Sunday, January 20, 2013

Loaded Potato Slabs

Looking for the perfect appetizer for your Super Bowl snacking? These little potato slabs are a serious crowd pleasing appetizer and also easy to eat, which gets major points in my book. If there's one thing I can't stand about appetizers and hors d'oeurves is that some of them have no practicality in eating. They need to be something you can easily eat with one hand while holding your cocktail in your other. One of the biggest offenders of these is the chicken satay, can there be anything more cumbersome to eat? So you're at a cocktail party and are offered a chicken satay and you have to clumsily gnaw at the meat on a stick, and then when you're finished you're left with this big stick searching around for either a trash tray or just hold it in your napkin. No thanks.

 
Ingredients
-2 baking potatoes
-1/2 teaspoon paprika
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-2 tablespoons EVOO
-1/3 cup sharp Cheddar cheese
-4 slices of bacon, cooked and diced small
-3-4 scallions, diced
-Sour cream for garnishing
 
1. Preheat oven to 375 degrees and slice potatoes very thin to about 1/4 inch in thickness. Place slices on a baking sheet and season with the garlic powder, onion powder, and paprika. Drizzle with the EVOO evenly. Bake for 30 minutes, flip potatoes and bake an additional 15 minutes.

2. Remove from oven and cover each slice with cheese and bacon pieces. Cook an additional 10 minutes until cheese is melted and bubbly. Garnish with sour cream and scallions.
 
 

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