Loaded Double Potato Bites
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
41
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil (or as needed)3 cloves
Garlic (smashed)1 pinch
Dried Thyme (to taste)1
Salt450 g
Bacon1 cup
Butter1 cup
Shredded Cheddar Cheese1 cup
MilkDirections:
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
5
Drain bacon slices on paper towels and crumble
6
Place russet potatoes into a large pot and cover with chicken broth; bring to a boil
7
Reduce heat to medium-low and simmer until tender, about 20 minutes
8
Drain
9
Mash boiled russet potatoes with butter in a bowl until evenly mixed; mix in crumbled bacon, Cheddar cheese, and milk
10
Transfer mashed potato mixture to a piping bag with a large star tip or plastic bag with a corner snipped
11
Pipe mashed potato mixture onto each roasted potato slice and top with chives