Cheesy Bacon Potatoes

These are like potatoes skins, but in my opinion, they taste a lot better.  Maybe it's because they are homemade & they didn't come from the freezer.  I will be making these again....in fact, I have some going as I type this up.

Servings: about 1 potato per person

Ingredients

1 large sized Russet potato, sliced into thin rounds

1/2 cup cheddar cheese, shredded

2 tbsp bacon

Optional dipping sauce

1/3 cup ranch dressing 

1/2 tsp Chipotle powder seasoning or chilli power will work in a pinch

Instructions

Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.  Line a pan with foil & spray with cooking spray (easy clean up method), and lay out potato slices on it.  Sprinkle with salt & pepper to taste.  Bake 12-14 minutes in preheated oven until potatoes begin to slightly crisp and brown on the edges.  Remove from oven, and cover evenly with cheese and bacon bits.  Return to oven and cook until cheese is melted and bubbly, about 10-12 minutes.

If making dipping sauce, prepare sauce while potatoes bake.  Combine ranch dressing and Chipotle seasoning.