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Image Credit Angela
Cheddar Bacon Potato "Chips"
“While many are enjoying Thanksgiving leftovers today, my kids asked me to make loaded baked potatoes. But, I decided to come up with a twist and make these instead. It turned out to be the perfect finger food lunch while we curled up and watched Toys Story 3 on TV. My crew gobbled these babies up so quick and begged for me to make more this weekend!” Angela
2 large potatoes, scrubbed and skins left on
Dried dill weed
1 - 2 cups shredded cheddar cheese
Half of a 2.8 ounce bottle of jarred real bacon pieces
2 - 3 green onions, sliced thinly
Preheat oven to 400°F.
Line a large baking sheet with foil, and then spray foil with non-stick spray.
Using a mandolin, slice potatoes into super thin rounds.
If you don't have a mandolin, just slice potatoes as thin as you can get them.
Arrange potatoes slices in a single layer on the baking sheet.
Using two large potatoes yielded enough potato "rounds" to cover my large baking sheet.
Sprinkle potatoes with salt, pepper, dill weed and paprika. (You're looking for just a light
dusting of each on each round.)
Drizzle on a light coating of olive oil.
Kind of rub the oil across each potato to coat evenly.
Bake for 20 - 25 minutes in the oven until potatoes are starting to crisp up and just brown.
You're looking for the bottoms to be pretty crispy.
Remove from oven and arrange them kind of overlapping like you would if you were making
Let me just say that the baked "chips" them are divine just as they are - without the cheese and
We ate several "naked" ones just standing at the counter before we even topped them!
Sprinkle cheese on each round.
Top with bacon.
Return to oven and bake just until cheese is melted and bacon is warmed through (about 5
Remove from oven and top with sliced scallions.
Serve with sour cream or ranch dressing.
Enjoy this amazing recipe and many more visiting joyouslydomestic