Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 5 Servings
These heavenly treats are the best! They are perfect to eat pretty much all the time. Give this recipe a try now!
3 russet potatoes, Scrubbed clean
1 tbsp vegetable oil, Canola, or Olive Oil work as well
Salt/Pepper, to taste
2.5 c cheddar cheese, shredded
6 slices bacon, uncooked
1 tbsp Italian Seasoning
2 green onions, diced
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Allow the bacon rest at room temperature for 5 minutes.
Step 3: Slice the potatoes into 3/4-inch pieces.
Step 4: Brush with oil the top and bottom of each sliced potato, then sprinkle with salt and pepper.
Step 5: Arrange the seasoned potatoes onto a baking sheet and place them inside the preheated oven. Bake for about 25 minutes.
Step 6: Meanwhile, place a skillet on the stove and turn the heat to low.
Step 7: Add the bacon cook until crispy.
Step 8: Remove the bacon from the skillet and place them on a clean plate lined with paper towels to drain any excess grease. Reserve the bacon grease.
Step 9: Remove the sliced potatoes from the oven and brush bacon grease on the top and bottom.
Step 10: Put them back inside the oven and bake for another 10 minutes.
Step 11: Crumble the cooled bacon.
Step 12: Reduce the heat of the oven to 175 degrees C or 350 degrees F.
Step 13: Remove the potatoes from the oven and the crumbled bacon and grated cheese on top. Put them back inside the oven and bake for another 5 minutes or until the cheese has melted completely.
Step 14: Remove from the oven and sprinkle green onions and Italian seasoning on top.
Step 15: Serve with sour cream as a dip. Enjoy!
Place any leftovers in an airtight container, then put it inside the fridge. It can last up to 4 days.
Reheat frozen potato slices for 10 minutes at 325 degrees F or 160 degrees C.
Calories: 449kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 533mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 443mg | Iron: 2mg