Sliced Baked Potatoes
Preheat oven to 400°
Ingredients:
Russet potatoes (one per serving)
1/4 c melted butter
Shredded cheddar cheese
Bacon*(a little or a lot, it’s up to you!)
Salt and pepper to taste
There really are no exact measurements. I used Russet potatoes, one potato per serving.
First, wash the potatoes thoroughly since you’ll be eating the skins. Then slice them into 1/4″ thick slices and put them in a bowl of water to prevent browning. Rinse and pat dry, dip both sides of the potato into melted butter and place on a cookie sheet lined with aluminum foil. Bake at 400° for 30-40 minutes, turning them over half way through baking. (At this point, I seasoned them with some sea salt and fresh ground pepper.) When cooking is complete, take out of the oven and top with shredded cheddar cheese and bacon bits. Place back into the oven for a few minutes until cheese has melted. Serve with sour cream and chives or ranch dressing, if desired.
*Bacon – I no longer fry my bacon in a frying pan. I found what I consider the best and easiest way to cook bacon is to bake it in the oven. I can’t believe how simple it is and the results, well, it’s bacon, what more do I have to say?!? Here’s how to do it.
Line a cookie sheet with aluminum foil. Fill the pan with a single layer of bacon. Place in a cold oven. Close the door and set the temperature to 400° and the timer to 18 minutes and walk away. I always check it at about 15 minutes just because I’m paranoid and don’t want my bacon to burn! I like mine really crisp, so I use the full 18 minutes and sometimes 20 minutes to cook. Just be sure you keep an eye on it toward the end because it can scorch quickly. Remove from the oven and place on paper towel lined plate to remove the excess grease. The clean up is quick and easy, either save the bacon grease for future use or discard it entirely by letting it cool and folding up the foil into a nice neat packet and through it in the trash.
Preheat oven to 400°
Ingredients:
Russet potatoes (one per serving)
1/4 c melted butter
Shredded cheddar cheese
Bacon*(a little or a lot, it’s up to you!)
Salt and pepper to taste
There really are no exact measurements. I used Russet potatoes, one potato per serving.
First, wash the potatoes thoroughly since you’ll be eating the skins. Then slice them into 1/4″ thick slices and put them in a bowl of water to prevent browning. Rinse and pat dry, dip both sides of the potato into melted butter and place on a cookie sheet lined with aluminum foil. Bake at 400° for 30-40 minutes, turning them over half way through baking. (At this point, I seasoned them with some sea salt and fresh ground pepper.) When cooking is complete, take out of the oven and top with shredded cheddar cheese and bacon bits. Place back into the oven for a few minutes until cheese has melted. Serve with sour cream and chives or ranch dressing, if desired.
*Bacon – I no longer fry my bacon in a frying pan. I found what I consider the best and easiest way to cook bacon is to bake it in the oven. I can’t believe how simple it is and the results, well, it’s bacon, what more do I have to say?!? Here’s how to do it.
Line a cookie sheet with aluminum foil. Fill the pan with a single layer of bacon. Place in a cold oven. Close the door and set the temperature to 400° and the timer to 18 minutes and walk away. I always check it at about 15 minutes just because I’m paranoid and don’t want my bacon to burn! I like mine really crisp, so I use the full 18 minutes and sometimes 20 minutes to cook. Just be sure you keep an eye on it toward the end because it can scorch quickly. Remove from the oven and place on paper towel lined plate to remove the excess grease. The clean up is quick and easy, either save the bacon grease for future use or discard it entirely by letting it cool and folding up the foil into a nice neat packet and through it in the trash.
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