Ingredients
4 medium potatoes (about 7 ounces each), cut into 1/4-inch slices3 tablespoons olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon kosher salt1/4 teaspoon garlic powder1/4 teaspoon coarsely ground pepperTOPPING:3/4 cup shredded part-skim mozzarella cheese3/4 cup sour cream2 green onions, sliced1/2 teaspoon kosher salt1/8 teaspoon pepper6 bacon strips, cooked and crumbled
Preparation
Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes.
Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
