Since we have cut back the carbs in our diet drastically, potatoes aren’t often on the dinner menu. However, when we want to splurge on our Sunday meal, you might just find some sort of potato dish in the vicinity of the dinner table.
This evening, I made a new favorite. It is super simple, fun to make, and there have been rumors of altercations over the last serving up for grabs. Thought I’d confess before it came out on Wikileaks!
Not sure what you would call this dish which is why I remembered to take a picture.
Basically, you sort of thinly slice up three for four large Russet potatoes. How much you use depends on how many are at your dinner table. Put all the slices in a large mixing bowl and toss with a couple tablespoons of olive oil, salt, pepper, very thinly sliced onion, and bacon bits. Now, the fun part! Get out your trust cupcake tin and spray each cup lightly with vegetable oil spray. Now take up three or four slices and stand them up in the cupcake tin adding more so they are all sort of upright. Make sure each serving gets their fair share of bacon and onion tucked between the slices. Give them all a quick spray of vegetable oil spray and put into a preheated 350 degree oven and bake for approximately 30 minutes. Keep an eye on them, however, as it will depend on how thinly/thickly your slices came out.
The finished result is usually a browned top with crisp edges and the part in the tin is usually browned and sort of creamy in texture. There are always a variety of outcomes but I hope you find this a handy idea and your family enjoys it. It is a recipe open to lots of creativity. I put in a couple teaspoons of chia seeds and some finely grated Parmesan or cheddar takes it to another level.