Pride Of Idaho

**This recipe can be served two ways. Either as a big 13 x 9 dish of yummy goodness, or as pretty appetizers of potato rounds with cheese, sour cream and bacon on top. It's up to you.**

6-10 Idaho Russets or Burbanks, scrubbed and cut into 1/8-1/4 inch rounds
1/2 pound cooked, crumbled bacon
1 Spanish Sweet onion
1/2 cup sour cream
1/2 - 3/4 cup medium cheddar cheese, shredded
3 TBSP Oil
2 TBSP Beef Boullion, either crush a couple cubes or get the granulated.
Chili powder, Lawry's Garlic Salt, Salt, Pepper, Paprika, Cayenne powder. Other seasoning of your taste.
Fresh snipped chives.

Add potato slices to oiled pan. If you are serving this as an appetizer then do the rounds on a cookie sheet so each potato round is separate, if you are serving it as a side dish then put it in a 13 x 9 pan. Toss in oil until potatoes are coated. Toss seasonings over potatoes and cook 1 hours at 350-425 until potatoes are cooked through and are brown and in some places crispy, *if you are doing appetizer rounds just watch them until they are done. Do stir the potatoes a couple times so they cook evenly. You can even add more seasonings if you like.

Once the potatoes are cooked shut the oven off and take them out. Cover the potatoes with the cheese and place them back in the oven until the cheese is melted. About 3-5 minutes. Once the cheese is melted take them out and dollop sour cream and bacon on top. Sprinkle with fresh snipped chives.