Picture from joyouslydomestic 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
Ingredients:
2 large
potatoes, scrubbed and skins left on
Non-stick
spray
Olive Oil
Salt
Pepper
Dried dill
weed
Paprika
1 - 2 cups
shredded cheddar cheese
Half of a 2.8
ounce bottle of jarred real bacon pieces
2 - 3 green
onions, sliced thinly
Preparation:
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
nachos.
Let me just
say that the baked "chips" them are divine just as they are - without
the cheese and
bacon.
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
minutes).
Remove from
oven and top with sliced scallions.
Serve with
sour cream or ranch dressing.
Enjoy this
amazing recipe and many more visiting joyouslydomestic
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