Goodness Gracious! Tomorrow is St. Patrick’s Day! How time does fly! Here is a great little St. Patrick’s Day appetizer, Irish Potato Bites! These are little, one bite sized, twice baked potatoes stuffed with Corned Beef and Irish Cheddar and then topped with a little dollop of sour cream. They are completely addictive. And another fantastic thing about this dish is that you can make these little gems ahead of time and freeze them. Just pop them into the oven straight from the freezer to bake. Once they’re done, all that is left to do is garnish with the sour cream, chives and flaky salt just before you are ready to pass around the appetizer tray.
Truth be told, while it was great that these appetizers were small enough to just pop into your mouth, it did make them a bit difficult to work with. The smallest melon baller I owned was too big to scoop out the inside potato bit, so I had to resort to a teeny tiny dessert spoon. It was totally do able, but I also bet you could go with a slightly bigger potato and serve these as a side dish rather than an appetizer if you were a bit short on time…or patience…or both.
But if you don’t mind a little prep work, these appetizers are ahh…mazing! When I served them up, folks were delighted. Potatoes, Corned Beef & Irish Cheddar…you just can’t go wrong!
Irish Potato Bites
recipe from: White Lights on Wednesday
Ingredients:
- 20 Baby Red Potatoes, small (golf ball size)
- 1/2 Cup leftover Corned Beef, chopped finely
- 1/4 Cup Irish Cheddar Cheese, shredded
- 1 Tablespoon Butter, melted
- Salt & Maldon flaky sea salt for serving
- Sour cream & chives for toppings
Directions:
Fill a large pot with water and bring it to a boil.
Add potatoes and boil until they are fork tender.
Preheat oven to 400°F
Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato will not roll over. Place the potato halves on a parchment lined baking tray.
Carefully scoop out the flesh of each potato half into a medium sized bowl.
Mash the potatoes with butter until it is smooth Add the shredded cheese and corned beef to the potato and mix well.
Salt and pepper mixture to taste.
Sprinkle some salt over the reserved potato skin halves.
Scoop potato/corned beef/cheese mixture into potato halves and then place them on a baking sheet.
Pop baking sheet in oven for 10 minutes.
Remove from oven. Pipe a small dollop of sour cream onto each potato bite and garnish with fresh chives and few flakes of Maldon Sea Salt.
Enjoy!
Irish Potato Bites brought to you by: Runcible Eats (www.leaandjay.com)
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