Monday, March 4, 2013

Loaded Potato Rounds

Here's another easy appetizer recipe that I made on Super Bowl Sunday this year. It was easy to prepare and tasted really yummy! You can choose to add the hot sauce or omit it depending on your preferences, either way, I think you'll like these potato bites!

Loaded Potato Rounds
adapted from A Couple Cooks

2 pounds red potatoes
1 to 1 ½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
Hot sauce, optional
Cheddar or Mexican blend shredded cheese
3 green onions
Sour cream

Preheat the oven to 450°F.

Cut the red potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 to 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.

While the potatoes bake, thinly slice the green onions (both the white and green parts). When the potatoes are done, remove them from oven and add a dot of hot sauce (if you're using it) on each round. Top each round with shredded cheese and wait a few minutes for the cheese to melt. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and top with sliced green onions.

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