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
Ingredients: |
|
| 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 |
Instructions:
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper
- Wash potato skin and do a ¼” slice on 2 ½ potatoes
- Brush the rounds on both sides with olive oil and sprinkle with PS Black Gold and place on baking sheet
- 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.
- Remove from oven and set aside to cool. Remove skins from whole potatoes when they are cool enough to handle
- Make 4 slices of bacon. 2 fine chopped crumbles and 2 cut into flat pieces for garnish, set aside.
- In a food processer pulse 1 cup of broccoli to remove all small chunks
- 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)
- In a piping bag scoop mashed potato mix and top all the potato rounds.
- Bake for 20-25 mins
- 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.