Potato Slabs

I love potato skins, but the prep time is often a little much: Bake the potatoes, cool the potatoes, slice the potatoes, scoop the potatoes, fill the potatoes, bake the potatoes...it all gets a little monotonous and a little time consuming. I was so excited to find Amber's potato slabs prior to the Superbowl. They have the same great taste as my traditional potato skins, but take a fraction of the time. I have made them a couple of times since initially trying them for Superbowl, and they met rave reviews each time. Most recently, I cooked the potatoes in the afternoon, then topped them like nachos and baked again once Josh and I were settled down to watch The Office. What an awesome snack! (To any local folks, they were like Ale House Kettle Chips, without the guilt of eating something fried.)

Russet potatoes, cut into 1/4" slices
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
1/3 cup marble cheddar cheese
5 slices of bacon, cooked and diced
Green onions, finely chopped
Sour cream, if desired for serving

Place potatoes on baking sheet that has been sprayed with non-stick spray. Season with salt, pepper, and cayenne. Cook for 30 minutes @ 375'. Flip potatoes over, season again, and cook for an additional 15 minutes. Remove pan from oven and top with bacon, onion, and cheese. Return to oven for approximately 10 minutes, or until cheese is bubbling. Serve with sour cream, if desired.

Pictured are our "nacho potato slabs", where I used different veggies: red onion, green pepper, and tomato

1 comment:

  1. They look delicious. I am glad that you enjoyed the recipe.