Crispy Potato and Bacon Sheet Pan Directions:
Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Place the thinly sliced potatoes in a large bowl, drizzle with olive oil, season with salt and black pepper, and toss until evenly coated.
Spread the potatoes in a single even layer on the sheet pan.
Scatter the chopped bacon evenly over the potatoes.
Bake for 35 minutes, turning the potatoes once at the 20-minute mark, until the potatoes are golden and crisp and the bacon is fully cooked.
Remove from the oven and rest for 3 minutes before serving.
Serve in 4 portions, about 1 1/2 cups each.
WW Points Calculation
Russet potatoes (4 medium, about 32 oz total) 0.00
Olive oil (1 tbsp) 4.00
Center-cut bacon (6 slices) 6.00
Salt, black pepper 0.00
Points Information:
Total Points: 10.00
Servings: 4 servings, about 1 1/2 cups each
Points per serving: 2.50
Nutrition Information
Calories: 245
Fat: 7 g
Protein: 8 g
Carbohydrates: 38 g
Sugar: 1 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
