Potato Slabs

Potato skins are the perfect party appetizer. They are easy to eat with one hand, tasty and can be served warm or at room temperature. Plus, anything with bacon and cheese is usually a good thing, right? By slicing the potatoes into slabs instead of just using the skins, you waste less of the potato and they cook more evenly. It is also a heck of a lot less work! You can top these slabs with anything your heart desires, but I tend to keep it simple with bacon, cheddar cheese and fresh chives.

Potato Slabs
Yields: About 20 slabs

4 russet potatoes
Salt, pepper and paprika, to taste
1/2 cup cheddar cheese
6 pieces bacon, cooked and diced finely
Chives, chopped

Pre-heat oven to 375 degrees. Clean and scrub potatoes throughly.

Slice the potatoes into 1/4 inch slices. Line the potato slices onto a greased baking sheet, and season both sides with salt, pepper and paprika. Bake for 30 minutes, flip the potatoes and bake again for 15 additional minutes.

Remove the potatoes from the oven, and top with bacon, cheddar cheese and chives. Return to the oven for an additional 10 minutes of baking time, or until the cheese is melted.

Serve warm or at room temperature, with sour cream if desired.

Source: Amber’s Delectable Delights

This entry was posted in Appetizer, Football Food, Snack. Bookmark the permalink.

2 Responses to Potato Slabs

  1. Molly Jean says:

    YUM. The one reason I hate potato skins is there is just too much potato. This is a good ‘fix’ for that!

  2. katie says:

    What a genius idea!

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