Baked Potato Slices Cheese Bacon (Print Version)
# Ingredients:
→ Potatoes
01 -
3 russet potatoes, scrubbed clean
→ Oils and Seasonings
02 -
1 tablespoon vegetable oil (can substitute with canola or olive oil)
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 tablespoon Italian seasoning
→ Toppings
06 -
2.5 cups cheddar cheese, shredded
07 -
6 slices bacon, uncooked
08 -
2 green onions, diced
→ For serving
09 -
Sour cream, as desired
# Instructions:
01 -
Preheat oven to 190°C. Remove bacon from refrigerator and let stand for 5 minutes to promote crispier texture during cooking.
02 -
Slice potatoes into 1.25 cm rounds. Arrange slices on a baking sheet and use a pastry brush to lightly coat both sides with oil. Season with salt and pepper.
03 -
Bake potato slices in the preheated oven for 25 minutes until beginning to crisp.
04 -
While potatoes bake, cook bacon slices in a pan over low heat, turning regularly for even browning. When crispy, remove and set aside. Preserve bacon drippings in the pan.
05 -
Remove potatoes from oven and lightly brush tops with bacon drippings. Flip slices and brush other side. Return to oven for an additional 10 minutes.
06 -
While potatoes finish baking, crumble cooked bacon into small pieces.
07 -
Reduce oven temperature to 175°C. Top each potato slice with shredded cheddar and crumbled bacon. Return to oven and bake for 5 minutes, until cheese has completely melted.
08 -
Remove from oven and sprinkle immediately with Italian seasoning and diced green onions. Serve hot with sour cream alongside for dipping.
# Notes:
01 -
Monterey Jack is an excellent cheese alternative to cheddar for this preparation.
02 -
In place of bacon, steamed broccoli provides a vegetarian topping option.
03 -
Substitute ranch seasoning for Italian seasoning over the cheese, if preferred.
04 -
For optimal texture, store leftovers in an airtight container and reheat in a 175°C oven for 6 minutes.
05 -
Potato slices may be frozen without green onions and reheated at 160°C for 8-10 minutes.