Perfect Football Appetizer

Make sure you make a lot of these because they'll be snatched up in minutes! The recipe was taken straight from Martha Stewart and only one substitution was made - leeks for scallions!

Enjoy!

Serves 4 to 6

• 3 medium russet potatoes, peeled and each cut lengthwise into 8 wedges
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/8 teaspoon freshly ground pepper
• 1 cup (about 4 ounces) shredded Monterey Jack, or cheddar cheese
• 8 turkey bacon, cooked and crumbled
• 2 scallions, white and pale green parts, thinly sliced

Directions

1. Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.
2. Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
3. Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.

Read more at Marthastewart.com: Nacho Potatoes - Martha Stewart Recipes