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


Recipe Summary

20 mins
1 hr 5 mins
1 hr 25 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

309 calories; protein 6.9g 14% DV; carbohydrates 24.3g 8% DV; fat 21g 32% DV; cholesterol 54.5mg 18% DV; sodium 622.7mg 25% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These were simple and delicious! I was too lazy to get out the piping bag and tip so I just scooped the potato mixture on top of each one (it was just for the family lol). Very nice texture with the crispy potato bottom and creamy potato top. Great flavors and a definite keeper YUM! Thanks for sharing.:) Read More