- 2 white potatoes, cut into 1/4-inch slices
- 1 tablespoon olive oil, or as needed
- 3 cloves garlic, smashed
- 1 pinch dried thyme, or to taste
- salt and ground black pepper to taste
- 1/2 pound bacon
- 4 russet potatoes, peeled and quartered
- 1 quart chicken broth
- 1 cup butter
- 1/2 cup shredded Cheddar cheese
- 1/4 cup milk
- 1 tablespoon chopped fresh chives, or to taste
- 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.
04/04/2018
recipepes.com
Loaded Double Potato Bites, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
