~ Broccoli, Bacon & Cheddar Potato Rounds ~
- 5 medium
- russet potatoes - washed and dried
- 2 c
- shredded medium or sharp cheddar cheese
- 1 pkg
- real bacon bits or cook and crumble your own
- 1 1/4 c
- cooked broccoli
- & pepper
- for baking potatoes
* COOKING TIME INCLUDES PRE BAKING POTATOES AND THEN FINAL BAKING.
Once cooked, let cool for about 10 minutes. Slice about 3/4 inch thick. On the ends, slice just enough off so they won't tip.
Hold each potato slice over the bowl as you fill each slice with mixture. Its easiest to lightly squeeze some into a ball in your hand and place into the indenture. I fill them pretty full. They don't have to be perfect.