~ Broccoli, Bacon & Cheddar Potato Rounds ~

Cassie *


A perfect little finger food for your next party. Everyone will love them. They are easy to assemble and oh so tasty. You could also bake the potatoes ahead and keep refrigerated until ready to put together. Might take them longer to heat through is all.



★★★★★ 1 vote

20 - 25, depending if you use ends.
15 Min
1 Hr 10 Min



  • 5 medium
    russet potatoes - washed and dried
  • 2 c
    shredded medium or sharp cheddar cheese
  • 1 pkg
    real bacon bits or cook and crumble your own
  • 1 1/4 c
    cooked broccoli
  • salt
    & pepper
  • oil
    for baking potatoes

How to Make ~ Broccoli, Bacon & Cheddar Potato Rounds ~


  1. Wash and dry potatoes. With a fork, prick holes in the top of potato a few times. I then pour a little oil in my hand and rub the potatoes. Roll in coarse salt. Place in a 350 degree oven for 45 min - 1 hour. Check them at 45 minutes. You want them cooked, but not mushy, as you will be slicing them and they will be the foundation for the toppings.

    Once cooked, let cool for about 10 minutes. Slice about 3/4 inch thick. On the ends, slice just enough off so they won't tip.
  2. Chop cooked broccoli and place in a bowl, to this add the cheese and bacon. Mix until well combine
  3. Using a teaspoon, scoop out a small indenture of potato. Do not go completely through potato slice. Just enough to indent a little. Lightly sprinkle with some salt & pepper.

    Hold each potato slice over the bowl as you fill each slice with mixture. Its easiest to lightly squeeze some into a ball in your hand and place into the indenture. I fill them pretty full. They don't have to be perfect.
  4. Carefully place on a greased sheet pan, in rows. Bake for 10 - 15 minutes or until cheese is melted.
  5. Serve with a dollop of cream cheese and green onion slices.

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About ~ Broccoli, Bacon & Cheddar Potato Rounds ~

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