Post by PurplePuppy on Mar 14, 2016 16:15:51 GMT -5
Serves 4 Prep time 15 minutes Cook time 44 minutes Total time 59 minutes Meal type Appetizer
1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick) 2 Tablespoons olive oil 1/2 teaspoon dried rosemary leaves (crushed) 1/2 teaspoon dried thyme leaves (crushed) sea salt & fresh ground black pepper (to taste) 1 cup shredded sharp cheddar cheese 4 - 5 Slices uncured, nitrate free, thick-sliced bacon (cooked and chopped) Greek yogurt or sour cream pico de gallo, salsa, or diced tomatoes (optional) 2 minced green onions 1 Tablespoon chopped cilantro leaves
Directions Preheat oven to 450 degrees. Wash and dry potatoes, leaving skin on. Slice potatoes into 1/4 inch rounds and place in a large bowl. Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine. Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes. Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges. Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted. Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.