1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8″ rounds*

Cooking spray

3/4 C. shredded colby jack or cheddar cheese

Salt & pepper to taste

2 T. crumbled bacon (about 2 slices) – I used real bacon bits

Chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees.  Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes.  Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board.  Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it.  Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste.  Sprinkle evenly with shredded cheese & bacon.  Bake 12-14 minutes in preheated oven until cheese is melted & bubbly.  Serve with chipotle ranch sauce (recipe below).  Serves 2. *You can use 2 medium-sized potatoes rather than 1 large.  Also, I like to leave the skin on but you can peel the potatoes if you prefer. Chipotle Ranch Dipping Sauce

1 T. ranch dressing

3 T. sour cream

1/4 t. chipotle chili powder

1/8 t. cayenne (adjust more or less depending on how spicy you want).

1/8 t. salt

1/8 t. garlic powder

Place all ingredients in a small bowl, and stir to combine.  Refrigerate any leftovers.