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.
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.
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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 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.
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
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.
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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Baked Potato Slices
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.
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