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Pull these oven-baked potato rounds out for your next hangout—they’re pure comfort. The middle turns out buttery and soft, the edges crunch up beautifully, and every slice gets loaded with gooey cheddar and hearty bacon crumbles. All the goodness of a loaded baked potato but, you know, way easier to eat with your fingers. Get them dunked in some zippy sour cream and they disappear fast.
First time I served these at my kid’s sleepover, they were gone before I blinked. I always make extra now. Trust me, you’ll want a double batch.
Tasty Ingredients
- Sour cream: For dunking and adding some creamy, tangy vibes Use the full-fat one if you want it extra rich
- Green onions: For a pop of color and brightness Look for perky green stalks without wilt
- Italian seasoning: Sprinkled for an herbal kick Go for a mix where oregano and basil shine
- Bacon: Fry up thick slices for the best crispy and savory bits Go with the meatiest bacon you can grab
- Cheddar cheese: Use sharp cheddar for bold cheesy flavor Freshly shredding it will make it melt so much better
- Salt and black pepper: Simple, but makes everything tastier Freshly cracked black pepper is where it's at
- Vegetable oil: Helps everything get that golden crust Stick with canola or olive for a neutral flavor
- Russet potatoes: Big on that classic fluff and crispy skin Give them a good scrub before slicing
Easy How-To
- Top and Finish:
- After baking, carefully get those hot potato rounds out Sprinkle chopped green onions and finish with a shake of Italian seasoning Eat them hot with a big spoonful of sour cream—so good
- Add Bacon and Cheese:
- Drop the oven temp to 350 Scoop shredded cheddar evenly over every slice and pile on bacon crumbles Make sure no one misses out on cheesy, meaty bites Pop them back in just till the cheese gets nice and bubbly, about five minutes
- Sizzle with Bacon Drippings:
- Pull the tray out and brush bacon drippings over each potato Flip and brush the other side Pop them back in for another ten to get that deep, savory crunch
- Bake on Round One:
- Slide the seasoned potato slices into your hot oven Bake for about 25 minutes so the bottoms caramelize and edges crisp
- Bacon Time:
- Cook the bacon in a cold pan, low and slow, flipping now and then till every side is crunchy Move to paper towels and let cool Then crumble up for topping Don’t toss those drippings—you’ll need them
- Slice and Prep Potatoes:
- Scrub your russets and dry off any moisture Slice rounds about a half-inch thick so they’re sturdy enough without burning
- Oil and Season:
- Lay out the potato pieces, brush both sides with oil, sprinkle with salt and pepper so every bite tastes amazing
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Sharp cheddar is my go-to for this—those crispy bits on the edges and the melted goo in the middle hit every time. It takes me back to Sunday dinners with my grandma’s baked potatoes, but way easier and honestly, a lot more fun.
Storage Guide
Slide leftovers into a sealed container and stash in the fridge for up to four days. Pop them onto a sheet and reheat at 350 till the cheese is oozy and tops are crisp again. If you want to freeze, skip the green onions, wrap the rest tightly in foil, and freeze. Reheat straight from frozen in a 325 oven till hot through.
Swap Ideas
No cheddar? Monterey Jack melts creamy and smooth. Pepper jack brings some heat if you like things sassy. No bacon handy? Steam fresh broccoli, chop it up, and use that for a veggie spin. Ranch seasoning can totally swap in for Italian, just sprinkle it before melting the cheese.
Fun Ways to Serve
Pile these on a tray with bowls of sour cream, salsa, and chopped chives for dipping. They’re a solid side next to burgers or anything off the grill. For something heartier, add a big salad and call it dinner.
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Background + Story
Loaded potato skins have always been a favorite at bars and classic diners. Turning them into easy-to-eat slices is my playful twist—and people always want seconds because they’re less messy and bake up so much faster. Love how nostalgic snacks like this come back in style!
Frequently Asked Questions
- → What’s the best thickness for these potato rounds?
Cut them to about half an inch thick. That way you get crisp sides and a soft bite in the middle.
- → Any other cheese ideas besides cheddar?
Monterrey Jack melts really nicely and has a gentle taste. Or mix a few cheeses together to change things up.
- → Can this be done without bacon?
Of course! Top with some steamed broccoli or sautéed mushrooms for a veggie version.
- → How do I store and warm up leftovers?
Pop them in a sealed container in the fridge for up to 4 days. Heat them at 350°F in your oven until they turn crispy again.
- → Is freezing these possible?
Yep, freeze them before adding the green onions. Bake at 325°F for 8-10 minutes to make them hot again.
- → Can I use different seasonings?
Definitely! Try ranch seasoning or toss on other herbs to switch up the flavor.