Twice Baked Potato Crisps

I love the flavors in a twice baked potato, but sometimes the idea of a huge baked potato sounds like too much food to have as a side dish. I came up with these twice baked potato crisps as an alternative option. We have eaten them as a side dish during a meal and also as an appetizer. You can also do some of the steps the day before, which is a big win for me, because twice baked potatoes can be time consuming.

Twice Baked Potato Crisps

Servings: 18-20 mini crisps (will vary depending on size of potatoes)

Ingredients:

Baked Potatoes, 4

Bacon, 6 slices

Shredded cheese, 1/2 - 1 cup

Chives or green onions, chopped, 1/4 cup

Sour Cream, 1/2 - 3/4 cup

Panko bread crumbs, 1 cup (if you don't have panko, you can use regular, they just may not be as crispy)

Preheat oven to 400 degrees. 

Bake potatoes for 1 hour. During the last 15 minutes, put slices of bacon onto a baking sheet and add to the oven. 

Better Bonus Tip: Poking holes in the baked potatoes before baking will help release pressure and steam and prevent the potatoes from bursting. 

Cool potatoes and bacon once done baking. All of the above steps can be done the day prior.

Once potatoes are cool enough to handle, slice in half and remove flesh. Add the potato flesh to a bowl along with cheese, chives, chopped bacon, sour cream. Mash well and ensure all ingredients are mixed thoroughly. 

Form into patties, ensuring consistent size to allow for equal cooking temperature. Place each patty into a bowl of panko bread crumbs, coating each side. Lay formed patties onto a greased baking sheet. 

Lightly drizzle the top of the patties with oil or an oil spray. Bake at 400 degrees for an additional 30 minutes, until lightly golden brown. 

Serve warm out of the oven as a crispy appetizer or side dish to an entree. 

Better Bonus Tip: If you have left over sour cream and chives (or green onions), mix together and add some lemon juice to serve along side potato crisps.

~Ashley

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