Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)
Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!
Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.
When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.
Top with a little sour cream or ranch if desired. Enjoy!
Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.
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