I like a good party.
But, I love to host a really good party.
My husband and I are the party-hosting people in our circle of friends. In fact, over the years we’ve probably had close to 100 different get togethers at our home. Everyone has a gift, and ours is opening our doors to friends and strangers and making them feel welcome in our home. (I’ve also made a list of the things I do to entertain stress free, if you are interested.)
Entertaining at our home is how we show love to our friends.
We love having them walk through our door, handing them a beverage, guiding them to the dining room, giving them a plate and watching them eat, drink, and chat about life. We love creating a place they feel loved, safe, adored, and just a wee bit spoiled for a couple of hours.
Food is never complicated at our gatherings. (We’ve been know to throw an only appetizer and dessert party.)
In fact, the easier it is, the better, in my opinion. As a general rule, favorite dishes are usually familiar, comforting, easy with basic ingredients.
Which is why I love these Loaded Baked Potato Wheels. They are so versatile. They can be topped with about anything (I’m a traditionalist of cheese, sour cream, bacon and chives). And more often than not, you have all the ingredients in your refrigerator and pantry.
So here is my challenge to all of you…will you open your home and share the love this holiday season? You could make these easy potato wheels, full of cheesy goodness, or find other recipes on the Midwest Dairy’s Pinterest Board. And while you are there, make sure to check out the Dairy Makes Sense Gift of Dairy Pinterest promotion – there are a ton of great prizes available (and someone has to win…and it might as well be you.) And don’t forget to sign up for the Dairy Makes Sense newsletter and get dairy goodness, recipes, and tips sent directly to your mail box.
Loaded Baked Potato Wheels
3 tablespoons Butter
3 Russet Baking Potatoes (I prefer bakers vs the ones in the bag), cut into 1/2 cross sections
Sea or Kosher Salt
Freshly ground black pepper
1 cup grated cheddar cheese
1 cup sour cream
4 strips of bacon, fried crisp and then chopped
Fresh Chives (garnish)
1. Preheat oven to 425 degrees.
2. Line two large baking sheets with tin foil. (Don’t skip this step.) And generously butter each sheet with 1/2 tablespoon of cold butter. (You can not OVER butter these sheets, but if you under butter you’ll have a problem with the potatoes sticking.)
3. Melt remaining butter.
4. Arrange potato slices in one layer on pans, usually 12 slices. Brush with melted butter until gone.
5. Sprinkle generously with sea or kosher salt and fresh ground pepper.
6. Place in the oven for 30 – 35 minutes. Flip potatoes and roast for an additional 10 minutes.
7. Sprinkle hot potatoes with shredded cheese and cook for an additional 3 – 4 minutes or until bubbly.
8. Top each wheel with your choice of toppings. I like sour cream, bacon, and chives.
9. Enjoy warm or cold.
Disclosure: I am partnering in a compensated capacity with Midwest Dairy Association to create recipes and share information about the importance of dairy in your diet. As always, all opinions expressed are entirely my own. Want more information – check out my Disclosure Statement.
These look amazing, Kelly! Can’t wait to give this recipe a try.
Kelly Snyder says
You are so sweet Kristen! They are yummy and perfect with beer (or wine).
Do I have to throw a party to make these?? 🙂
Kelly Snyder says
No. I hear they make a bitchin’ lunch. #justsayin