Dinner
Baked Potato Sliders with Chipotle Cream Sauce
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Baking Sheet
- Small Mixing Bowl
- Parchment Paper or Nonstick Aluminum Foil
- Spatula
Ingredients
- 4 Russet potatoes of similar size cut into ½ inch rounds
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon lime juice
- 2 tablespoons Chipotle chiles in Adobo sauce, finely chopped
- ¼ teaspoon paprika
- 1 cup shredded cheddar cheese
- 6 slices bacon, fully cooked and roughly chopped (optional)
- 1 bunch of fresh chives, chopped (optional)
Directions
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Preheat oven
Preheat the oven to 350 degrees.
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Coat potatoes
Evenly coat potatoes with olive oil, salt, and pepper on both sides.
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Place potatoes on baking sheet
Place flat on a baking sheet lined with parchment or nonstick aluminum foil and place in the oven.
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Bake
Bake for 10 minutes, then flip over and bake for an additional 5-10 minutes or until potatoes are tender but not mushy and falling apart.
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Combine seasoning
In a small bowl, combine yogurt, lemon juice, chipotles, and paprika. (Add more or less of chipotle depending on your spice level.) Set aside.
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Add cheddar
Remove potatoes from the oven and evenly sprinkle a little cheddar on each slider.
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Broil potatoes
Return potatoes to oven and broil just until cheese melts, 3-5 minutes.
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Plate sliders
Place sliders on a serving platter.
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Add toppings
Top with a dollop of chipotle sauce, a sprinkle of bacon, and chives.
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Serve
Serve fresh from the oven or at room temperature