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.

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

1. Preheat oven to 400 degrees F.
2. 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.
3. Roast 25 minutes then turn over and continue to cook 10 minutes or until fork tender.
4. 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.
5. Top each roasted potato with a cheese slice.  Cook an additional 5 minutes, or until cheese is melted.