Bacon 'n' Sun-Dried Tomato Potato Crowns
Whether you serve these with steak, grilled pork chops, or seared fish fillets, our melty potato crowns are the perfect anytime go-along. Plus, when you discover how easy these are to make, they may be your new go-to side dish that you serve with just about everything.
What you will need:
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
3 large unpeeled baking potatoes, cut into 1-inch-thick slices (with ends discarded)
1 (7.6-ounce) wedge Yancey’s Fancy® Swiss with Sundried Tomato and Bacon cheese
What to do:
- Preheat oven to 400 degrees F.
- In a large bowl, combine oil, salt, and pepper; mix well. Add potato slices and toss until evenly coated. Place on a rimmed baking sheet, cut side down.
- Roast 25 minutes then turn over and continue to cook 10 minutes or until fork tender.
- Meanwhile, from the thick end of the wedge of cheese, cut 12 strips about ¼-inch thick and set aside. Save any leftover cheese to nibble on or use in another recipe.
- Top each roasted potato with a cheese slice. Cook an additional 5 minutes, or until cheese is melted.