Try this Blue cheese and bacon potato crisps recipe, or contribute your own.Suggest a better description
Preheat oven to 450 degrees. Spray cups of mini muffin pan. Slice potatoes thin (use slicer if you have one). Discard potato ends.
Combine potato slices, black pepper, and oil in a medium bowl. Toss to coat.
Finely chop bacon.
Press one potato slice into each cup of pan, sprinkle with half of the bacon and cheese. Repeat layer one time with additional potato slices, remaining bacon and cheese.
Bake 12-14 minutes or until edges are browned and crisp.
Remove pan from oven; immediately remove crisps from pan and put on cooling rack.
Slice tomatoes lengthwise into quarters. Spoon sour cream into small resealable bag; secure bag and trim corner. Pipe a dollop of sour cream onto each crisp. Top with tomato and sprinkle with chives.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 13.6mg||4 %|
|Sodium 291.1mg||10 %|
|Potassium 717.1mg||19 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.9g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 162
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