A delicious appetizer to any meal. Perfect for parties and holidays.
We’re revving up for Super Bowl Sunday, where we’re having a party with my in-laws. I love all the creative finger foods that show up at these type of parties. These bacon, onion twice baked potatoes (say that 3 times fast!) are so good, everyone will love them. I mean, they’re loaded with bacon, but when mixed with those caramelized onions, I can’t begin to tell you how awesome they are!
Because of the baking time these take a bit time to assemble. So I started the baking process while making a couple other appetizers. Baking times will vary depending on how large your potatoes are. I chose small red potatoes so they’d be a good finger food. Also, the amount of bacon/onion topping you will use will also vary depending on your potato size. This is definitely one of those rough estimate recipes, so you’ll have to be slightly flexible – ok?
TIP: I’ve started baking all my potatoes (fries, wedges and whole potatoes) on a cookie sheet covered with aluminum foil, and with a wire rack on the top. The potatoes cook evenly, clean up is a cinch, and I don’t have to flip or rotate the potatoes. And even better for fries, they don’t get soggy. Yay!
I made 1 batch of these for testing, and I could have easily eaten them all before I got any pictures. They were in fact that good! I hope you like them as much as I did!
- 10 -12 small red potatoes
- 4 T ghee or clarified butter
- 1 clove garlic
- 1-2 T fresh rosemary, finely chopped
- 1-2 T nutritional yeast (optional)
- olive oil
- 1 package sugar-free bacon
- 2 red onions, thinly sliced
- Heat oven to 350 deg F.
- With a fork poke a few holes in each washed potato. On a baking sheet, covered with foil and topped with a wire rack, arrange potatoes. Bake in oven 30 - 45 min, or until thoroughly baked. Remove from oven and allow to cool.
- Cut potatoes in half and scoop insides into food processor. Add ghee, salt to taste, garlic, fresh rosemary, and if desired nutritional yeast (to add a slightly cheesy flavor). Pulse until well combined.
- Brush olive oil onto empty potato skins (skin side), and arrange back onto wire rack skin side down. This will help skin to become crispy during second baking.
- Spoon potato mixture back into potato skins. Bake for 20 - 30 minutes allowing for edges to start to turn brown, without burning.
- While potatoes are baking, thinly slice bacon and cook in a skillet over medium-high heat. Cook until done, but still soft.
- Remove bacon from pan, onto a plate lined with paper towels allowing excess oil to drain off.
- In the same skillet with remaining bacon grease cook the onions, stirring every couple minutes. Before this step pour off any excess grease so there are only a couple table spoons remaining in the pan. Allow to cook for approx 10 minutes or until onions have become brown and caramelized. Mix bacon in with the onions, and cook until bacon reaches desired crispiness.
- Remove potatoes from oven, and top with bacon/onion mixture. Serve while warm.