Tuesday, September 18, 2012

Cheddar Ranch Bacon Potato Slices

After coming home from the gym yesterday morning, I had to prepare for my early afternoon lunch guest.  My friend Joey was stopping by so we could catch up and enjoy some yummy food together (a favorite past time for both of us).  
To drink, we had sparkling water with strawberry basil fancy cubes, similar to the other cubes I've made in the past.  I decided to start us off with a cheese platter of brie, boschetto truffle, and gouda with garlic herb crackers. 



We then enjoyed a simple salad of baby spinach, arugula, carrots, and raspberries with my homemade honey dijon vinaigrette.  (Sorry, no picture)
For the main dish I decided to keep it simple and delicious.  I made one of my favorites;  Cheddar Ranch Bacon Potato Slices with a side of salt & pepper sour cream.

To make these mouth-watering treats you'll need:
- A mandolin
- 1 potato
- Tbsp of ranch dressing ( I used Briannas Home Style Classic Buttermilk Ranch Dressing)
- 3 slices of bacon (cut into small pieces before cooking)
- About a cup of sharp cheddar cheese; sprinkle a generous amount of cheese on each potato slice and nibble on the rest (if there is any left)

Start by preheating the oven to 375F and then cook the bacon in a small pan until deliciously crispy.  Then, using the mandolin carefully cut the potato into slices with a medium thickness. Place the potato slices on a silicone baking sheet, I used one similar to this. With the tablespoon of ranch dressing, spread a light layer on each potato.  Then par-bake for about 5-7 minutes to help ensure they are fully cooked, before you begin devouring every last crumb!  

Once they've been in the oven for a little bit, take them out and add as much cheese as you'd like!


Then add some of that crispy bacon!


The cheese will start to melt as soon as you sprinkle it over the potatoes, but don't worry.  You should still place them in the oven for an additional 10 minutes until the cheese darkens, the edges of the potatoes turn a golden brown, and the entire thing is of crisp perfection. 


When the potatoes are cooking in the oven start preparing the salt & pepper sour cream.  For some odd reason, I am obsessed with this dip and use it to accompany many other dishes.  It is incredibly simple and fast to make.  I always use Daisy Light Sour Cream, sea salt and fresh ground pepper.Place a couple dollops in in a small bowl and add the salt and pepper to taste. Mix until you see plenty of pepper specks throughout the sour cream. 


Dip and enjoy!! 



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