Sweet Potato & Russet Potato Rounds, 1/15/14

by Gary Duke at Alley Oops

This a easier, and healthier, version of potato skins and still delicious! Great for your football parties!

Use your imagination in topping these potatoes differently, it's really a matter of personal taste.

1 or 2 sweet potatoes and Russet potatoes

2 tablespoons melted butter

1 cup cheddar cheese, grated, there are a variety of cheeses that work for this, use what you like.

bacon crumbles, there are a many different meats (sausages, ham, Canadian bacon) you can use, make this your own!

green onions, diced

Dipping sauce:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons hidden valley ranch

chipotle sauce, careful with this, make it as hot as you like

1. Cut potatoes into rounds, about 1/4 inch thick, and preheat over to 400

2. Place sliced potato rounds, in single layer on buttered pan and brush with remaining butter, bake rounds till tender for about 30 minutes. Remove from over and add cheese and meat to top of potatoes.

3. Put potatoes back in oven to melt the cheese, remove from oven and top with green onions

4. For the dipping mix, mix everything together and serve on the side.

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