I worked outside our home for years, and, as a result, my grocery list morphed from a list of ingredients into a list of prepared foods. The prep work was done for me, which was a time-saver. Little did I realize that I was paying lots of extra dollars for that convenience.
Take potatoes for instance. We love steak fries, french fries, tater tots, hash browns...essentially anything that can be made from a spud. Now that I work from home, I've learned that a bag of regular potatoes costs very little, and with no more than a rinse and a chop, you can have them prepped yourself in just a few minutes!
Needless to say, I've learned now what I wish I had realized back then...I can do this much cheaper and better than the food manufacturers can...and no additives to preserve frozen-ness, or color, or to add flavor.
|Baked Potato Medallions taste even better dipped in sour cream!|
This recipe beats any packaged potato product I ever bought and takes very little time, money, or effort....and tastes GREAT!
|Baked Potato Medallions with Cheddar cheese, bacon|
pieces, and chives.
Loaded Baked Potato Medallions
4 potatoes, rinsed and sliced into medallions
2 T. olive oil (you can use whatever oil you normally use)
chives or green onions, diced
shredded cheddar cheese (we've used cheese blends too)
Salt, as desired
1 c. Sour cream, optional - for dipping
1. Preheat oven to 400 F.
2. Drizzle cookie sheet with thin coating of olive oil and lay out the medallion in a single layer.
3. Now flip the medallions over to so both sides now have a gloss of oil on them to prevent sticking to the pan. Bake for 10 minutes.
4. Remove from oven and flip the medallions again and top with the cheese, bacon pieces, onions/chives.
5. Return to oven for another 10-15 minutes. Cook time will vary due to the baking sheet used, and the thickness of your medallion slices, so adjust accordingly. We like our medallions kinda on the crunchy side! Makes 4 servings.