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