Baked Potato Slices
These baked potato slices topped with melted cheddar cheese and crispy, crumbled bacon make a great appetizer or side dish.
Servings 6
Calories 311kcal
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