Irish cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish. These versatile little morsels are perfect for parties, especially Irish themed celebrations.
Preparation can be completed ahead of time. The only step required at party time is to pop them in the oven until the cheese melts with ooey gooey goodness.
This recipe is similar to ones for loaded baked potatoes, but rather than using a big, old Idaho potato, these scrumptious little mouthfuls call for baby red potatoes.
Boil the spuds first, scoop out the flesh, mix in some extra deliciousness, reload the skins, sprinkle with cheese, bake and here ya go!
They really are simpler than they sound.
Ingredients for Cheesy Mushroom Potato Bites:
- 15 small read potatoes
- 8 ounces of shredded white cheddar cheese
- 4 ounces of butter (halved)
- 2 tablespoons of milk
- 8 ounces of chopped button mushrooms
- 2 cloves of garlic minced
- 2 teaspoons of chopped fresh thyme
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- parsley to garnish
First step involves boiling up those potatoes. I like to steam mine. When they’re cooked I just turn off the ring and let them cool in the pot. If you boil them, once the spuds are fork tender, strain them, then leave them to cool so that you won’t burn your fingers when you scoop out the flesh.
Next chop up the mushrooms into fairly fine pieces. Then mince the garlic. While the potatoes are cooling cook up the mushrooms.
Turn the oven on to 425 degrees F. to pre-heat at this point.
Melt half the butter in a skillet over medium heat.
Add the chopped mushrooms and garlic and cook in the butter for about 3 minutes.
Add the chopped fresh thyme leaves.
When the potatoes are cool enough to handle cut each one in half. Now you want to be able to lay the potatoes on a flat surface so don’t cut them directly in the center where the potato is shortest. Hold the spud so the pointier end is up and slice down through it. That way you’ll have a flatter surface on which to balance the potato shell.
Next scoop out the center of each potato half using a melon baller. Put the scooped flesh into a mixing bowl. Now don’t scoop right down to the skin or your appetizers will fall apart. Leave enough flesh so the sides are well supported.
I line up the skins on a foil covered baking sheet, that I spray with a little oil. Cheese will ooze everywhere when you cook these babies so the foil makes clean up a cinch.
Mash all the potato flesh in the bowl, add the milk and the other half of the melted butter.
Season with pepper and salt.
Add about 2/3’s of the cheese, reserving the last third to sprinkle on top of the appetizers.
Next add the cooked mushroom mixture and combine everything together.
Now you’re ready to reload those potato skins.
I use my melon baller once again, to refill the potato shells with this scrumptious mixture.
Once they’re all loaded there’s one final step, and for me it’s the crucial step to ensure these little morsels are extra tasty.
Sprinkle the remainder of the cheese on top of each potato bite.
I like to use Kerrygold Dubliner cheese. It is a really sharp, white cheddar, but I love the extra tang it adds to these little bites.
Bake the appetizers in the pre-heated oven for 15 to 20 minutes.
They’re ready when they cheese has melted and is turning a light golden brown.
If you prepare these appetizers ahead of time, and keep them refrigerated prior to cooking, they’ll require the full 20 minutes, maybe longer, to heat through.
Once they’re cooked I like to stand them on some paper towels to absorb any excess grease. Let them cool slightly before garnishing.
Serve these potato bites warm as party finger food, or they also make a lovely side for chops and steaks.
I hope you like these potato appetizes as much as I do. They’re hard to photograph well. I don’t think these shots do them justice.
Trust me the hint of thyme with the mushrooms and creamy potato filling is simply scrummy.
Wishing you all perfect parties, with plenty easy finger foods, that can be prepared ahead of time.
Here’s the printable recipe:
Slán agus beannacht!
(Goodbye and blessings)
Irish American Mom