LOADED POTATO CHIPS RECIPES

Steps:

• 1. Preheat the oven to 425�F. Line a baking sheet with parchment paper. 2. Slice the potatoes into �-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet. 3. Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more. 4. Remove the tray from the oven and top each piece of potato with � - 1 teaspoon of crumbled bacon. Top with 1 teaspoon of cheddar cheese, and then return to the oven. Bake until the potatoes are golden brown and the cheese is melted, 6 to 8 minutes. 5. Let the potatoes cool for 5 to 10 minutes, then garnish each with � teaspoon sour cream and � teaspoon chives. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.