Potato Rounds

Baked potato rounds are topped with bacon and cheese. Great appetizer - a lot like potato skins but easier to make!

Step: 1

Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool.

Step: 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble.

Step: 3

Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese.

Step: 4

Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

Per Serving: 237 calories; protein 8.6g; carbohydrates 16.5g; fat 15.3g; cholesterol 32.4mg; sodium 287.5mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .