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.
