Loaded Baked Potato Rounds

Start out with a handful of baby red potatoes. They are the perfect size for these rounds and I just happen to be madly in love with baby reds.

I tried slicing the potatoes with my mandolin and it was a disaster. My sharp and trusty chef's knife was a much better option. Slice the potatoes so they are no more than 1/4 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil. Sprinkle some kosher salt over the tops.

Ingredients:

5-6 baby red potatoes, sliced into 1/4-inch thick rounds
Olive oil, for brushing
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Kosher salt, for sprinkling
2 cups shredded cheddar cheese
8 strips bacon, cooked and chopped
3 tablespoons chopped chives

Instructions:

Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.
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