Loaded Baked Potato Rounds (with vegetarian option)

 
These are some serious potato skins!
 
Loaded Baked Potato Rounds
 

My poor vegetarian husband never gets to enjoy loaded potato skins at gatherings because they are always topped with bacon.

 

Last week we attended a party that had potato skins, and once again, Darryl was so disappointed he couldn’t have any. To cheer him up, I decided to whip these for a fun treat for him and the girls.

 

I made one batch with vegetarian MorningStar Farms Veggie Bacon Strips & one with our favorite Trader Joe’s Bacon. This appetizer is such a crowd pleaser and is very easy to make. Hope you enjoy! XO Corey

 

Here is what you need:
(serves 2)

- 1-2 large russet potatoes, scrubbed well 
- cooking spray
- 1 Cup shredded colby jack
- 3 slices of your favorite bacon, cooked and crumbled
- salt and pepper
- chopped parsley or chives, for garnish

 

 

1. First preheat oven to 375 degrees.  Thinly slice potatoes (about 1/8 of an inch). Place slices in cold, salted water. Bring potatoes to a boil and then cover for 4-5 minutes.  Carefully drain, and transfer potatoes to a paper-towel lined plate and pat to dry.

2. Cover a baking sheet with aluminum foil and spray foil with cooking spray. Lay potato slices close together and spray lightly with additional cooking spray. Sprinkle with salt & pepper to taste.  Finally, sprinkle evenly with shredded cheese & bacon.  Bake 10-14 minutes in preheated oven until cheese is melted & bubbly.

 
 
 
 
 
 
Loaded Baked Potato Rounds (with vegetarian option)
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1-2 large russet potatoes, scrubbed well
  • cooking spray
  • 1 Cup shredded colby jack
  • 3 slices of your favorite bacon, cooked and crumbled
  • salt and pepper
  • chopped parsley or chives, for garnish
Instructions
  1. First preheat oven to 375 degrees. Thinly slice potatoes (about ⅛ of an inch). Place slices in cold, salted water. Bring potatoes to a boil and then cover for 4-5 minutes. Carefully drain, and transfer potatoes to a paper-towel lined plate and pat to dry.
  2. Cover a baking sheet with aluminum foil and spray foil with cooking spray. Lay potato slices close together and spray lightly with additional cooking spray. Sprinkle with salt & pepper to taste. Finally, sprinkle evenly with shredded cheese & bacon. Bake 10-14 minutes in preheated oven until cheese is melted & bubbly.

Comments

  1. Omygoodness I must make these immediately!

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