1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8″ rounds
3/4 c shredded colby jack or cheddar cheese
salt & pepper to taste
2 slices bacon, cooked and crumbled
chopped parsley or chives, for garnish (opt)
Preheat oven to 375 F. Bring sliced potatoes to a boil in cold, salted water to cover for 5 min. Carefully drain and transfer slices to a paper-towel lined counter top or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on one edge. Spray lightly with additional cooking spray, then sprinkle with salt and pepper to taste. Sprinkle evenly with shredded cheese and bacon. Bake 12 – 14 min in preheated oven until cheese is melted and bubbly. Serve with chipotle ranch sauce. Serves 2.
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.