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Irish Cheddar Potato Bites
- 12 small organic red or Yukon Gold potatoes (about 2 pounds)
- 1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
- 3/4 cup (about 4 ounces) finely chopped ham
- 1/4 cup nonfat plain yogurt
- 1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 green onions, thinly sliced, thinly sliced
Preheat the oven to 400°F.
Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes.
Carefully halve potatoes, arrange on baking sheet; cool briefly for handling.
Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom.
Transfer potato flesh to a large bowl and mash roughly with a fork.
Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions. Stir well.
Scoop some of the potato mixture into each potato half.
Scatter remaining 1/3 cup cheddar over the tops.
Bake until golden brown and hot throughout, about 15 minutes more.
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- 12 small organic red or Yukon Gold potatoes (about 2 pounds)
- 1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
- 3/4 cup (about 4 ounces) finely chopped ham
- 1/4 cup nonfat plain yogurt
- 1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 green onions, thinly sliced, thinly sliced