RECIPES SIDE DISHES

Recipes: Loaded Potato Rounds

February 1st, 2013 No Comments

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As a mentioned in a previous post, my partner and I had dinner with my parents the other night.  Though it was a bit of a rough time (as far as the cooking goes) the night turned out nice in the end.  This recipe was what I had made for the side dish.  Now here in Australia there is a word that gets “lost in translation”, so to speak.  Bacon.  To Australians bacon is something like Canadian Bacon or sometimes Ham Steaks to Americans.  For Aussies, if you want American style bacon strips you need to ask for Bacon Rashers or Streaky Bacon.  This is still something I have to remind myself when I’m at the grocery store or butcher, lol.  So for my non-American readers be sure to remember this fact when buying your ingredients.  😉

 

Oh and another side note:  Australia also doesn’t have Monterey Jack cheese, at least not where I live.  So simply use your favorite cheese of choice.

 

  • Prep Time:  20 minutes
  • Bake Time:  10 minutes
  • Yields:  4 servings

 

Ingredients

  • 4 medium sized red potatoes, washed, sliced into thin rounds, about 1/4-inch thick
  • olive oil
  • sea salt
  • freshly ground peppercorns
  • 5 or 6 strips of bacon, cooked until crisp, crumbled
  • shredded monterey jack cheese
  • shredded cheddar cheese
  • sour cream (optional)

 

Directions

  1. Preheat oven to 375F (190C).
  2. Line a baking pan with aluminum foil, grease lightly with baking spray and set aside.
  3. Put the sliced potatoes in a pot filled with water and bring to a boil; cover and continue to cook for 3 minutes, or until fork tender.
  4. Fry bacon until desired crispiness. Pat off excess grease and crumble or cut bacon into small pieces.
  5. Drain potatoes and pat them dry with paper towels.
  6. Place the potatoes on the baking sheet.
  7. Brush the potatoes with olive oil and season with sea salt and fresh ground peppercorns.
  8. Layer the bacon pieces and cheeses on top of each potato slice.
  9. Bake in the oven for 10 to 12 minutes, or until cheese is melted.
  10. Serve hot with a side of sour cream.

 

 

About the author

I’m a Goth/Hippie who loves to try new things and dabbles in anything and everything that I find enjoyment in. That can include but is not limited to, cooking, art, digital design, jewellery making, photography, gardening, nature, animals and whatever else strikes my fancy. I’m an optimistic (occasionally) perfectionist (constantly), who can be very sarcastic (incessantly), but all in good humour. :)

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