This post written by the original Ebby.
A few weeks ago Pip and I asked readers to submit their favorite appetizer recipes. These potato rounds from reader Joan caught my eye and I had to give them a try. I'm a sucker for any kind of potatoes, especially when slathered in cheese and baked until crispy.
I figured our Blog Day would be the perfect time to bake up a huge batch. They came together in no time at all, and I stood at the oven, panting like a dog, until they were sufficiently cooked through, complete with crunchy edges. These were absolutely delicious, and even better topped with sour cream and fresh parsley.
Here's what you do:
Slice two large, unpeeled baking potatoes into 1/4-inch slices (a mandolin works great for this). Generously coat both sides of the slices with oil and place on a baking sheet. Bake at 450 degrees for about 20 minutes or until lightly browned.
While the potatoes are baking, combine 1 C. shredded co-jack cheese, six cooked and crumbled bacon slices, and 1/3 C. sliced green onions.
Once the potatoes are out of the oven, brush them with 1/4 C. barbecue sauce, then sprinkle with the cheese mixture. Bake about five more minutes, until the cheese is melted and bubbly. Remove from the oven and restrain yourself from shoveling them straight into your mouth because they will be very, very hot. When slightly cooled, top with sour cream and chopped parsley.
There are so many different ways you could vary this recipe! Add jalapenos for spiciness, or use ham and swiss cheese. How about a seafood version with shrimp and crab? Leeks would be delicious too. The possibilities are endless!