Is it just me or does it seem like potato skins are a common appetizer item in most restaurants, or at least in “bar food” restaurants. I love them, but they’re a bit tedious to make at home. I mean, you actually have to try to keep the skins intact while scooping out the potato? Come on…who’s got time for that?
I also love a twice baked potato, you know, the creamy potato mixed with cheesy cheese, bacon, onion, and who knows what other goodness then jammed back in the potato skin. Again…there’s that damn skin. I’d like to know who seriously makes twice baked potatoes and doesn’t tear the skin!? I hereby declare potato skins a PIA – pain in the ass!
But…as they say, there’s more than one way to…well, better not say that or I’ll make some folks angry. Go ahead and fill in your own blank… So o.k., when mama potato skin meets twice-baked daddy, we get my No Fuss Potato Rounds….and baby, oh baby, they’re good! You can make them as an appetizer or as a side dish. They’re really quick and easy, and actually travel quite well in a heated container.
Now, if you’re leaning toward healthier…or vegetarian…eating, you can easily boost nutrition by using sweet potatoes, use turkey bacon or “to-furkey bacon”, low-fat or soy-based vegan cheeses….and I know there are vegan butter substitutes (I’ve not been ‘brave’ enough to try them!).
Hope you enjoy these super simple slices of delicious…let me know if you like them!
No Fuss Potato Rounds
Ingredients
- 4 large baking potatoes washed and cut to ¼” slices
- ½ stick of butter melted
- 8 slices of bacon cooked crisp and crumbled
- 4 scallions whites and greens sliced
- 2-3 C finely shredded cheddar cheese quantity approximate
Instructions
- Preheat oven to 425*. Wash potatoes well, and cut to 1/4 to 1/2” slices. Lightly spray baking sheet(S) with cooking spray. Melt butter, and brush on both sides of potato slices, and arrange slices on baking sheet(s). Bake, flipping half way through to crisp both sides, for 30 minutes or until fork tender. Remove from oven and sprinkle a bit of crumbled bacon and scallions on top of each potato slice. Top each with a bit of shredded cheddar cheese. Return to oven for 5-10 minutes or until cheese is melted. Arrange on a platter, and serve with sour cream.
