Potato Thins

Potato Thins are crispy, thin little slabs of potatoes covered in cheese & topped with bacon and sour cream or yogurt

Seeing as tomorrow is an important football game in my humble opinion, I decided to give you a crowd-pleasing appetizer recipe today

Having a party?

No matter what team your guests hope will win the game {obviously the crimson one, right?!}, they will love these.

How could you not?!

Crispy, thin little slabs of potatoes covered in cheese & topped with bacon and sour cream {well, you'll use Greek yogurt, but I swear no one will notice if you don't tell them}.

Even if you could care less about which team wins or even about football, you should still serve these to any party guests.

If you're not having a party or going to a party in the near future, just cut the recipe in half.

Making the entire recipe for just you and maybe one other person is a dangerous idea. You will, no doubt, eat the entire pan before you know it.

Personally, I like to use regular potatoes - I use red potatoes.

But you can certainly use sweet potatoes.

The concept is the same no matter what potato you end up using. You'll need about ⅓ pound of potatoes per person.

It is easier to use a mandolin to cut the potatoes in even slices, but the first time I did these, I didn't have one. And it really wasn't that big of a problem.

Just cut them into pretty thin slices {the thin slices bake faster & get crispier; thick ones take longer & aren't as crispy}

Feel free to top these with whatever your little heart desires. I like the bacon, green onion {which I forgot to buy}, cheese, and yogurt topping, but anything you like on your potato skins will do.

Potato Thins

Potato Thins are crispy, thin little slabs of potatoes covered in cheese & topped with bacon and sour cream or yogurt

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Print Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Author: Meme

Ingredients

• ▢ 1.5 lb. red potatoes {about 5-6 potatoes, 2" each}, unpeeled & scrubbed
• ▢ ½ teaspoon salt
• ▢ 4 oz. shredded cheddar {about 1 cup}
• ▢ 3 slices bacon center-cut, chopped
• ▢ ¼ cup plain Greek yogurt
• ▢ 2 green onions sliced {or use chives}

Instructions

• Preheat the oven to 425°Line two baking sheets with foil & spray with non-stick spray {or use non-stick foil}.
• Using a sharp knife, slice the ends of the potatoes. Cut each potato into thin slices {about 1/16-⅛ inch thicusing a mandolin or sharp knife.
• Arrange potato slices in one layer on prepared baking sheets. Put in the preheated oven and bake for 20 minutes.
• Meanwhile, cook the bacon & drain on paper towels
• After 20 minutes, take the potatoes out & carefully flip each slice over {this is where you'll be glad you sprayed your foil - they stick pretty easily}. Put back in the oven for another 5-10 minutes {watch them carefully so they don't get too brown}.
• Take them out of the oven. Arrange the potato slices in one layer {mine usually fit on one baking sheet but you might have to use both sheets} and sprinkle with salt, cheese, and bacon. Put in the oven for another 4-5 minutes until cheese is bubbly. Serve with desired toppings. Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Nutrition Facts