Wednesday, November 11, 2015
I struggle thinking up new appetizer / snacks for the games week after week. Of course, new and exciting ones are preferable because then, well, I can share them with all of you! These fries are just the ticket and, best of all, everything is made in just one cast-iron skillet. If that isn't the easiest thing ever, I'm not sure what is.
They reminded me a lot of these mini potato skins but a little more fun (and as we already said, way easier). As John told me, no one would turn down bacon and cheese on potatoes. I guess he's right. The skillet went so fast, it was almost embarrassing. Luckily, no one but us was around to witness it!
6 pieces bacon
2 large Yukon potatoes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons paprika
6 ounces cheddar cheese, shredded
2 tablespoons light sour cream
Place bacon in a heavy-bottomed cast iron skillet and cook over medium heat until crispy. Remove the bacon and place on a paper towel to drain. Then crumble and set aside. Drain almost all of the bacon oil, leaving about 2 teaspoons to cover the bottom of the skillet.
Preheat oven to 425 degrees F. Meanwhile, clean the potatoes and cut into wedges. Place potatoes evenly over the bottom of the skillet and up the sides. Sprinkle with salt, garlic powder, and paprika. Bake for 25-30 minutes, until the potatoes are browned. Evenly distribute cheddar cheese and bacon crumbles. Broil for 3 minutes. Dollop sour cream over the skillet prior to serving.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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