Whenever my parents came to visit me in college, the first thing we would do is go out to eat. As a freshman, I always wanted to go to the same place–Friday’s–so we could eat loaded potato skins. After reaching the freshman 15, my choice of appetizers had to change, and I haven’t had restaurant potato skins since.
My love of the saltiness hasn’t died. And with my lack of desire to ever make side dishes aside, this weekend I decided to try to recreate an old college favorite. I am proud to say I only ate two potatoes–letting Matt devour the rest of the plate. The two were just enough nostalgia for my taste buds. Although, I suddenly had the urge to play some good old fashion beer pong…
- 4 medium sized red potatoes, sliced into thin rounds, about 1/4-inch thick
- olive oil
- sea salt
- freshly ground pepper
- 5 or 6 strips of bacon, cooked until crisp, crumbled
- shredded cheddar cheese
- sour cream; chives (optional)
Preheat oven to 375.
For an easy clean-up, line a baking pan with aluminum foil, grease lightly with baking spray, and set aside.
Put the sliced potatoes in a pot filled with water and bring to a boil; cover and continue to cook until fork tender, approximately 3 minutes.
Drain potatoes and pat with paper towels.
Place the potatoes on the baking sheet. Brush with olive oil and sprinkle salt and pepper on top of potatoes.
Layer with bacon and cheese on top of each potato slice.
Bake in the oven for 10 to 12 minutes or until cheese is melted. Sprinkle with chives.
Serve with a side of sour cream. And as always, enjoy!