Cheese And Bacon Potato Rounds 440 Food

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
• Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

CHEESY BACON ROUNDS

Steps:

• In a microwave safe bowl cook the bacon pieces ( the kind used for salads) for approximately 40 seconds and let cool. This gives them a head start on being crispy.
• In a bowl combine: mayo, garlic powder, and onion powder until smooth.
• Once mayo mixture is complete add in bacon pieces and cheese and combine well and set aside.
• Slice baguette so that pieces are about a fingers width. Line cookie sheet with aluminum foil.
• Take bread slices and spread mayo mixture evenly on top and place in rows on cookie sheet.
• Bake slices at 350°F for approximately 8-10 minutes or until crisp and golden. Let stand for 5 minutes and serve warm.

BACON POTATO CHEESE ROUNDS

Steps:

• Bake potato and cut into 1/2" rounds.
• Fry bacon on one side briefly, turn, and set potato rounds on top of each piece of bacon.
• Wrap the bacon over the top and cover with cheese.
• Press onions on top to seal the bacon cheese topping.
• Cook until bacon is crisp on the bottom.
• Sprinkle with chili flakes if desired.

CHEESE AND BACON POTATO CAKE

Steps:

• Preheat the oven to 425 degrees.
• Butter the bottom and sides of a 9" round baking pan.
• Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
• Allow the bacon to drape over the edge and set aside.
• Peel the potatoes, rinse under cold running water, and pay dry.
• Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
• Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
• Repeat, creating two additional layers of potatoes and cheese.
• Fold the overhanging bacon onto the potatoes.
• Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
• Remove the pan from the oven and transfer it to a rack.
• Let it rest, for 15 minutes, so the potatoes will unmold easily.
• Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.