This is another recipe that I made for the super bowl. It was the one new recipe I made that day. I found this recipe at Amber’s Kitchen. I thought this sounded like an easier way to have something like potato skins and you use the whole potato. They were exactly what I expected. The only thing is, make sure you slice them in the thicker side. Some of my potato slices ended up a little thinner than the 1/4 inch and they ended up too crunchy. I also used season salt in place of the salt, black pepper, and paprika. I am definitely keeping this recipe.
Also, for those of you in Utah, tune into Studio 5 tomorrow, February 5th, at 11 am. I will be on the show during a segment on chocolate desserts.
2 russet potatoes
Salt, to taste (I used season salt in place of the salt, pepper, and paprika)
Black pepper, to taste
Paprika, to taste
1/3 cup Colby-jack cheese
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired
Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices Be sure to error on the thicker side or they’ll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 20 minutes. Flip potatoes over and cook for an additional 1o minutes.2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 4-8 minutes. Serve with green onions and sour cream, if desired.