Cheesy Potato Slices with Bacon and Scallions

Father's Day always seems like the herald of summer.  With it in the offing, I start thinking about cookouts, picnics, and barbecues; my whole attitude about food changes.  I begin to focus on quick, easy, and on making dishes that appeal to both young and old. These Cheesy Potato Slices are one of those foods. Equally appropriate at a picnic, or on a buffet, they also make great little appetizers.

I served these, believe it or not, with meatloaf. It was a surprisingly appropriate accompaniment.  Because I had them at dinner, I made the slices 3/4" thick so they were less crisp and reminiscent of potato skin appetizers, and more like a stuffed baked potato. Thin and crispy, or thick and tender, they will please everyone.

Cheesy Potato Slices with Bacon and Scallions

3 large russet potatoes, scrubbed and sliced into 1/2" thick slices

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1/8 teaspoon garlic powder

6 slices bacon, cooked and crumbled

1 cup grated sharp cheddar cheese

1/2 cup chopped scallions

Preheat oven to 400 degrees F while you scrub and slice the potatoes.  Put potato slices into a large mixing bowl and toss to cover with olive oil, salt, pepper, and garlic powder. Add a few shakes more olive oil if need be.

Place slices on a parchment lined cookie sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning at 20 minutes.

When potatoes are done, remove pan from oven and top generously with bacon, cheese, and scallions. Return to oven for 1-3 minutes until the cheese has melted.

This post is linked to:

Tasty Tuesdays

Wow Us Wednesdays

Full Plate Thursday

Foodie Friday