Serves : 4
1 1/2 Pounds russet potatoes; (cleaned and sliced 1/4 inch thick)
2 Tablespoons olive oil
1/2 teaspoon dried rosemary leaves (crushed)
1/2 teaspoon dried thyme leaves (crushed)
sea salt & fresh ground black pepper (to taste)
1 cup shredded sharp cheddar cheese
4 – 5 Slices uncured nitrate free thick-sliced bacon; (cooked and chopped)
Greek yogurt or sour cream
pico de gallo; salsa, or diced tomatoes (optional)
2 minced green onions
1 Tablespoon chopped cilantro leaves
Preheat oven to 450 degrees.
Wash and dry potatoes, leaving skin on.
Slice potatoes into 1/4 inch rounds and place in a large bowl.
Drizzle olive oil, rosemary, and thyme over potatoes.
Stir to combine.
Place potatoes, in a single layer, on a baking sheet.
Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.