Loaded Crispy Potato Rounds
- 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
- Pre-heat oven to 425 degrees F. Line 2 bak-ing sheets with tin foil and gen-er-ously rub olive oil( I have olive oil spray and love it) all over each sheet. Arrange potato slices in one layer on the oiled bak-ing sheets. Use more olive oil to brush on the potato tops. Sea-son gen-er-ously with salt and ground black pepper.
- Roast for 30 min-utes, until golden brown under-neath. The potato slices can hold for a few hours now and be reheated at 400 degrees F with a sprin-kling of ched-dar cheese on each slice for 5 min-utes, until the cheese is melted and bubbly.
- Top each crisp with a small dol-lop of sour cream, bacon crum-bles and chives or green onion.
olive oil, white, cheddar, sour cream, bacon, chives
Taken from food52.com/recipes/24954-loaded-crispy-potato-rounds (may not work)