Baked Potato Slices

Baked Potato Slices

These baked potato slices topped with melted cheddar cheese and crispy, crumbled bacon make a great appetizer or side dish.

A close up image of the baked potato slices on a parchment paper lined baking sheet.

 

This recipe is a fun take on a loaded baked potato. They’re simple to make and budget friendly. Potatoes are so delicious and versatile, with plenty of options like these garlic dill potatoes and this loaded potato salad that’s perfect for picnics and game-day festivities.

 

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Ingredients

  • 1¼ – 1½ pounds Russet Potatoes (about 3 medium potatoes), scrubbed clean and sliced into roughly ½ inch rounds
  • 1½ tablespoon Olive Oil
  • ½ teaspoon Salt, we used kosher salt
  • ¼ teaspoon Black Pepper
  • 1 – 1½ cup Shredded Cheddar Cheese, we used medium cheddar
  • 4 – 5 Bacon Slices, cooked crispy and crumbled

Optional toppings suggestions

  • Sour Cream
  • Sliced Green Onions
  • Chopped Chives
  • Diced Tomatoes
  • Dried or Fresh Herbs (oregano, thyme, rosemary, parsley, etc.)
  • Hot Sauce
  • Crushed Red Pepper

You will also need

 

Make the bacon

Cook the bacon until crispy. You can make it ahead of time, or use leftover bacon (is that even a thing?). Here are three popular methods to choose from:

  • Oven preparation: Preheat oven to 375°F. Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping. Cook for approximately 20 – 30 minutes, until it’s cooked and crispy. Remove the baking sheet from the oven then transfer the bacon to a pan or plate lined with a paper towel to drain. For step by step instructions (including pictures) check out article on how to make oven bacon.
  • Microwave preparation: Line a large, microwave safe plate with 2 good quality paper towels. Arrange the bacon slices on the plate and place 2 paper towels on top. Microwave for 3-4 minutes on high heat. Then check on it by carefully lifting the paper towel. Give the bacon an additional 1-2 minutes and check it again. Continue until it’s cooked crisp. Be very careful removing the plate from the microwave it will be very HOT!
  • Skillet/stovetop preparation: Add the bacon to a large skillet, without overlapping. Cook on medium heat until it’s crispy, turning occasionally. Remove from the skillet and transfer to a pan or plate lined with a paper towel to drain.

 

Prep Work

Preheat oven 350°F

 

Leave the peel on the potatoes, they hold up better, it’s less work, plus there’s some nutrient value in it. Since we are leaving that peel on, scrub them really well with a vegetable brush.

 

Cut each potato into approximately ½ inch rounds. Don’t make them too thin and try to get them all roughly the same size so that they cook at the same rate.

A sliced russet potato on a wood cutting board.

 

Line a baking sheet with parchment paper. Arrange the potato slices so they are close together, but not overlapping. Brush them lightly with olive oil.

A blue silicone pastry brush applying olive oil on a potato slice.

 

Sprinkle with half of the salt and pepper. Turn each round and brush the underside. Then, season them with the remaining salt and pepper.

Potato slices arranged in rows on a parchment lined baking sheet.

 

Bake the potato rounds

Bake the potatoes in the preheated oven for 15 minutes. Turn each slice and cook an additional 5-10 minutes or until they’re tender. A knife or fork should slide in and out without any resistance.

 

Remove baking sheet from oven. Top each potato slice with a heaping teaspoon of shredded cheese and ¼ teaspoon of crumbled bacon.

Shredded cheddar cheese and crumbled bacon on the baked potato rounds.

 

Return them to oven, cook for 3-5 minutes until the cheese is melted.

The baked potato slices arranged on a parchment paper lined baking sheet.

 

Once done you can top with a dollop of sour cream and some sliced chives, green onions or with your topping of choice. You can also set up different toppings and let everyone customize their own. See the optional toppings suggestions above for more ideas. Makes about 24 rounds

 

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A close up of the potato with melted cheese and crumbled bacon on a baking sheet.
Print Recipe
5 from 1 vote

Baked Potato Slices

These baked potato slices topped with melted cheddar cheese and crispy, crumbled bacon make a great appetizer or side dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: potatoes
Servings: 6
Calories: 311kcal
Author: Elizabeth

Ingredients

  • 1¼ - 1½ pounds Russet Potatoes about 3 medium potatoes, scrubbed clean and sliced into roughly ½ inch rounds
  • tablespoons Olive Oil
  • ½ teaspoon Salt we used kosher salt
  • ¼ teaspoon Black Pepper
  • 1 - 1½ cup Shredded Cheddar Cheese we used medium cheddar
  • 4 - 5 Bacon Slices cooked crispy and crumbled

Instructions

  • You will also need: Large baking sheet, Parchment paper, Pastry brush
  • Preheat oven 350°F
  • Scrub the potatoes well.
  • Cut each potato into approximately ½ inch rounds. Don’t make them too thin and try to get them all roughly the same size so that they cook at the same rate.
  • Line a baking sheet with parchment paper. Arrange the potato slices so they are close together, but not overlapping. Brush them lightly with olive oil.
  • Sprinkle with half of the salt and pepper. Turn each round and brush the underside. Then season them with the remaining salt and pepper.
  • Bake the potatoes in the preheated oven for 15 minutes. Turn each slice and cook an additional 5-10 minutes or until they are tender. A knife or fork should slide in and out without any resistance.
  • Remove baking sheet from oven. Top each potato slice with a heaping teaspoon of shredded cheese and ¼ teaspoon of crumbled bacon.
  • Return them to oven, cook for 3-5 minutes until the cheese is melted.
  • Serve as they are, or garnish as desired, see toppings suggestions below. Makes about 24 slices.

Notes

Optional toppings suggestions: Sour Cream, Sliced Green Onions, Chopped Chives, Diced Tomatoes, Dried or Fresh Herbs (oregano, thyme, rosemary, parsley, etc.), Hot Sauce, Crushed Red Pepper

Nutrition

Calories: 311kcal | Carbohydrates: 21g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 496mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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