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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Western Potato Rounds Recipe

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This recipe for Western Potato Rounds is from The WOE Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large unpeeled baking potatoes (1¼ pounds)
Vegetable oil
1 cup (4 ounces) shredded Co-Jack cheese
6 bacon slice, crisply cooked, drained and curmbled
⅓ cup green onion slices
¼ cup barbecue sauce
Directions:
Directions:
Preheat over to 450º
Using garnisher cut potatoes into¼ inch-thick slices.
Using kitchen spritzer generously spray both sided of potato slices with oil:
Place on 15" round baking stone.

Bake 20 minutes or until lightly browned; remove from oven.

In 1 quart batter bowl, combine cheese, bacon, and green onion.
Using pastry brush generously brush potato slices with barbecue sauce; sprinkle with cheese mixture.
Return potato slices to over.

Bake 3-5 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
24 rounds
Personal Notes:
Personal Notes:
- Leaving the peel on the potatoes will help keep the shape of the baked potatoe slices.
- The potatoe slices will cook more evenly when slice to the same thickness.

Tool tip: use the garnisher to create an attractive scalloped edge on vegetables, hard-cooked eggs and cheese

 

 

 

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