Cheesy Baked Potato Slices (Print Version)
# Ingredients:
→ For serving
01 -
Sour cream, use as much as you like
→ Toppings
02 -
6 uncooked bacon strips
03 -
2 green onions, chopped up
04 -
2.5 cups shredded cheddar cheese
→ Oils and Seasonings
05 -
1 tablespoon Italian herbs
06 -
Fresh black pepper, as much as you like
07 -
Salt, add to taste
08 -
1 tablespoon vegetable oil (swapping with canola or olive oil is fine)
→ Potatoes
09 -
3 large russet potatoes, washed up
# Instructions:
01 -
Right when you pull them from the oven, sprinkle chopped green onions and Italian herbs on top. Set out the sour cream for dipping and enjoy while they're hot.
02 -
Drop the oven temp to 175°C. Pile shredded cheddar and crumbled bacon on every potato slice, then pop everything back into the oven. Let the cheese melt totally, about 5 minutes.
03 -
Break up the cooled, cooked bacon into small pieces while your potatoes are finishing up.
04 -
Pull the potatoes out, brush them with bacon grease, flip them over, brush again, then throw them back in the oven for another 10 minutes.
05 -
While the potatoes are roasting, fry bacon slices over a low flame, turn them often so they brown evenly. When crispy, take them out and don't toss that bacon grease.
06 -
Put the oiled and seasoned potato rounds in the oven for 25 minutes or until they're starting to get golden and crunchy.
07 -
Slice your potatoes into thick coins, about 1.25 cm each. Lay them on a baking tray, then brush both sides with oil and sprinkle over salt and pepper.
08 -
Heat your oven up to 190°C. Let bacon sit out from the fridge for a few minutes before starting so it cooks up crispier.
# Notes:
01 -
Monterey Jack melts great if you want to swap it in for the cheddar.
02 -
Switch out bacon for lightly steamed broccoli if you want a veggie version.
03 -
Ranch flavor is a cool swap for Italian herbs over the cheesy potatoes.
04 -
Leftovers stay the best if you seal them in a container and warm them up in a 175°C oven for 6 minutes.
05 -
You can freeze your prepared potato coins (hold the green onions) and just reheat them at 160°C for 8 to 10 minutes.