Anyone who loves loaded bakes potatoes will not be able to resist these mini appetizers.
You can serve them with sour cream
and they go really well with a cold glass of Guinness.
I cut mine thinner than the recipe
called for so they were more like chips.
Bon Appetit!
Loaded Baked Potato Rounds
4 medium sized red potatoes, washed,
sliced into thin rounds, about 1/4-inch thick (I use a mandolin to cut even
rounds)
olive oil
sea salt
freshly ground peppercorns
5 or 6 strips of bacon, cooked until
crisp, crumbled
shredded Monterey jack cheese
shredded cheddar cheese
sour cream (optional)
Preheat oven to 375.
Line a baking pan with aluminum
foil, grease lightly with baking spray and set aside.
Put the sliced potatoes in a pot
filled with water and bring to a boil; cover and continue to cook for 3
minutes, or until fork tender.
Drain potatoes and pat them dry with
paper towels.
Place the potatoes on the baking
sheet.
Brush the potatoes with olive oil
and season with sea salt and fresh ground peppercorns.
Layer the bacon pieces and cheeses
on top of each potato slice.
Bake in the oven for 10 to 12
minutes, or until cheese is melted.
Serve with a side of sour cream
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