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Ingredients
Scale
- 3 large russet potatoes, washed and dried
- 1 tablespoon vegetable oil (canola or olive oil)
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 6 slices uncooked bacon
- 1 tablespoon Italian seasoning blend
- 2 green onions, diced
- Sour cream for serving
Instructions
- Preheat oven to 375°F (190°C) and slice potatoes into ¾-inch rounds.
- Arrange slices on baking sheet with space between each.
- Coat both sides with oil and season with salt and pepper.
- Bake slices for 25 minutes to crisp up.
- Cook bacon in a frying pan on low heat until crispy, then crumble.
- Brush baked slices with reserved bacon drippings.
- Bake again for 10 minutes.
- Top with cheese and bacon, then bake for another 5 minutes until cheese melts.
- Sprinkle with Italian seasoning and green onions, serve with sour cream.
Notes
For extra crispy potatoes, consider broiling them briefly after the second bake.
Experiment with different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 580
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 30