These potato slabs is another recipe that I made for the super bowl. It was the one new recipe I made that day. I found this recipe at Amber’s Kitchen. I thought this sounded like an easier way to have something like potato skins and you use the whole potato.
They were exactly what I expected. The only thing is, make sure you slice them in the thicker side. Some of my potato slices ended up a little thinner than the 1/4 inch and they ended up too crunchy. I also used season salt in place of the salt, black pepper, and paprika. I am definitely keeping this recipe.
- RUSSET POTATOES
- BLACK PEPPER
- COLBY-JACK CHEESE
- GREEN ONIONS
- SOUR CREAM
- 2 russet potatoes
- salt, to taste (I used season salt in place of the salt, pepper, and paprika)
- black pepper, to taste
- paprika, to taste
- 1/3 cup Colby-jack cheese
- 5 slices of bacon, cooked and diced
- green onions for garnish, if desired
- sour cream, if desired
- Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices Be sure to error on the thicker side or they’ll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 20 minutes. Flip potatoes over and cook for an additional 10 minutes.
- Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 4-8 minutes. Serve with green onions and sour cream, if desired.