These are awesome as either a side dish, appetizer, or even all by themselves. I will often make these on the weekend as a snack to tie me and my boyfriend over between brunch and dinner. We usually sleep in and eat a late breakfast and an early dinner, so this is just the right amount of fill-up to keep us satisfied in between. With the loaded dipping sauce, you can bet we are fighting over the last one! Check out what they are saying about this recipe over at Spend With Pennies:
“I could seriously eat the entire pan of these as a meal myself!”
Just be careful when you make these…you better make enough or you might have some answering to do!
Ingredients
2 large (or 3 small) Russet potatoes, washed
⅓ cup Land O’ Lakes butter
½ cup fresh Kraft grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon oregano
pepper to taste
1 cup Daisy sour cream
3-4 tablespoons bacon bits
¼ cup cheddar cheese, grated
1 tablespoon fresh chives, sliced
Instructions
Preheat oven to 400 degrees. Slice potatoes into ½” slices.
Place butter into a 9×13 glass pan and place it in the oven just until the butter melts (you can do this while the oven is preheating).
Remove the pan from the oven, toss potato slices in the butter to coat them.
Combine the parmesan cheese, pepper, oregano and garlic powder. Dip one side of each potato into the cheese and press to make some of the cheese stick. Place potatoes in the pan cheese side down.
Bake for 30-35 minutes. Remove from the oven and let cool for a couple minutes. Using a spatula, carefully get under the cheese of each potato as you lift the potatoes out. Serve with loaded dip.
Mix all ingredients together and serve.
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Quick Tip: Try with pepper jack cheese for a little more zip!
Thanks again to Spend With Pennies for this tantalizing recipe.