Recipe of the Month – February 2026
Ingredients
- 2 large russet potatoes (about 1½ pounds total)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 cup cheddar cheese
- 3 slices of thick bacon, cooked and chopped
- ½ cup cooked corned beef, chopped or shredded
- 2 green onions, thinly sliced
- Sour cream or similar dip
Directions
Heat oven to 400 F. Line a baking sheet with parchment paper or foil sprayed with nonstick oil for the initial bake. Set aside an additional ovenproof dish or skillet for the finishing bake.
Wash, dry, and cut the unpeeled potatoes into ¼-inch-thick rounds with a sharp knife or mandoline. Put the slices in a large bowl, add the olive oil, salt, and pepper, and toss to coat. Place the slices in a single layer on the lined baking sheet.
Bake the potatoes for 20-25 minutes, flip them over, and cook for another 20-25 minutes until golden. Remove the potatoes from the oven and arrange them in overlapping layers in an ovenproof skillet or dish. Sprinkle them with cheese, bacon, corned beef, and green onions. Increase the oven temperature to 450 F and bake the layered potatoes for 4-5 minutes or until cheese is fully melted. Serve immediately with sour cream or a favorite dip.
This recipe serves about six, so double the amounts if desired.
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