St.Patricks Day Irish Potato Bites

By Aileen Cox Blundell

The humble spud! That is what us Irish folk call the potato. Potatoes are amazingly versatile, you don’t like them boiled, well you can have your spuds; baked, roasted, wedged, mashed, mixed into stews (see this recipe) or even like these yummy looking potatoes – stuffed! What better way to celebrate St.Patricks Day than with the vegetable we are most known for!

Yes, the potato might seem common and it might seem boring, but they are powerhouses of goodness! Potatoes are jammers with vitamin C, have more potassium than a banana and are also rich in fiber too! A brilliant addition to you and your little ones diet.

This recipe contains cheese and is topped with a little sour cream and they are AMAZING! Usually on St.Patricks Day our friends come over after the parade and these yummy bites are yummy to hand out. They also are perfect for babies too so great for the entire family.

Foods for Baby Led Weaning

You may look at these and think ‘no way would I give my baby these’ but, this recipe is brilliant for baby led weaning! I use baby potatoes so the skin is really soft when cooked and the inside is so soft, delicious and the size makes them really easy for those little hands to pick up.

All you need to do, is place one in front of your baby and let them pick it up all by them self. You can also keep all of these little spuds for your baby in the freezer too so you have a stash of really tasty meals. After filling the skins up with the filling, then top with cheese and cover with cling film before freezing.

These would make a yummy side to a dinner too! The dish that just keeps on giving! Great as a side, great as a party food, great for baby led weaning 🙂

Veganise it

This is a new thing I am going to add to all of my recipe going forward because I want my food to be for everyone! To veganise this recipe, leave out the butter and just add 1 tablespoon of rapeseed oil to the mashed potato mix. A good vegan cheese can be used, however I must prefer nutritional yeast and it makes them much more nutritious too. Top with a dollop of your favourite coconut yogurt and a sprinkle of chives. I have tried this and it is super delicious!

Irish Recipes for St.Patricks Day

Kid Winner Seafood Chowder – The Best of Ireland | St. Patricks Day Recipes

Dinner

Irish Seafood Chowder is a 100% Irish recipe created by Irish Mum.

Beetroot and Thyme Gnocchi – The Best of Ireland | Dinner ideas

Dinner

This recipe is a perfect St.Patricks Day recipe that is easy & delicious.

Pea and Spinach Pancakes with Irish Salmon and Mint Yogurt Dip

Lunch

These psychedelic green pancakes are a perfect lunch recipe for St.Patricks Day.

Super Baby Parsley Pesto with Courgetti Spaghetti

Dips & Sauces

Pesto is one of the easiest and quickest sauces ever & perfect for baby led weaning!

I can’t wait to hear what you think of this Irish Stew recipe. I hope you and your lovely family love it as much as we do.

Wishing you a very Happy St.Patricks Day!

Lá Fhéile Pádraig Aileen xoxoxo

St.Patricks Day Irish Potato Bites

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Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

Servings: 4 adults + children

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Easy Irish appetizer recipe for St. Patrick's Day! Bite sized baby potatoes loaded with a yummy filling topped with a dollop of sour cream or Greek yogurt.

Ingredients

• 1 kg Baby Potatoes
• Splash rapeseed oil
• 1 large onion
• 1 pack chives
• 2 tablespoons butter
• 50 g cheddar cheese grated
• 50 g goat cheese grated
• Black pepper to season
• Sour cream to serve

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Method

• Pre-heat oven to 180ºC.
• Wash the potatoes and place in a baking tray. Bake in the oven for about 30-40 minutes until they are soft and cooked through (you can test with a fork). Remove from the heat and allow to cool enough to handle.
• Meanwhile, heat a frying pan over a medium heat and add a splash of rapeseed oil. Gently fry the onion until it starts to caramelise, then remove from the heat and add to a large bowl.
• Finely chop the chives then add 3/4 of them to the onions along with the butter, half of the cheese and season with a little pepper.
• When the potatoes are cooled, cut them in half, then using a spoon scoop out the soft potato and add it to the bowl. Leave the skins in the baking tray ready to be filled.
• Mash the potato into the onion and cheese mixture until smooth, then using a teaspoon fill up each of the potato skins.
• Top with the remaining cheese, then bake in the oven for 20 minutes until golden.
• Serve with a topping of sour cream and sprinkle over the leftover chives.

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Recipe Notes & Tips

Yes you can make these yummy spud bites ahead of time and keep in the freezer! After filling the potato cases back up, sprinkle over the cheese, then cover with a little cling film and pop into the freezer! You can just pop the tray of frozen spuds into the oven at 180ºC about 40 minutes before you need to serve. Top with a little sour cream after heating 🙂

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