Loaded Idaho® Baked Potato Sliders


  • 1 pound Idaho® potatoes, peeled
  • 4 tablespoons unsalted butter
  • ½ cup buttermilk
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon granulated garlic
  • 2 eggs
  • 2 cups plain bread crumbs
  • 3 tablespoons olive oil
  • 12 slider rolls, or biscuits
  • 6 slices cheddar cheese, cut in half
  • 6 slices cooked bacon, cut in half
  • 2 tomatoes, thinly sliced
  • 4 to 6 pieces green leaf lettuce
  • 1 cup sour cream
  • 1 tablespoon fresh chives, chopped
  • 1 garlic clove, grated


  1. Cut the potatoes into a medium dice and place them in a pot filled with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, about 20 minutes. Drain and transfer to a bowl. Mash with the butter, buttermilk, 1 teaspoon salt, 1 teaspoon black pepper and granulated garlic. Continue to mash until the potatoes are somewhat smooth. Set aside and allow to cool down completely.
  2. Once cooled, shape the potatoes into small patties with damp hands to prevent sticking. Form into flat discs the size of the rolls or biscuits.* Allow to sit for a few minutes to set and firm up a bit.
  3. Whisk the eggs with a splash of water in a shallow dish. Pour the breadcrumbs in a separate dish. Dip the potato patties in the egg wash and then dredge them in the breadcrumbs, patting them so that they’re fully coated. Place on a plate or platter and continue breading the rest.
  4. Heat a large skillet over medium-high heat. Add the oil and allow to heat through. Cook the potato patties for about 2 to 3 minutes on the first side, or until golden brown. Flip over and cook for another 1 to 2 minutes to brown the second side. Transfer to a plate and continue browning the remaining patties.
  5. In a small bowl, whisk together the sour cream, chives, grated garlic, ½ teaspoon salt and ½ teaspoon pepper until completely combined.
  6. To assemble the sliders, split the rolls or biscuits in half. Spread both sides liberally with the garlic chive sauce. Place a browned potato patty down and top with cheese, bacon, lettuce and tomato. Skewer with a toothpick to hold together. Serve warm or at room temperature.


Time Saving Tip: *To help shape the potato patties and ensure they’re all the same size, use a medium ice cream scooper to portion out their size and then shape them with your hands.

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Yield: 12 sliders

Jonathan Melendez
Food Blogger
The Candid Appetite

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