Loaded Baked Potato Rounds

• 4 whole Medium-Sized Red Potatoes, Washed, Sliced Into Thin Rounds, About 1/4-inch Thick (I Use A Mandoline To Cut Even Rounds)
• Olive Oil
• Sea Salt
• Freshly Ground Peppercorns
• 6 strips Bacon, Cooked Until Crisp, Crumbled
• 1/2 cups Shredded Monterey Jack Cheese
• 1/2 cups Shredded Cheddar Cheese
• Sour Cream, To Serve (optional)

1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, grease lightly with baking spray and set aside.
2. Put the sliced potatoes in a pot filled with water and bring to a boil; cover and continue to cook for 3 minutes, or until fork tender.
3. Drain potatoes and pat them dry with paper towels.
4. Place the potatoes on the baking sheet.
5. Brush the potatoes with olive oil and season with sea salt and fresh ground peppercorns.
6. Layer the bacon pieces and cheeses on top of each potato slice.
7. Bake in the oven for 10 to 12 minutes, or until cheese is melted.
8. Serve with a side of sour cream.

red potatoes, olive oil, salt, freshly ground, bacon, shredded monterey jack cheese, cheddar cheese, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/loaded-baked-potato-rounds/ (may not work)