By Beth Hillson

Potato Coins

MAKES 36 TO 45

 

Welcome guests with tasty nibbles of comfort food—fingerling potato slices topped with bacon, avocado and sour cream or dairy-free sour cream substitute.

- Olive oil
12-15 fingerling potatoes, scrubbed
- Coarse salt, optional
½ cup sour cream or dairy-free sour cream
½ pound cooked bacon, chopped into bits
2 avocados, peeled and chopped
- Chopped chives, for garnish

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly grease it with olive oil.

2. Cut fingerling potatoes in thirds lengthwise and arrange them in a single layer on prepared baking sheet. Brush potato tops and sides with olive oil and sprinkle with coarse salt, if desired.

3. Place potatoes in preheated oven and bake about 10 minutes. Flip and bake another 10 minutes or just until fork tender.

4. Remove potatoes from oven and transfer them to a serving platter. Place a dollop of sour cream or dairy-free sour cream on each potato slice. Sprinkle with bacon bits and avocado pieces. Garnish with chopped chives. Serve warm.

Each potato coin contains 82 calories, 4g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 47mg sodium, 9g carbohydrate, 2g fiber, 2g protein.

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