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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delicious appetizer from Rachael Ray magazine. Ingredients:
4 red potatoes, sliced into 1/4-inch-thick rounds and patted dry |
1/3 cup extra virgin olive oil |
salt |
1/2 lb bacon |
1/3 cup sour cream |
1/3 cup cream cheese |
1 tablespoon finely chopped chives |
Directions:
1. Preheat the oven to 375°.
2. Place the potato rounds on a rimmed baking sheet.
3. Toss with the olive oil, season with salt and arrange in a single layer.
4. Bake for 25 minutes, flip and bake for another 10 minutes.
5. Transfer to a paper-towel-lined plate to drain.
6. Meanwhile, cook the bacon until crisp; crumble and set aside.
7. In a medium bowl, stir together the sour cream and cream cheese until smooth.
8. Arrange the potato slices on a platter in a single layer and top each round with a dollop of the sour cream mixture, some bacon bits and the chives.
9. Serve warm.
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