My friend Julianne posted a picture from Eagle Butte's web site on facebook and I fell in love with the idea. I saw the pic, read the simple instructions and these little darlings were made in under 45 minutes. I've been a bit under the weather lately and am just doing the daily necessities, like going to work and coming home, so I really don't have a lot of food in the house. But I had everything I needed to make these little bites of heaven. I'm hoping they're just the thing to get me feeling better and up and about tomorrow.
Loaded, Sliced, Baked Potatoes
With this method, anything goes- I believe you could spice it up Italian, Mexican, American, Greek, Indian- just give your favorite a try
1 medium Russett potato sliced 1/4 inch
coarse kosher salt and freshly ground pepper
2 slices cooked bacon crumbled
1-2 scallions chopped
shredded cheese- I used low fat Mexican 4 cheese blend
Garnish with salsa and low fat sour cream and cilantro would be nice (didn't have that though)
Pre heat oven to 400 degrees. Line a cookie sheet with aluminum foil and spritz with cooking spray. Lay potato slices on foil and sprinkle with salt and pepper.
Bake 15 minutes and turn over. Bake another 15 and you're almost done.
To the cooked potato slices add chopped bacon, scallions and shredded cheese.
Bake another 5 minutes and remove from the oven.
They look delish now, but I think a garnish or two is in order. Add a dollop of salsa and sour cream and dig in.
I hope you enjoy these as much as I did.
And as I said earlier, don't stop with this recipe. How about a bit of chili and cheese on top and a slice of pickled jalapeno ? Or what about pesto, or pizza sauce and cheese? I think the potato is open to any flavor ideas you have in mind. Have fun, and let me know if you have some great combos to share. Thanks Julianne!