Loaded Crispy Potato Rounds

By • November 12, 2013 0 Comments

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Author Notes: I made this easy appe­tizer at a recent din­ner party and they were loved by all. They are like mini loaded potato skins.
Katheryn's Kitchen

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Makes 40

  • Olive oil
  • 4 White or Red potatoes cut into 1/2 inch cross sections
  • 1 cup Shredded old aged cheddar
  • 1/2 cup Sour Cream
  • 4 or 5 Slices of bacon, fried until crisp and chopped or crumbled
  • 3 tablespoons Chopped chives or green onion
  1. Pre­heat oven to 425 degrees F. Line 2 bak­ing sheets with tin foil and gen­er­ously rub olive oil( I have olive oil spray and love it) all over each sheet. Arrange potato slices in one layer on the oiled bak­ing sheets. Use more olive oil to brush on the potato tops. Sea­son gen­er­ously with salt and ground black pepper.
  2. Roast for 30 min­utes, until golden brown under­neath. The potato slices can hold for a few hours now and be reheated at 400 degrees F with a sprin­kling of ched­dar cheese on each slice for 5 min­utes, until the cheese is melted and bubbly.
  3. Top each crisp with a small dol­lop of sour cream, bacon crum­bles and chives or green onion.

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