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:
here’s a list of what you’ll need. Exact quantities can be found in the printable recipe at the end of this post. You can switch between US and Metric measurements there.
- small red potatoes
- shredded white cheddar cheese
- button mushrooms
- chopped fresh thyme
- parsley to garnish
This is the basic ingredient list for a filling that highlights the tangy flavors of cheddar cheese – the most popular cheese in Ireland.
If you can find an Irish cheddar cheese in your grocery store then these little potato bites will taste extra delicious.
I like to use baby potatoes or small red potatoes for this recipe. You want to make sure they can be eaten in two to three bites. This is not the recipe for big old bakers or russet potatoes. Smaller yukon golds work fine. I find that fingerlings are too uneven in shape to work for these appetizers.
There are many substitutions you can play with. You can try adding a little parmesan cheese into the mix. If you really like a tangy filling, then substitute one tablespoon of milk with two tablespoons of sour cream or even cream cheese.
And of course, choices abound when it comes to garnishes. Chopped fresh parsley looks great, but you can use chopped chives, green onions, bacon bits, freshly ground black pepper, or water cress.
Directions For Cheesy Mushroom Potato Bites:
First step involves boiling up those potatoes. I like to steam mine. If you choose to boil them, cover the potatoes in cold water, bring to the boil and simmer.
Keep the skins on the potatoes – no need for peeling these little spuds. Red skins make these appetizers more appealing to the eye.
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 with a sharp knife. 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. You can use cooking spray, olive oil or any other oil to make sure the potatoes don’t stick to the foil when cooking in the oven.
Parchment paper also works fine instead of the aluminium foil. 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 ⅔’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 preheated 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 appetizers 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:
Cheesy Mushroom Potato Bites
- 15 small red potatoes
- 8 ounces white cheddar cheese (shredded) Use Irish cheddar if available
- 4 ounces butter 1 stick
- 2 tablespoons milk
- 8 ounces white mushrooms chopped
- 2 cloves garlic minced
- 2 teaspoons fresh thyme chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped fresh parsley to garnish
- Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes until tender. Drain the potato water and let the potatoes stand until cool enough to handle.
- Melt half the butter in a large skillet. Stir in the mushrooms and minced garlic. Sautée over medium heat for 3 minutes. Add the chopped fresh thyme and turn off the heat.
- Preheat the oven to 425 degrees F.
- Cut each potato in half. Scoop out the center of each potato using a melon baller, collecting the potato in a bowl. Put the potato shells to the side.
- Melt the remaining butter in the microwave for 15 seconds. Add to the potatoes with the milk. Mash together. Season with salt and pepper to taste. Add ⅔'s of the cheese and all of the mushroom mixture. Combine well together.
- Place the potato skins on a foil lined baking sheet, sprayed with cooking oil. Spoon equal amounts of the filling into each shell. Sprinkle the remaining grated cheese on top of each potato.
- Bake in the pre-heated oven for 15 to 20 minutes. The appetizers are ready when the cheese is melted and turning a light golden brown color.
- Cool the potato bites on paper towels. Garnish with parsley and serve warm.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
If you enjoy this recipe, why not check out all of my recipes here….
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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