CULINARY

           I regret to inform everyone that I will be moving on from my position as your Executive Chef. I have had a great tenure while being here for the last three and a half years, and I have appreciated your feedback and support along the way. I will miss everyone and will be looking forward to seeing you all outside of the club!

Loaded Potato Skin Bites

Ingredients

· 3 Russet Potatoes, scrubbed clean

· 2 tablespoons olive oil

· Kosher salt

· Freshly ground black pepper

· Pinch cayenne pepper

· 1 teaspoon garlic powder

· 6 slices of bacon, cooked and crumbled

· 1 1/2 cups shredded cheddar

· 3 green onions, thinly sliced

· Sour cream for serving

Method

· Preheat oven to 400 degrees

· Slice potatoes into 1/2” coins

· In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place a single layer on a large baking sheet. Bake for 30-40 minutes, until lightly browned and   tender, flipping halfway through

· Top each potato round with cheese and bacon. Broil until melted, about 2    minutes

· Dollop sour cream onto each potato and garnish with green onions