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    Home » Recipes » Appetizers and Party Food

    Baked Potato Slices

    Published: Sep 5, 2020 · Modified: Feb 3, 2023 by Elizabeth · Leave a Comment

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    A graphic with two images of the finished potatoes, one is a close up and in the middle there's the title of the recipe in white letters on a dark gray background..

    These baked potato slices topped with melted cheddar cheese and crispy, crumbled bacon make a great appetizer or side dish. This recipe is a fun take on a loaded baked potato. They are simple to make and budget friendly.

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

    Potatoes are delicious and versatile. They offer plenty of recipe options like these garlic parsley potatoes and this loaded potato salad that’s perfect for picnics and game-day parties.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    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

    • Large baking sheet
    • Parchment paper
    • Pastry brush

    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 cooking 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.

    Instructions

    Preheat oven 350°F

    Leave the peel on the potatoes, they hold up better and it is less work. Scrub them really well with a vegetable brush since we are leaving the peel on.

    A sliced russet potato on a wood cutting board.

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

    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.

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

    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

    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.

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

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

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

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

    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. Makes about 24 rounds

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    The baked potato slices arranged on a parchment paper lined baking sheet.
    Print Recipe
    5 from 2 votes

    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 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes 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
    • 1½ 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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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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