Tuesday, December 16, 2008

Western Potato Rounds

Western Potato Rounds
Pampered Chef Recipe

2 large unpeeled baking potatoes (about 1 ¼ pounds)
Vegetable oil
1 cup (4 ounces) shredded co-jack cheese
6 bacon slices, crispy cooked, drained, and crumbled
1/3 cup green onion slices (optional)
¼ cup barbecue sauce

Pre-heat your oven to 450. Cut potatoes into ¼ inch slices. Spray both sides of the potato slices with oil. Place on a 15 inch Round baking stone. Bake 20 minutes or until lightly browned, remove from oven.

Combine in a bowl cheese, bacon, onions. Generously brush potato slices with barbecue sauce, sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.

Yields 24 rounds.

Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices. The potato slices will cook more evenly when sliced to the same thickness.

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