Try this easy and versatile appetizer recipe with a zing of Cabot Horseradish Cheddar. Omit the bacon for a vegetarian treat, and substitute any Cabot cheese to change up the flavors. You can even choose a different topping like Cabot Ranch Dip or Salsa Grande Dip. Just make sure the potato crisps are nice and, well - crispy!
Directions
- PREHEAT oven to 450°F.
- THAWÂ potatoes in microwave or at room temperature (they will sink to about 2 cups). In medium bowl, stir together potatoes, oil and salt until potatoes are thoroughly blended with oil.
- PLACEÂ potato mixture in about 24 rounded mounds on two baking sheets, using about 1 tablespoon per crisp.
- BAKEÂ for 10 minutes in middle of oven.
- REMOVEÂ from oven and turn over each crisp with spatula, pressing to flatten. Bake for 5 to 8 minutes longer or until well browned and crisp on edges.
-
SPRINKLE with grated cheese, bacon and thyme and return to oven just until cheese is melted, about 1 minute.
- TRANSFERÂ to serving plate and let stand for a minute before serving.
