These mini potato skins filled with corned beef and cheddar cheese make a tasty, festive appetizer for ☘️ St. Patrick's Day.
They're easy to make, and the whole family will love them!
Ingredients:
- Baby red potatoes – about 1-2 inches in diameter (small potatoes work best)
- Corned beef – diced (leftover corned beef is great, or use deli corned beef)
- Cheddar cheese – 1/4 cup (you can substitute with Gruyère or mozzarella)
- Salted butter – 1 tablespoon, melted
- Kosher salt – a pinch (adjust to taste)
- Black pepper – a pinch (optional, but adds flavor)
- Sour cream – for topping (optional)
Equipment:
- Melon baller (or a small spoon for scooping)
- Baking sheet
- Parchment paper or silicone baking mat (optional, for easy cleanup)
Instructions:
Step 1: Boil the Potatoes
Boil the baby red potatoes in a large pot of salted water until they are fork-tender, about 12-15 minutes. Be careful not to overcook them—they should hold their shape after being scooped out.
Step 2: Prepare the Potatoes
Once the potatoes are cooked, allow them to cool slightly. Cut them in half and scoop out the center with a melon baller (or teaspoon), leaving a small border around the edge. Save the scooped-out potato in a small bowl (you’ll use it in the filling). To help the potatoes stand upright, slice a thin piece off the bottom of each half, ensuring the flat surface doesn’t cut into the hollowed part.
Step 3: Make the Filling
In the bowl with the scooped-out potato, add:
- 1/4 cup of shredded cheddar cheese
- 1/2 cup diced corned beef (you can use leftovers from corned beef and cabbage)
- 1 tablespoon melted butter
- A pinch of kosher salt and black pepper (optional, for extra flavor)
Mix everything together until well combined. Stuff the mixture into each potato half, pressing gently to ensure it stays packed.
Step 4: Bake the Potato Bites
Preheat your oven to 400°F (200°C). Place the stuffed potato halves on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes, or until the cheese is melted and the tops are slightly golden.
Step 5: Serve & Enjoy
Once baked, remove from the oven and allow them to cool slightly. Top each potato bite with a dollop of sour cream if desired. Serve hot and enjoy your St. Patrick’s Day-inspired appetizer!
Freezing Instructions:
You can make these ahead of time and freeze them for later. After stuffing the potatoes, place them on a baking sheet and freeze for 1 hour. Once frozen, transfer to an airtight container or freezer bag, layering parchment or wax paper between each layer. These can be stored in the freezer for up to 3 months.
Reheating Instructions:
To reheat frozen potato bites, place them on a baking sheet and bake at 375°F (190°C) for 15-20 minutes or until heated through.
Nutrition (per 4 bites):
- Calories: 200-250 kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 400mg
- Potassium: 800mg
- Fiber: 5g
