I found this Potato Slabs recipe a couple years ago. We have loved it ever since our first bites! If you like potato skins you will like this as well. What makes this a great recipe for kids is it requires much less effort!
The first thing to do is crisp up the bacon. I like to cut the bacon into small pieces then it is easier to cook and you do not need to handle the bacon afterward. Your Little Chefs might need help with the slicing. When the bacon is done transfer it to a paper towel to drain.
The next step is to clean and scrub the potatoes. This is a simple task for the kids. It is best if you clean your sink first. You never know where the Little Chefs will put the potatoes so it is better the surfaces are clean. We are using a thin peel Yukon Gold potato so we did not need to peel them. The potatoes are now ready to slice into 1/4″ pieces. This can be done either by using a knife or by using a mandolin. A knife is better for more experienced Little Chefs. A mandolin WITH a shield is better for less experienced Little Chefs. Mandolin’s do take a little practice and my Little Chefs can MOST of the time use it alone. For some reason the beginning and the end is when the potato could get stuck. This is when I step in to assist.
After all the potatoes are sliced place them onto a baking sheet in a single layer. I like to line mine with parchment paper because it makes the clean up easier! There is no right or wrong which makes it easy for your helpers! Little Chefs are also able to season each side with salt, pepper, and paprika.
Now you are ready to put it in the oven to bake. This is where assistance might be required. After 30 minutes flip each potato slab over. Caution: they are very hot! I am the one who flips them over for safety reasons. Place it back in the oven and cook for another 15 minutes.
This time when you take it out of the oven the Little Chefs can help. I like to push all the potatoes together so they are as close together as possible. The Little Chefs are then able to sprinkle the grated cheese (either store bought or grated themselves, a great task for helpers!) all over the potatoes. I know the directions say put a pinch on each potato, but with Little Chefs helping it is easier this way. They can also sprinkle to bacon on top of the cheese in the same manner. Put it back in the oven for 10 minutes or until the cheese has melted.
Take a zip top sandwich baggie and put a couple spoonfuls of sour cream in one corner and zip it closed. Snip a tiny bit off the corner. Now your Little Chef can squeeze the sour cream out the corner and on top of each potato slab, or if your Little Chef is not that coordinated they can squeeze it all over just like the cheese and bacon. Add green onions if desired.
With a little assistance at the oven your Little Chefs can successfully make an easier version of potato skins!
Source: Amber’s Delectable Delights
2 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup colby-jack cheese
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desiredDirections1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.
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