Skip to content

Loaded Potato Salad Bites

  • Original Pretzel Crisps
  • 1 Large Russet Potato, Skinned and Cubed
  • 1 Slice of Bacon, Cooked
  • Sprinkle of Shredded Cheese
  • 1 1/2 Tablespoons Mayonnaise
  • 1 1/2 Tablespoons Sour Cream
  • Onion Powder
  • Paprika
  • Salt
  • Pepper
  • Dill
  • Quickly warm up your leftover mashed potatoes. Add in some shredded Monterey Jack cheese and chopped chives, and for extra measure and an extra dose of YUM, some cooked diced bacon.
  • Pipe some of this delicious potato mixture onto some Garlic Parmesan Pretzel Crisps and place on a tray. Pop them under the broiler for one minute.
  • Garnish with more bacon, parsley and a little shaved Parmesan, and enjoy!