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.
- 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
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- 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.
- Remove potatoes from the oven and garnish with bacon and cheese. Bake for 3 to 5 minutes or until cheese is melted.
- 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!