Fully-Loaded Potato Medallions

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Delicious bite sized versions of potato skins! Perfect for parties [even a party for one!!] | saynotsweetanne.com

Hey everyone, It’s Lisa again! Some of my best memories of Father’s Day consist of my father and I going to our local sports restaurant and ordering tons of food. Even as a little girl, I opted for a full-on steak with a side of french fries and grilled vegetables. My father, on the other hand, would always go for the fully-loaded potato skins and he devoured every single one (while sharing with his little girl, of course).

For this year’s Father’s Day celebrations, I wanted to make my father something similar. Potato skins are really fun to make, but I find scooping out all of that precious potato innards to be such a waste. Granted, you could always use them for mashed potatoes but I wanted to try to keep my recipe as hearty as possible.

I came up with an alternative: Fully-Loaded Potato Medallions. These medallions make a great appetizer while staying true to the “fully-loaded” aspect of your traditional potato skin.

Ingredients

  • 5 medium red potatoes
  • 5 tablespoons olive oil
  • 1.5 tablespoons melted butter
  • Kosher salt (enough to sprinkle on all of your potato slices)
  • Strong cheddar cheese
  • 5 slices of bacon (cooked and diced/crumbled)
  • 1/3 cup of chopped green onions
  • 2 tablespoons paprika
  • 1 cup of sour cream

Directions:

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Cut your potatoes in round slices, about ¼ of an inch thick. Lay each one on your cookie sheet and brush with a mixture of oil and melted butter. Next, sprinkle the potatoes with Kosher salt. Bake for 10 minutes, flip over, and bake for another 10 minutes.Potato Medallions as an Alternative to the Traditional Potato Skin
  3. Remove potatoes from the oven and garnish with bacon and cheese. Bake for 3 to 5 minutes or until cheese is melted.Potato Medallions as an Alternative to the Traditional Potato Skin
  4. Let the potatoes cool for 15 minutes or so, then sprinkle with paprika and your freshly chopped chives. Serve with a side on sour cream and enjoy!

Potato Medallions as an Alternative to the Traditional Potato Skin Potato Medallions as an Alternative to the Traditional Potato Skin

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Lisa

Hello, my name is Lisa and I am so thrilled to be a contributor for the Say Not Sweet Anne blog. I have a knack for developing recipes and adore the art of food photography. You can find more of my foodie work on marblecrumbs.com

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