Thursday, May 21, 2015

Loaded Baked Potato Slices

Do you like stuffed potato skins but don't know what to do with what you scoop out? We normally don't eat potatoes that frequently but we can sure knock out potato skins. My dilemma is what do I with the extra. If you mash them when they're hot and add a little milk and butter, you can refrigerate it to make fried potato cakes at a later date. One weekend (before we started cutting back on carbs) we did a heavy appetizer dinner. Instead of scooping, I started making thick slices. Needless to say, they were very tasty. I got about four good slices per medium potato.

INGREDIENTS:
Several medium Russett potatoes
6 slices bacon fried and crumbled (or more)
Shredded Cheddar/Colby/Jack cheese
Salt and pepper to taste
Sour cream
Green onions, chopped (optional)
DIRECTIONS:
Wash and wrap potatoes in aluminum foil. Bake potatoes in a 450 degree oven for at least one hour, or until done.
 
When potatoes are done, let them cool a little and cut potatoes long way, about 3/8" to 1/2" thick. Lightly season with a little salt and pepper.

Top with crumbled bacon and shredded cheese.

Put back in the oven until cheese is bubbly.

Top with sour cream and green onions. Enjoy!

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