Loaded Potato Rounds
These Loaded Potato Rounds are perfect finger food for a party or football game, and also great as a side dish!
- 3 slices uncooked center cut bacon, diced
- 1 ½ lbs Russet Potatoes, scrubbed (for me this was about 2 large potatoes)
- 5 teaspoons olive oil
- Coarsely ground sea salt, to taste
- 2/3 cup 2% shredded cheddar
- 1-2 scallions, sliced (greens only)
Preheat the oven to 425 degrees.
Place the diced bacon into a small skillet and bring to medium heat. Once the bacon begins to sizzle, cook stirring occasionally until the bacon pieces are crisp. Remove the bacon pieces to a paper towel stack using a slotted spoon and set aside.
Slice the potatoes into 1/4” thick rounds. Place the rounds into a large mixing bowl and drizzle with the olive oil. Stir together until the potatoes are fully coated. Lay the potato rounds in a single layer on baking sheets and sprinkle with sea salt. Bake in the oven for 35-40 minutes until potatoes begin to get golden.
Remove the potatoes from the oven and sprinkle with the shredded cheese and cooked bacon pieces. Move the oven rack to the top and set the oven to broil. Place the potatoes back in on the top rack and broil for 1-2 minutes until cheese is melted. Remove from oven and sprinkle with sliced scallions before serving.
MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
4 per (1/6th)* serving (P+ calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Nutrition Information per 1/6th serving*:
167 calories, 20 g carbs, 1 g sugars, 7 g fat, 3 g saturated fat, 6 g protein, 3 g fiber (from myfitnesspal.com)
*How many potato rounds this makes depends on how many you cut, so I recommend either counting or weighing your finished potatoes and dividing that by 6 to determine serving size!