|Onion and garlic tops and some mixed lettuce greens|
During the spring, summer, and fall months of the year, it is very easy to eat something picked from our own garden every single day. In the winter, that task gets a little trickier. Our winter gardens were a little lackluster this year – we didn’t have a lot of success with our greens but our onion and garlic stayed strong all winter long. Throughout the winter, the kids and I could go out to the garden and snip off some onion or garlic greens to add a little backyard flavor to our dinner. If you never let the onion develop flowers at the top and “go to seed” you can keep cutting back your onions and letting them regrow for up to two years – they are known as “cut and come agains.”
For this recipe, we used locally grown North Carolina white potatoes and onion greens snipped from our back yard … the ingredients in between were purchased at our local Harris Teeter! This recipe is so simple and reasonably healthy – I guarantee your kids will love it. Think of this as a healthier (and quicker) version of a baked stuffed potato or stuffed potato skins.
|Ready to be cooked…|
White potatoes, scrubbed and sliced (1/2 inch thick)
1 T. Butter, slightly softened
Shredded cheese (about 1 cup)
Cooked and crumbled bacon (I used 4 slices)
Chopped scallions or onion tops
I used two VERY large white potatoes for this recipe and the slices just about filled a 9 x 12 cookie sheet. Lay potato disks on parchment paper on a cookie sheet. (Parchment paper is not a necessity but it makes clean-up easier and there will be no sticking.) Lightly butter each potato disk. Sprinkle with shredded cheese, crumbled bacon, and green onions.
Bake at 375 degrees for about 30 minutes.
The kids picked up their little potato disks and simply ate them – no forks involved. If your table is more formal than ours, these cut up very easily with a butter knife. Enjoy!