Start by filling a large pot with water and bringing it to a rolling boil over high heat. Add your small red potatoes and cook them for about 15–20 minutes, or until they are fork-tender. Once cooked, drain the potatoes and let them cool slightly before handling.

Once the potatoes have cooled, carefully cut each one in half lengthwise. Use a small spoon to scoop out the insides, placing the potato flesh in a mixing bowl for the filling. Trim a small slice off the bottom of each potato half to ensure it can stand upright while baking.

In the bowl with the scooped-out potato, combine the tender potato flesh, chopped corned beef, grated cheddar cheese, and melted butter. Mix well until everything is thoroughly blended and creamy, adding salt to taste.

Preheat your oven to 400°F (205°C). Spoon generous amounts of the filling into each potato half, packing it in nicely. Place all the filled potato halves on a lined baking sheet and bake for about 10 minutes, until everything is heated through and the tops are lightly golden.

Once your Irish Potato Bites are done baking, take them out and let them cool for a minute. Optionally top each bite with sour cream and chopped chives before serving.