Tuesday, February 8, 2011
In honor of the Superbowl ...
In honor of the Superbowl I made Potato Slabs. That was really the only thing I did to acknowledge the existence of the day where millions of millions of dollars are spent on 30 seconds. Please excuse the lurid green plastic plate (really Kara, stop photographing with that plate) that correlates with the green onions. Blech.
I really like this recipe. It's akin to Potato Skins or Potato Boats, but without all the unnecessary scraping and wasting of potato insides. The trickiest part is slicing the potato evenly. Keep these easy appetizers in mind the next time you need a simple, hearty, man-approved appetizer!
2 russet potatoes
Salt, to taste (I used Cookie's Seasoning Salt as a substitute for the salt, pepper and paprika)
Black pepper, to taste
Paprika, to taste
1/3 cup colby-jack cheese
5slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired
1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on a lightly buttered (or use cooking spray) baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.