I know this will shock many of you, but I’m not a huge sports fan. Oh? No one is surprised. Hmm.
But you should know, I love watching games at friends’ houses. It’s the appetizers. They get me every time. If you invite me over, you will find me posted up at the snack table cleaning out every last dip container, because while I’m not into sports, I am a big fan of appetizers. Dips, nachos and potato skins in one place are my idea of heaven.
There are a handful of dip recipes that I make each year for movies or big games at our house, but I have really been wanting to integrate a different kind of appetizer into my repertoire. Inspired by the potato pizza at Spin and these sweet potato rounds, I came up with an elegant twist on potato skins. It’s dead simple and uses just five ingredients: potatoes, bacon, roasted red pepper, scallions and goat cheese. I mean what’s not to like about that.
Lightly browned and crisped, these potato rounds may just be the perfect the appetizer for game day (or movie night) at your house.
Potato, Bacon, Roasted Red Pepper, Scallion and Goat Cheese Rounds
2 potatoes (I used Russet, but Yukon or new potatoes would be fantastic too. Just watch the cook time, as it may defer from what is listed here.)
2 slices bacon
1/4 c. roasted red peppers
2 tbsp. goat cheese
2 scallions, sliced
1 tbsp. olive oil
Salt and pepper
Preheat the oven to 450 degrees. On a rimmed baking sheet, add the tablespoon of olive oil. Spread it evenly over the pan using a paper towel.
Slice the russet potatoes into 3/4 to 1 inch rounds. Season each side liberally with freshly cracked pepper and coarse salt. Place them on the oiled baking sheet and put them in the oven to roast.
While the potatoes are baking, crisp two slices of bacon over medium heat in a non-stick skillet. It should only take a few minutes to cook on each side. Meanwhile, chop the roasted red pepper and slice the scallions. When the bacon is done, move it to a plate lined with paper towels and drain. When cooled, chop the bacon into small pieces.
After about 15 minutes, flip the potatoes and continue to roast them for about eight to 10 minutes more. Once cooked through, top each browned potato with bits of crumbled goat cheese, the roasted red peppers and bacon. Put them back in the oven for another five minutes. Keep a close eye on them to make sure they don’t burn. Your goat cheese may brown a little. That’s a good thing.
Pull them out of the oven and put on serving platter. Top with scallions.