Directions

• Preheat oven to 425° F
• Slice about 8 (or so) yellow potatoes into 1/4 inch circles. Reserve the rounded ends.
• Coat potato circles in a couple teaspoons olive oil. Arrange on a cookie sheet lined with tinfoil. Sprinkle with a little seasoned salt and pepper.
• Bake at 425° F for about 12-15 minutes or until potatoes are done (easily pierced with the tip of a knife). Remove from oven and allow to cool while preparing the filling.
• While potato slices are roasting, prepare filling-
• In a medium pot or sauce pan, add to salted water, the reserved ends of the potatoes and the rest of the pound of potatoes (quartered). (I had 5 left, after slicing 8 of them). Boil potatoes about 12-20 minutes or until potatoes are easily pierced with a knife.
• In a medium grill/fry pan, heat about 2 tsp. olive oil over medium/high heat. Add nutmeat (or other meat or non-meat crumble) to hot oil. Fry until browned or fully cooked. (Nutmeat takes about 5-8 minutes, stirring often). Remove from heat and allow to cool a bit.
• In a medium bowl, combined cooked nutmeat, boiled potatoes, and ketchup. Using a fork or potato masher, mix/mash the filling. (I leave small chunks of potato in mine).
• Add cheddar cheese (if using) and mix filling once more.
• Using hands, form mixture into 1to 2 inch balls. Place mixture atop each potato slice.**
• Bake at 375° F for about 5-8 minutes or until cheese is melted.
• Remove from oven and garnish with green onions or chives.
• Serve hot or at room temperature.