These Bacon Cheddar Potato Bites combine crispy potatoes, sharp cheddar, and smoky bacon into irresistible golden appetizers. Perfect for game day or parties, they deliver a satisfying crunch outside with a tender, cheesy center. This Bacon Cheddar Potato Bites recipe is simple to make and always a crowd favorite.
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Why You’ll Love This Bacon Cheddar Potato Bites
- Perfect textures: Crispy outside, fluffy and cheesy inside with smoky bacon crunch.
- Versatile for any occasion: Equally great for holiday parties or casual movie nights.
- Minimal hands-on effort: The oven does most of the work for maximum flavor.
- Endless dipping possibilities: Delicious alone or paired with your favorite sauces.
Ingredients & Tools
- 500 g russet potatoes, peeled and cubed
- 150 g sharp cheddar cheese, grated
- 6 slices thick-cut bacon, cooked crispy and crumbled
- 60 ml whole milk, warmed
- 30 g unsalted butter, melted
- 1 large egg yolk
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp salt, or to taste
- 50 g panko breadcrumbs (for coating)
- 2 tbsp olive oil or cooking spray
Tools: Large pot, potato masher or ricer, mixing bowl, baking sheet, parchment paper
Notes: Using starchy russet potatoes ensures a fluffy texture. The egg yolk acts as a binder for perfect shape.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 8 g |
| Fat: | 14 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Get your potatoes as dry as possible. After boiling and mashing, let them steam off in the hot pot for a minute or two. Excess moisture is the enemy of a crispy exterior, so this step is non-negotiable for the perfect texture.
- Don’t use pre-shredded cheese. It often contains anti-caking agents that can prevent it from melting smoothly. Taking the extra minute to grate a block of sharp cheddar yourself makes a world of difference in achieving that gooey, velvety cheese pull.
- Cook your bacon until it’s truly crispy. Soft or chewy bacon will become soggy inside the potato mixture. You want that distinct, crunchy texture to survive the baking process, so cook it until it’s nice and firm.
- Chilling the mixture is a game-changer. I know, it’s tempting to skip this and bake them right away. But giving the shaped bites 15-20 minutes in the fridge helps them firm up, which means they hold their shape better and get crispier in the oven.
How to Make Bacon Cheddar Potato Bites
Step 1: Start by preparing your potatoes. Place the peeled and cubed potatoes in a large pot and cover them with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork. You’ll notice they should be soft all the way through but not falling apart.
Step 2: While the potatoes are cooking, this is the perfect time to cook your bacon. I like to do it in the oven on a foil-lined baking sheet at 200°C for about 15-18 minutes until it’s uniformly crispy. Once it’s cooled, crumble it into small, bite-sized pieces. Also, go ahead and grate your cheddar cheese and chop your chives now.
Step 3: Once the potatoes are done, drain them thoroughly and return them to the hot pot for a minute. Let the residual heat evaporate any extra surface moisture—this is your secret weapon for fluffiness. Then, mash them until completely smooth. A potato ricer is fantastic for this, but a standard masher works just fine too.
Step 4: In a large mixing bowl, combine your smooth, warm mashed potatoes, the grated cheddar, crumbled bacon, melted butter, warm milk, egg yolk, chives, garlic powder, smoked paprika, salt, and pepper. Mix everything together until it’s just combined. You don’t want to overwork it, but make sure there are no pockets of unmixed seasoning.
Step 5: Now for the fun part—shaping! Using your hands, scoop up about a tablespoon of the mixture and roll it into a compact ball, about the size of a large cherry tomato. If the mixture feels a bit sticky, lightly dampen your hands with water. Place each formed ball onto a plate or tray.
Step 6: Once all the bites are shaped, place the tray in the refrigerator for at least 15 minutes. This chilling step is crucial as it solidifies the fat from the butter and cheese, making the bites much less likely to spread or break apart in the oven.
Step 7: Preheat your oven to 220°C and line a baking sheet with parchment paper. Place the panko breadcrumbs in a shallow bowl. Take each chilled potato bite and gently roll it in the panko, ensuring it gets a light, even coating. This is what will give you that gorgeous, golden, crunchy shell.
Step 8: Arrange the coated bites on your prepared baking sheet, leaving a little space between each one. Lightly spray or brush them with a bit of olive oil—this helps the panko brown beautifully. Bake for 20-25 minutes, or until they are deeply golden brown and firm to the touch. You might see a little cheese starting to peek out… that’s a good sign!
Step 9: Let the bites cool on the baking sheet for about 5 minutes before serving. They will be extremely hot inside! This brief rest allows the cheese to set slightly, making them the perfect temperature for eating and ensuring they hold their shape when you pick them up.
Storage & Freshness Guide
- Fridge: Store cooled bites in an airtight container for up to 3 days.
- Freezer: Freeze unbaked or baked bites in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 200°C oven or air fryer for 5-10 minutes until hot and crispy.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The sharp, acidic dressing cuts through the richness of the bites perfectly, balancing the whole plate.
- Grilled lemon-herb chicken breasts — These bites make a fantastic starchy side, adding a fun, handheld element to a simple protein.
- Creamy tomato soup — For the ultimate comfort meal, serve these on the side for dipping. It’s a grown-up, elevated version of grilled cheese and tomato soup.
Drinks
- A crisp, cold lager — The carbonation and mild bitterness of a good lager cleanse the palate beautifully after each rich, cheesy bite.
- An unoaked Chardonnay — Its bright acidity and citrus notes contrast wonderfully with the smoky bacon and rich cheese without overpowering them.
- Sparkling water with a squeeze of lime — A non-alcoholic option that still provides a refreshing, palate-cleansing fizz to reset your taste buds.
Something Sweet
- Warm apple crumble with vanilla ice cream — The transition from savory, smoky bites to a warm, spiced, and cold dessert is an absolutely heavenly way to end a meal.
- Dark chocolate brownies — The deep, bitter notes of dark chocolate provide a sophisticated and satisfying contrast to the salty, cheesy appetizer.
- Lemon sorbet — It’s light, zesty, and incredibly refreshing, acting as the perfect “reset” after indulging in something so savory and rich.
Top Mistakes to Avoid
- Mistake: Using waxy potatoes. Varieties like red or new potatoes have less starch and more moisture, which will result in a gummy, dense texture instead of the light and fluffy interior we’re aiming for.
- Mistake: Skipping the chilling step. I’ve messed this up before too, thinking I could save time. The result is bites that spread out and flatten in the oven instead of holding their perfect round shape.
- Mistake> Overmixing the potato batter. Once you add the cheese and other ingredients, mix just until combined. Overworking the starch in the potatoes can make the final texture gluey and tough.
- Mistake: Crowding the baking sheet. If the bites are too close together, they’ll steam instead of bake. You need that hot air to circulate around each one to achieve an all-over, satisfying crunch.
Expert Tips
- Tip: Add a secret ingredient for extra flavor. A teaspoon of Dijon mustard or a dash of Worcestershire sauce mixed into the potato batter adds a wonderful depth and umami that people won’t be able to quite place, but they’ll love it.
- Tip: Make them ahead for easy entertaining. You can shape the bites and keep them covered in the fridge for up to 24 hours before you need to bake them. Just add a few extra minutes to the baking time since they’ll be going in cold.
- Tip: Get creative with your coatings. Instead of plain panko, try mixing in a little grated Parmesan or some extra herbs. You could even use crushed potato chips or French fried onions for a different kind of crunch.
- Tip: Reheat them perfectly. To bring back their crispiness, reheat leftovers in an air fryer or a conventional oven at 200°C for 5-7 minutes. Avoid the microwave, as it will make them soft and soggy.
FAQs
Can I make these Bacon Cheddar Potato Bites ahead of time?
Absolutely, and it’s a great strategy for stress-free entertaining. You can prepare the mixture, shape the bites, and store them covered in the refrigerator for up to a day before you plan to bake them. You can also freeze the unbaked, shaped bites on a tray until solid, then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time. The texture holds up remarkably well.
What’s the best way to get a really crispy exterior?
The combination of a few things ensures maximum crispiness. First, make sure your mashed potatoes are as dry as possible. Second, the panko breadcrumb coating is essential—it creates a craggy surface that browns beautifully. Finally, don’t skip the light coating of oil before baking, and make sure your oven is fully preheated. A hot start is key for that initial blast of heat that sets the crust.
Can I use a different type of cheese?
Of course! While sharp cheddar provides the classic flavor, you can experiment. Gruyère would be fantastic for a more nutty, sophisticated taste. Pepper Jack would add a lovely kick of heat. Just make sure whatever cheese you use is a good melter. Avoid very hard, dry cheeses or super soft, fresh cheeses like mozzarella, as they can behave differently.
My mixture is too wet to shape. What should I do?
This usually happens if the potatoes were too watery. Don’t worry, it’s an easy fix. You can add a tablespoon or two of all-purpose flour or a bit more of the panko breadcrumbs to the mixture to help absorb the excess moisture and bind it together. Another trick is to chill the mixture for a bit longer, as the fats will firm up and make it easier to handle.
Are these suitable for freezing after they’re baked?
They are, though they are best enjoyed fresh. If you do freeze baked bites, let them cool completely, then spread them in a single layer on a baking sheet to freeze before bagging them. To reheat, bake them from frozen in a 200°C oven for 10-15 minutes until hot and crispy. This method works much better than microwaving, which will make them soft.
Bacon Cheddar Potato Bites
Make irresistible Bacon Cheddar Potato Bites with crispy potatoes, sharp cheddar & smoky bacon. Perfect for parties & game day! Get the easy recipe now.
Ingredients
For the Ingredients
-
500 g russet potatoes (peeled and cubed)
-
150 g sharp cheddar cheese (grated)
-
6 slices thick-cut bacon (cooked crispy and crumbled)
-
60 ml whole milk (warmed)
-
30 g unsalted butter (melted)
-
1 large egg yolk
-
2 tbsp fresh chives (finely chopped)
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika
-
1/4 tsp black pepper (freshly ground)
-
1/4 tsp salt (or to taste)
-
50 g panko breadcrumbs (for coating)
-
2 tbsp olive oil or cooking spray
Instructions
-
Start by preparing your potatoes. Place the peeled and cubed potatoes in a large pot and cover them with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork. You’ll notice they should be soft all the way through but not falling apart.01
-
While the potatoes are cooking, this is the perfect time to cook your bacon. I like to do it in the oven on a foil-lined baking sheet at 200°C for about 15-18 minutes until it's uniformly crispy. Once it's cooled, crumble it into small, bite-sized pieces. Also, go ahead and grate your cheddar cheese and chop your chives now.02
-
Once the potatoes are done, drain them thoroughly and return them to the hot pot for a minute. Let the residual heat evaporate any extra surface moisture—this is your secret weapon for fluffiness. Then, mash them until completely smooth. A potato ricer is fantastic for this, but a standard masher works just fine too.03
-
In a large mixing bowl, combine your smooth, warm mashed potatoes, the grated cheddar, crumbled bacon, melted butter, warm milk, egg yolk, chives, garlic powder, smoked paprika, salt, and pepper. Mix everything together until it’s just combined. You don't want to overwork it, but make sure there are no pockets of unmixed seasoning.04
-
Now for the fun part—shaping! Using your hands, scoop up about a tablespoon of the mixture and roll it into a compact ball, about the size of a large cherry tomato. If the mixture feels a bit sticky, lightly dampen your hands with water. Place each formed ball onto a plate or tray.05
-
Once all the bites are shaped, place the tray in the refrigerator for at least 15 minutes. This chilling step is crucial as it solidifies the fat from the butter and cheese, making the bites much less likely to spread or break apart in the oven.06
-
Preheat your oven to 220°C and line a baking sheet with parchment paper. Place the panko breadcrumbs in a shallow bowl. Take each chilled potato bite and gently roll it in the panko, ensuring it gets a light, even coating. This is what will give you that gorgeous, golden, crunchy shell.07
-
Arrange the coated bites on your prepared baking sheet, leaving a little space between each one. Lightly spray or brush them with a bit of olive oil—this helps the panko brown beautifully. Bake for 20-25 minutes, or until they are deeply golden brown and firm to the touch. You might see a little cheese starting to peek out… that’s a good sign!08
-
Let the bites cool on the baking sheet for about 5 minutes before serving. They will be extremely hot inside! This brief rest allows the cheese to set slightly, making them the perfect temperature for eating and ensuring they hold their shape when you pick them up.09
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