Cheesy Loaded Potato Rounds

Source:  Hello Fresh recipe

I didn't add sour cream in the above photo until AFTER the photo was taken.  Sour cream is not very photogenic.  Add sour cream though or serve it on the side.  These potatoes are easy to make and we tend to always have the ingredients for this recipe in our refrigerator.  

24 ounces Yukon Gold potatoes
1 tablespoon cooking oil (I used canola)

1 tablespoon southwest seasoning

salt

pepper

4 ounces of bacon
1 cup shredded pepper jack cheese (or cheese of your choice - I used cheddar)
2 green onions or scallions (thinly-sliced)
4 tablespoons sour cream

Adjust oven rack to top position and preheat oven to 450 degrees F.  Wash and dry produce.

Cook bacon until crispy.  Once bacon is cool enough to handle, chop into fine pieces.  Set aside.

Cut potatoes into 1/4-inch-thick rounds.  Toss on a baking sheet with cooking oil, southwest seasoning, salt, and pepper.  Arrange in a single overlapping layer.  Roast potatoes on the top rack until lightly browned (about 20 minutes).  

After 20 minutes, remove the sheet pan from the oven.  Evenly sprinkle potatoes with shredded cheese and chopped bacon.  Return the pan to the oven until the cheese melts and potatoes are tender, 5-7 minutes more.

When potatoes are done, remove them from the oven and garnish them with sour cream and green onions or scallions.  

Serves 4 people.