Baked Cheesy Potato Slices (Print Version)

# Ingredients:

→ Main

01 - 6 raw bacon strips
02 - 2.5 cups of shredded cheddar cheese
03 - Salt as needed
04 - Black pepper as needed
05 - 1 tablespoon veggie oil (can use canola or olive oil instead)
06 - 3 large russet potatoes, washed

→ Topping and Garnish

07 - Sour cream to dip
08 - 2 green onions, chopped up
09 - 1 tablespoon Italian mix seasoning

# Instructions:

01 - Get your oven going at 190°C. Pull bacon from the fridge and let it chill on the counter for a few minutes, so it cooks up crispier.
02 - Slice your potatoes into pieces about 1.25 cm thick. Brush some oil on one side, flip, and do the other. Sprinkle salt and pepper on both sides.
03 - Lay the potato rounds out on a baking sheet. Bake for 25 minutes, or until they’re getting a bit golden and soft.
04 - As the potatoes are cooking, fry bacon strips on low heat in a pan. Turn them now and then with tongs, so they get crispy all over. Save the bacon grease for later and set cooked bacon aside.
05 - Take out the potatoes and brush both sides using the bacon fat. Flip every round to coat, then stick the tray back in the oven for another 10 minutes so they crisp up more.
06 - Break up the cooked bacon into little chunks while you wait.
07 - Lower your oven temp to 175°C. Pile on shredded cheddar and the bacon bits over each potato slice. Bake again for around 5 minutes, until the cheese has all melted and is nice and gooey.
08 - Pull the finished potatoes out of the oven. Scatter Italian seasoning and chopped green onion on top, then serve right away with sour cream on the side.

# Notes:

01 - You can swap in Monterey Jack cheese if you like instead of cheddar.
02 - Steamed broccoli works great on top if you want to skip the meat.
03 - Using ranch mix instead of Italian seasoning will give things a whole new flavor.
04 - Put any extra portions in a sealed container in the fridge, they'll be good for up to four days. Just reheat in a 175°C oven until they're hot.
05 - Thinking of freezing? Leave out the green onion first. When you're ready, heat from frozen at 165°C for 8 to 10 minutes till nice and warm.

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