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Twice Baked Loaded Potato Slides

You know it has to be good when it’s cooked twice. These loaded potato slides topped with a creamy broccoli, bacon and cheddar yogurt are a spud lover's dream come true 

Twice Baked Loaded Potato Slides

Difficulty: Moderate
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Serves: 8


3-4 Russet Potatoes
TT Olive Oil
3 T Butter, softened
1/2 cup

Nonfat Green Yogurt, plain

1-2 tsp Buried Treasure Truffle Butter
TT Black Gold Garlic Pepper
1 cup Broccoli Florets
3-4  Slices Bacon
1/2 cups  Cheddar Cheese, shredded



  1. Preheat oven to 400 degrees F. 

  2. Line baking sheet with parchment paper

  3. Wash potato skin and do a ¼” slice on 2 ½ potatoes

  4. Brush the rounds on both sides with olive oil and sprinkle with PS Black Gold and place on baking sheet

  5. Put rounds in oven and bake for 25 mins per side. Also place the remaining whole potatoes on oven rack and bake for same amount of time.

  6. Remove from oven and set aside to cool. Remove skins from whole potatoes when they are cool enough to handle

  7. Make 4 slices of bacon. 2 fine chopped crumbles and 2 cut into flat pieces for garnish, set aside.

  8. In a food processer pulse 1 cup of broccoli to remove all small chunks

  9. Add in butter, yogurt, buttermilk, 1-2t Buried Treasure to taste, bacon crumbles and blend until well mixed. (Remove any large chunks that didn’t blend down)

  10. In a piping bag scoop mashed potato mix and top all the potato rounds.

  11. Bake for 20-25 mins

  12. Place rounds on serving platter and top each round with a small dollop of sour cream, a flat piece of bacon garnish, sliced green onions and a sprinkle of fine shredded cheese. Serve warm.
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