Reeni's Southwestern Potato Rounds
3 large Russett potatoes, sliced into 1/3-inch to 1/2-inch thich rounds
2 T. olive oil, divided
Salt and fresh black pepper
3 slices bacon
2 T. diced onion
1 c. canned black beans, rinsed and drained
1 c. corn
1/2 c. diced tomatoes and green chiles, drained
1/2 t. chili powder
2 c. shredded cheddar cheese
Green onions, chopped
Preheat oven to 400°. Lightly grease 2 medium-sized baking sheets with olive oil and lay the potatoes out in a single layer. Brush the tops lightly with olive oil and sprinkle with salt and pepper. Bake until fork-tender 25 - 30 minutes.
Line a small baking pan with foil and spray with nonstick spray. Lay out the bacon and bake about 10 minutes or until crispy. Remove to paper towels to drain and crumble when cooled.
Meanwhile add a tablespoon of olive oil to a frying pan set over medium-low heat. Add the onion, beans, corn, tomatoes and chili powder to the pan. Cook, stirring often about 10 minutes. Season to taste with salt and pepper. Let cool.
When the potatoes are fork tender remove from the oven and sprinkle the tops lightly with about half the cheese. Spoon the corn mixture over the tops. Sprinkle the remaining cheese over the top of each one followed by a sprinkle of bacon.
Preheat the broiler with the oven rack in the center. Place the potatoes in oven until the cheese melts and gets a little toasty about 5 minutes, checking often.
Serve with a dollop of sour cream and a sprinkle of green onions, if desired.