2 large russet potatoes
1 cup shredded cheese
1/4 cup bacon bits (I bake bacon in the oven and then chop it)
Salt and Pepper
Chopped parsley (optional)
Pre-heat oven to 425F.
Using a mandoline or a very sharp knife, slice potatoes into thin chips. Pat slices dry with a paper towel.
In a large bowl toss potatoes with 2-3 tablespoons of olive oil. Lay out in a single layer on a cookie sheet (may need 2 cookie sheets).
Sprinkle with salt and pepper. Bake for 10-14 minutes. Checking on them close to 10 minutes, don't let them burn.
Remove from oven and place on a wire rack.
In two single serve cast-iron skillets, (or 1 large one), begin with one layer of baked potato chips. Sprinkle with cheese and bacon bits. Add another layer of chips. Sprinkle with cheese and bacon bits.
Add another layer of chips and sprinkle with the last layer of cheese and bacon bits. Place the cast-iron skillets into the 450F oven for about 5-6 minutes or until the cheese melts. Remove from oven. Careful, skillets will be very, very hot.
Sprinkle with chopped parsley.
Yield: 2 Mini Loaded Potato Skillets