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A Super Bowl appetizer that can be made ahead of time. Similar to the commonly known potato skins, these are a little fancier, but just as easy to make.
* These can be made ahead of time. See bottom for directions.
1. Preheat oven to 350 F. Wash but do not peel the potatoes. Using a mandolin or a very sharp knife, slice the potatoes 1/4″ thick.
2. Brush oil on the bottom and sides of a muffin pan so the potatoes don’t stick. Then place the smallest diameter potato slices on the bottom of each cup. Brush some olive oil on the top of the potato. Then place a pinch of cheddar cheese on top of that. Repeat the process with the remaining potatoes (save some of the cheese for later). You will have three layers of potatoes in the end. Push the top layer down with your hand so that it forms the shape of a mini bowl and all the edges of the potato are inside the cup. Brush with olive oil. Bake for 45 minutes.
3. While the potato thins are baking, slice the pancetta into small 1/4″ cubes. Sauté the pancetta in a pan over medium heat until crispy, like bacon bits.
4. Once the potatoes are done, put a pinch more cheese on top and place back in the oven for 5 minutes to melt the cheese. Remove the potatoes from the muffin pan by running a butter knife around the edge and they should pop out easily.
5. Top the potatoes with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.
** If making a day ahead of time, complete steps 1-3. After the 45 minutes is up, remove potato thins from muffin pan and let them cool. Cover and store in the refrigerator for up to one day. You can do the same with the cooked pancetta. The next day, place potato thins on a baking sheet and reheat in a 350 F oven for 20 minutes. Place a pinch of cheese on top for the last 5 minutes to melt, but make sure it does not burn. Top with a dollop of sour cream, pancetta and green onions. Sprinkle with salt. Serve warm.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!