Loaded Double Potato Bites recipe

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Ingredients

2 white potatoes, cut into 1/4-inch slices
1 tablespoon olive oil, or as needed
3 cloves garlic, smashed
1 pinch dried thyme, or to taste
salt and ground black pepper to taste
½ pound bacon
4 russet potatoes, peeled and quartered
1 quart chicken broth
1 cup butter
½ cup shredded Cheddar cheese
¼ cup milk
1 tablespoon chopped fresh chives, or to taste

Nutrition Info

308.9 calories
carbohydrate: 24.3 g
cholesterol: 54.5 mg
fat: 21 g
fiber: 2.1 g
protein: 6.9 g
saturatedFat: 11.8 g
servingSize: -
sodium: 622.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place white potato slices on a baking sheet and drizzle olive oil over each, season with garlic, thyme, salt, and pepper.

  3. Roast in the preheated oven until tender, about 30 minutes.

  4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.

  5. Place russet potatoes into a large pot and cover with chicken broth, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  6. Mash boiled russet potatoes with butter in a bowl until evenly mixed, mix in crumbled bacon, Cheddar cheese, and milk. Transfer mashed potato mixture to a piping bag with a large star tip or plastic bag with a corner snipped. Pipe mashed potato mixture onto each roasted potato slice and top with chives.

Recipe Yield

12 servings

Recipe Note

This recipe was part of a contest for Potatoes USA developed and cooked by Bakingnana, rbaker, and Janet.

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