Potato Rounds
Loaded with cheese and bacon, our easy potato rounds are ready to eat and dip in only 20 minutes - try sour cream or your favorite dip!
Servings: 6
Ingredients
- 4 medium red potatoes
- 1 tablespoon butter, melted
- garlic salt (with parsley flakes)
- 5 slices bacon, cooked and crumbled
- ½ cup shredded Monterey jack cheese
- ½ cup shredded cheddar cheese
- sour cream, for dipping
Instructions
- Preheat oven to 350°F.
- Begin by washing potatoes and slicing into thin rounds (about ¼-inch thick).
- Place potatoes in a pot filled with water and bring to a boil. Cook for 3-4 minutes. Drain and pat dry potatoes.
- Place foil on a baking pan and spray with cooking spray. Place potatoes on pan. Brush lightly with melted butter.
- Sprinkle on garlic salt, cheeses and crumbled bacon pieces.
- Bake for 16-18 minutes and serve with sour cream. ENJOY!
Notes
Prep ahead of time. Assemble the potato rounds a few hours ahead of time and keep them covered in the fridge until you're ready to bake them.
Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. Reheat in the microwave or in the oven until they are warmed through.
Nutrition
Calories: 266kcal | Carbohydrates: 23g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 273mg | Potassium: 700mg | Fiber: 2g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 12mg | Calcium: 154mg | Iron: 1mg