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.
Category
Appetizer
Servings
8
Prep Time
20 minutes
Cook Time
90 minutes
Author:
PS Seasoning
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.
Ingredients
3-4 Russet Potatoes
1 T Olive Oil
3 T Butter
1/2 Cup Non Fat Greek Yogurt, Plain
-
1-2 t Buried Treasure Truffle Butter
-
TT Black Gold Garlic Pepper
1 Cup Broccoli Florets
3-4 Slices Bacon
1/2 Cup Cheddar Cheese- Shredded
Directions
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, 1-2 t 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.