Loaded Baked Potato Rounds
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The name makes you think this appetizer will be a diet buster but it’s really a lightened up version of loaded potato skins. You use a small amount of the usual filling therefore keeping all of the flavor with only a fraction of the calories.
- Prep time
- 20 mins
- Cook time
- 10 mins
- Yield
- serves 10
Ingredients
- 5 oblong baking potatoes, sliced ¼” thick rounds (rounds should be about the size of a quarter – ½ dollar piece)
- ¼ cup Olive oil
- 1 Tbsp finely chopped fresh rosemary
- Kosher Salt
- Freshly ground black pepper
- Garlic powder
- 3 scallions (green parts only) very thinly sliced
- ¾ cup sour cream
- ¾ cup grated mozzarella cheese
- 6 slices of bacon, cooked crisp & cut into 1” pieces
Instructions
- Heat oven to 425. Toss the potato rounds with the olive oil and rosemary. Place on a rimmed baking sheet. Sprinkle both sides with kosher salt & freshly ground black pepper. Sprinkle the top side lightly with garlic powder. Bake until tender, about 10 minutes. Test with a toothpick. Potatoes should be done but still firm.
- In the meantime, mix together the scallions, sour cream, and cheese. Season to taste with salt and pepper. Place in a piping bag with your largest tip or in a zip lock bag with the corner cut off to create a piping bag.
- Place potato rounds on a serving dish and allow to cool for a few seconds. Pipe about 1 rounded teaspoon of the sour cream mixture onto the center of each round. Top with a piece of bacon and serve.
