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.
Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt and pepper to taste. Sprinkle evenly with shredded cheese and bacon. Bake 12-14 minutes in preheated oven until cheese is melted and bubbly. Serve with chipotle ranch sauce: 1 T ranch, 3 T sour cream, 1/4 t chipotle chili powder, 1/8 t cayenne, 1/8 t salt, 1/8 t garlic powder.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 54 (68%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.8mg||5 %|
|Sodium 340.6mg||12 %|
|Potassium 93.4mg||2 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 5.5g||8 %|
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Calories per serving: 80
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