(Yield: 25 rounds)

4 large baking potatoes (washed)
3 TB butter, melted
2 teaspoons kosher salt
1 1/2 - 2 cups shredded cheddar cheese
7 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)

Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes, then cut the ends of the potatoes off and discard. Next, cut the rest of the potatoes into approximately 1/2 inch slices.
Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil-covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.
These also taste great topped with a little sour cream. Enjoy!

*Vicki’s changes – I cooked the bacon on a cookie sheet in the oven until crisp. I then poured off most of the bacon grease and placed my potato rounds in the remaining bacon grease to add additional flavor to the potato rounds.

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