The last of my posts for Super Bowl 2009. I saw this idea on Amber’s Delectable Delights. The thought of another easy recipe was definitely appealing, so I added it to my menu list right away. These pretty much have the same taste as Potato Skins, but not as much work since you do not have to scoop out the potato…and potato isn’t wasted!
I advise you to make these last, since potatos always get cold fast. But, good thing is, these are even delicious at room temperature and go pretty quickly anyway. Additionally, I used some BBQ sauce to kick them up a notch!
Potato Slabs (adapted from Amber’s Delectable Delights)
2-3 russet potatoes
Salt, to taste
Black pepper, to tastePaprika, to taste
BBQ sauce of choice
1/3 cup shredded cheese of choice (preferably cheddar or colby-jack)
3-5 slices of bacon, cooked and diced
Preheat oven to 375˚F. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices. Place potatoes on lightly sprayed baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
Remove pan from oven and spoon a dab of BBQ sauce on each potato slab. Top with a pinch of cheese and bacon. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes.