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Loaded Baked Potato Rounds

Loaded Baked Potato Rounds

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large russet potatoes
  • 2 large sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded cheeses of choice I used mozzarella and cheddar cheeses
  • 1/4 cup scallions diced
  • 4 strips cooked bacon diced (optional)
  • 1/4 cup sour cream

Method
 

  1. Preheat the oven to 400°F. Slice the potatoes into ½-inch-thick rounds. Place them in a bowl and toss with olive oil, salt and pepper, using your hands to coat the slices evenly. Arrange the potatoes in a single layer on a rimmed baking sheet.
  2. Bake for 20–25 minutes, turning once halfway through, until the potatoes are tender and lightly golden. Remove the pan from the oven and sprinkle the shredded cheese evenly over the potato rounds. Return to the oven and bake for another 5–8 minutes, or until the cheese is melted. Finish with scallions and bacon, if using, and serve warm with a dollop of sour cream.