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Loaded Double Potato Bites

Rated as 5 out of 5 Stars

"This recipe was part of a contest for Potatoes USA developed and cooked by Bakingnana, rbaker, and Janet."
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1 h 25 m servings 309 cals
Original recipe yields 12 servings


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  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.

Nutrition Facts

Per Serving: 309 calories; 21 g fat; 24.3 g carbohydrates; 6.9 g protein; 54 mg cholesterol; 623 mg sodium. Full nutrition

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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 w...