Loaded Baked Potato Slices

Description

These Loaded Baked Potato Slices (also known as Potato Rounds) are the ultimate crowd-pleasing appetizer or side dish. Think of them as a deconstructed potato skin! Thick slices of hearty russet potatoes are roasted until tender with crispy edges, then smothered in gooey melted cheddar cheese and savory bacon bits. They are perfect for game day, holiday gatherings, or simply a comforting weekend snack.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 people (about 3-4 slices per person)

Ingredients

3 large Russet potatoes, scrubbed clean (unpeeled)
2 tablespoons olive oil or melted butter
1 teaspoon garlic powder
½ teaspoon paprika (optional, for color and slight smokiness)
Salt and freshly ground black pepper, to taste
1 ½ cups sharp cheddar cheese, freshly grated
½ cup bacon, cooked crisp and crumbled (about 6 thick-cut slices)
Optional Garnishes: Freshly chopped chives, green onions, and sour cream or ranch dressing for dipping.

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper and lightly spray with non-stick cooking spray.
Slice the Potatoes: Cut the potatoes into uniform rounds, about ¼ to ½-inch thick. Keeping them uniform ensures they all cook at the same rate.
Season the Rounds: In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
First Bake: Arrange the potato slices in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway through, until they are golden brown and easily pierced with a fork.
Add the Toppings: Remove the baking sheet from the oven. Carefully top each potato slice with a generous mound of grated cheddar cheese and a sprinkle of crumbled bacon.
Second Bake: Return to the oven for 3 to 5 minutes, or until the cheese is completely melted and bubbly.
Garnish and Serve: Remove from the oven, sprinkle with fresh chives, and serve immediately with sour cream on the side.

Notes & Tips

For Crispier Edges: Soak the raw potato slices in cold water for 30 minutes before baking to remove excess starch. Pat them completely dry with a paper towel before tossing them in oil.
Cheese Matters: Always try to grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
Make it Vegetarian: Swap the bacon for vegetarian bacon bits, or top with black beans, diced jalapeños, and corn instead!
Air Fryer Method: You can cook these in an air fryer at 380°F for 15-18 minutes, flipping halfway, then add toppings and air fry for 2 more minutes until melted.

Estimated Nutritional Information (per serving)

Calories: ~285 kcal
Protein: 10g
Carbohydrates: 22g
Fat: 17g
Fiber: 2g
Sugar: 1g
Sodium: 420mg

Health Benefits

While this is an indulgent treat, the base ingredients do offer nutritional value when enjoyed in moderation:

Potatoes: A fantastic source of Vitamin C, Vitamin B6, and potassium (even more than a banana!). Keeping the skin on adds valuable dietary fiber.
Cheese: Provides a good dose of calcium for bone health and high-quality protein.

Q&A

Q: Can I make these ahead of time? A: It is best to serve them fresh so the potatoes don’t get soggy. However, you can prep by slicing the potatoes and keeping them submerged in water in the fridge, and frying the bacon up to 2 days in advance.

Q: What kind of potatoes work best? A: Russet potatoes are ideal because of their high starch content, which helps the insides get fluffy while the outside crisps up. Yukon Gold is a great second choice for a creamier texture.

Q: Are these gluten-free? A: Yes! As long as your bacon is certified gluten-free (most are, but it’s always good to check the label), this entire recipe is naturally gluten-free.