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Loaded Baked Potato Rounds Recipe

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This recipe for Loaded Baked Potato Rounds, by , is from THE WOODEN SPOON ......Vol. 2,,,, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nan Sexton


4 medium potatoes (about 7 ounces each), cut into 1/4-inch slices
3 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
3/4 cup shredded part-skim mozzarella cheese
3/4 cup sour cream
2 green onions, sliced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled


Preheat oven to 425. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes.
Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
Nutrition Facts
1 appetizer: 39 calories, 2g fat (1g saturated fat), 3mg cholesterol, 92mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.




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