Bite-Sized Potato Skins with Chipotle Ranch Dipping Sauce

From: Jenn@eatcakefordinner

2 med-large russet potatoes, unpeeled

seasoned salt

pepper

1 - 1 1/2 c. shredded Cheddar Cheese

6-8 strips bacon, cooked and crumbled

chopped green onions, for garnish, opt.


Wash the potatoes and slice into 1/4'' rounds.  Place in a pot of cold and salted water.  Bring to a boil, cover, and boil for 5 minutes.  Potatoes should be tender if you stick a fork in them, but not too soft.  Drain.  Pat dry with a paper-towel (I let mine sit in the colander for about 10 minutes while I did a few other things, so they were already dry).  Transfer slices to a foil-lined baking sheet.  Place them in a single layer.  Sprinkle a little pepper and seasoned salt over each slice.  Then, top each one with shredded cheese and crumbled bacon.  Bake at 375 degrees for 13-15 minutes or until cheese is melted.  Remove from oven, allow to cool a few minutes, and serve with Chipotle Ranch Sauce or regular Ranch.  Serves: 4-6



Chipotle Ranch Dipping Sauce

1/4 c. ranch dressing

1/4. sour cream

1 tsp. chipotle chili powder, or to taste

1/2 tsp. garlic powder, or to taste

1/8 tsp. cayenne, opt. (I did not add)

a little salt and pepper


Stir together all ingredients and mix until well combined.  Refrigerate any leftovers.    


Idea from: Vittles and Bits

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