4 medium potatoes (about 7 ounces each), cut into 1/4-inch slices
3 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
3/4 cup shredded part-skim mozzarella cheese
3/4 cup sour cream
2 green onions, sliced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled
Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes.
Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.