Thursday, December 22, 2011

Cheddar Bacon Potato Crisps from Molly Smith:

4-5 small red potatoes
shredded cheddar cheese (I used Colby-Jack)
4-6 strips of bacon-cooked
cherry tomatoes, chives, sour cream (all optional)

preheat oven to 425. lightly grease a mini muffin pan. (haven't tried it, but layering on a cookie sheet may work) Thinly slice potatoes.
Llayer: potato slice, cheddar cheese and bacon. repeat. top with a potato slice and cheese
bake for 12-14 minutes.

top with dollop of sour cream, snipped chives and half cherry tomato.

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