Why You’ll Love This Recipe
- Simple Yet Delicious: The combination of corned beef, cheddar cheese, and tender potatoes is simple but bursting with flavor.
- Perfect for Parties: These mini bites are easy to serve and perfect for parties or gatherings.
- Customizable: You can adjust the filling based on your preferences—add more cheese, different meats, or other seasonings.
- Quick and Easy: With just a few steps, these tasty bites come together in less than an hour, making them an ideal appetizer or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 20 small red potatoes (about the size of a golf ball)
- 1/2 cup corned beef, finely chopped
- 1/4 cup cheddar cheese, shredded
- 1 tablespoon butter, melted
- 1/8 teaspoon salt (to taste)
Directions
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Boil the Potatoes: Fill a large pot with water and bring it to a boil. Add the small potatoes and boil until they are fork-tender, about 15-20 minutes. Once cooked, allow them to cool.
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Preheat the Oven: While the potatoes cool, preheat the oven to 400°F (200°C).
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Prepare the Potatoes: Once the potatoes are cool enough to handle, cut each potato in half. Slice a small piece off the rounded end of each half so that the potato can sit upright.
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Scoop the Potato Flesh: Scoop out the inside of each potato half, placing the potato flesh into a bowl. Be sure to save the potato insides for the filling.
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Make the Filling: To the bowl with the potato insides, add the shredded cheddar cheese, finely chopped corned beef, melted butter, and salt. Mix everything together until well combined.
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Fill the Potatoes: Spoon the cheesy corned beef mixture back into each potato half. Sprinkle a small pinch of salt over the top of each filled potato half.
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Bake: Place the stuffed potato halves on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is melted and the tops are slightly golden.
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Serve: Remove from the oven and serve immediately.
Servings and Timing
- Servings: 5 servings (4 bites per serving)
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Variations
- Add Veggies: You can add sautéed onions, bell peppers, or spinach to the filling for extra flavor and texture.
- Cheese Variety: Swap the cheddar for other cheeses like gouda, mozzarella, or even pepper jack for a spicier kick.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes until warmed through. Alternatively, you can reheat in the microwave for about 30 seconds per serving.
FAQs
1. Can I use a different type of potato?
Yes, you can use any small, waxy potato like Yukon golds, or fingerling potatoes. Red potatoes work well because they hold their shape after boiling.
2. Can I make these ahead of time?
Yes, you can prepare and stuff the potatoes in advance, then refrigerate them. Bake them right before serving.
3. How can I make these spicier?
Add some diced jalapeños or a sprinkle of crushed red pepper flakes to the filling for a spicy twist.
4. Can I make these without corned beef?
Absolutely! You can substitute the corned beef with sausage, or any cooked meat of your choice.
5. Can I freeze these?
Yes, you can freeze the stuffed potatoes before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When ready to cook, bake directly from frozen for about 15-20 minutes at 400°F.
6. How do I make them dairy-free?
Use dairy-free butter and a plant-based cheese alternative for a dairy-free version of this dish.
7. Can I serve these as a main course?
Yes, these can be served as a main dish for a light meal, especially if paired with a salad or some roasted vegetables.
8. Can I use store-bought corned beef?
Yes, pre-packaged or deli-style corned beef works just fine in this recipe. Just make sure to chop it into small, bite-sized pieces.
9. Can I add sour cream or other toppings?
Yes, a dollop of sour cream or some fresh chopped green onions can add a great touch on top of these bites.
10. How do I make these crispy?
If you like a crispy topping, you can sprinkle breadcrumbs on top before baking or broil them for the last 2 minutes.
Conclusion
Irish Potato Bites are a fun and flavorful appetizer that combines tender potatoes, savory corned beef, and melty cheese. Whether you’re serving them for a festive occasion or as a delicious snack, these little bites are sure to be a hit. With endless variations, you can customize them to suit any taste, making them a versatile addition to your recipe collection.
Irish Potato Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings (4 bites per serving)
- Category: Appetizer
- Method: Baking
- Cuisine: Irish-inspired, Comfort Food
- Diet: Gluten Free
Description
Irish Potato Bites are a savory and delicious appetizer combining tender potatoes, corned beef, and melted cheddar cheese. These mini twice-baked potato bites are perfect for parties, snacks, or any occasion that calls for Irish-inspired flavor. Simple yet bursting with flavor, they’re a crowd-pleaser!
Ingredients
- 20 small red potatoes (about the size of a golf ball)
- ½ cup corned beef, finely chopped
- ¼ cup cheddar cheese, shredded
- 1 tablespoon butter, melted
- ⅛ teaspoon salt (to taste)
Instructions
- Boil the Potatoes: Fill a large pot with water and bring it to a boil. Add the small potatoes and boil until they are fork-tender, about 15-20 minutes. Once cooked, allow them to cool.
- Preheat the Oven: While the potatoes cool, preheat the oven to 400°F (200°C).
- Prepare the Potatoes: Once the potatoes are cool enough to handle, cut each potato in half. Slice a small piece off the rounded end of each half so that the potato can sit upright.
- Scoop the Potato Flesh: Scoop out the inside of each potato half, placing the potato flesh into a bowl. Be sure to save the potato insides for the filling.
- Make the Filling: To the bowl with the potato insides, add the shredded cheddar cheese, finely chopped corned beef, melted butter, and salt. Mix everything together until well combined.
- Fill the Potatoes: Spoon the cheesy corned beef mixture back into each potato half. Sprinkle a small pinch of salt over the top of each filled potato half.
- Bake: Place the stuffed potato halves on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is melted and the tops are slightly golden.
- Serve: Remove from the oven and serve immediately.
Notes
- Add Veggies: You can add sautéed onions, bell peppers, or spinach to the filling for extra flavor and texture.
- Cheese Variety: Swap the cheddar for other cheeses like gouda, mozzarella, or pepper jack for a spicier kick.
- Crispy Topping: Sprinkle breadcrumbs on top before baking or broil for a crispy finish in the last 2 minutes.
