meat, and chives add a sharp finish.
Loaded baked potato style
Fold in 2 tablespoons of finely chopped green onion and a tablespoon of sour cream into the filling before stuffing. The bites taste like classic loaded potatoes but in easy, handheld form.
Frequently Asked Questions About Irish Potato Bites
What size potatoes are best for Irish Potato Bites?
Small red potatoes under 2 inches across are ideal because their skins are thin and they hold shape when scooped. Larger potatoes require more scooping and risk shell collapse. Uniform size ensures even cooking.
Can I make Irish Potato Bites ahead of time?
Yes. Assemble and refrigerate unbaked bites for up to 24 hours, then bake straight from the fridge, adding a couple of minutes. You can also bake, freeze, and reheat later for convenience.
How do I keep the shells from falling apart?
Don’t overboil the potatoes; cook until just tender. Leave a 1/8–1/4 inch shell when scooping. If shells become fragile, handle them gently and reduce scooped depth on future batches.
Can I use an air fryer to cook Irish Potato Bites?
You can bake them in an air fryer at 375°F for about 8–10 minutes, checking early for browning. For air fryer technique pointers, you might compare methods with this air fryer baked potato guide to adapt timing.
How do I prevent the filling from becoming gummy?
Overworking mashed potato breaks down starches and causes a gummy texture. Mix just until ingredients are combined, and use a light hand when mashing. If needed, add a small knob of butter to smooth without overmixing.
Final Thoughts on Irish Potato Bites
These Irish Potato Bites are small in size but big on comfort, perfect for casual entertaining or a cozy night in. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more inspiration and similar takes, check out this variation from Irish Potato Bites Recipe – Home. Made. Interest., a stacked spin at Irish Stacked Potato Bites – Pudge Factor, and another creative version at Irish Potato Bites – Bread Booze Bacon.
Irish Potato Bites
Ingredients
For the Bites
- 12 small small red potatoes Choose uniform sizes for even cooking.
- 2 strips bacon, cooked and chopped Crisp bacon thoroughly for the best texture.
- 1/4 cup cheddar cheese, shredded Grate cheese from a block for best melt.
- 1 tablespoon butter, melted Use unsalted butter for better control of seasoning.
- Salt to taste Salt Taste the filling before adding salt.
For Topping (optional)
- Sour cream For serving.
- Chives, chopped For garnishing.
Instructions
Preparation
- Boil the potatoes in a pot of cold water until tender, about 10 minutes.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Cool the potatoes, halve them lengthwise, and stabilize the halves.
- Scoop out the centers, leaving a 1/8–1/4 inch shell, and place the scooped potato in a bowl.
Filling and Baking
- Mix the scooped potato with bacon, cheddar, and melted butter, then season with salt.
- Stuff the filling into the potato shells and bake until golden, about 10 minutes.
- Serve warm with a dollop of sour cream and chives if desired.
