... Print

Loaded Baked Potato Sliders for Your Next Party

A close-up view of one of the amazing loaded baked potato sliders, featuring mashed potatoes, melted cheddar cheese, and bacon bits on a soft roll.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy loaded baked potato sliders for a crowd-pleasing, high-protein snack perfect for graduation cookouts or game day.

Ingredients

Scale
  • 12 small slider buns
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh chives
  • 1/2 cup cooked, shredded chicken (optional protein boost)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork. Rub them lightly with olive oil, salt, and pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed.
  3. While the potatoes bake, slice the slider buns horizontally but keep them attached at the hinge. Place them cut-side up on a baking sheet.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop the flesh out of each potato half into a bowl, leaving a thin shell.
  5. Mash the potato flesh. Mix in the sour cream, half of the cheddar cheese, and half of the chives. If using, mix in the shredded chicken now.
  6. Spoon the potato mixture evenly back into the potato shells.
  7. Place the filled potato shells onto the bottom half of the slider buns. Top the potato mixture with the remaining cheddar cheese and chives.
  8. Place the top halves of the buns over the filling. Brush the tops lightly with melted butter if desired for extra browning.
  9. Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the buns are lightly toasted.
  10. Remove from the oven. Sprinkle the crumbled bacon over the tops. Slice the loaded potato halves apart into individual sliders. Serve immediately.

Notes

  • You can prepare the potato filling a day ahead and store it covered in the refrigerator. Reheat gently before assembling the sliders.
  • For a vegetarian option, skip the bacon and add 1/4 cup of finely chopped green onions instead.
  • If you are making these for a large crowd, you can bake the potatoes ahead of time and microwave them briefly to soften before scooping.

Nutrition

Find it online: https://carlacooking.com/loaded-baked-potato-sliders/