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These baked potato slices are the ultimate cozy snack for parties or family movie nights. They come out of the oven crisp on the edges and buttery soft in the center, covered with gooey melted cheddar and savory crumbled bacon. Every bite has all the best parts of a loaded baked potato, but in finger food form. Perfect for dipping into tangy sour cream.
When I made these for my daughter’s birthday sleepover, they vanished before I could even try one. Now I always bake a double batch just to be safe.
Ingredients
- Russet potatoes: Classic potato flavor with a creamy inside and crispy skin Always scrub them clean before slicing
- Vegetable oil: This helps the slices turn golden brown Choose canola or olive oil for best results and mild taste
- Salt and ground black pepper: A simple way to boost all the flavors freshly cracked pepper adds a nice kick
- Cheddar cheese: Choose sharp cheddar for that punchy cheesy top Shred it yourself for creamier melting
- Bacon: Savory and crispy when cooked from raw Look for thick cut bacon for extra crunch and meaty bites
- Italian seasoning: This blend gives a burst of herby flavor Use a quality mix with oregano and basil as the first ingredient
- Green onions: They add freshness and color Choose firm stalks with bright green tops
- Sour cream: For dipping and that creamy tanginess Use full fat for the richest texture
Step-by-Step Instructions
- Prepare the Potatoes:
- Wash the russet potatoes thoroughly and pat them dry Slice them into half inch thick rounds so each piece is substantial enough to get crispy but not burn
- Oil and Season:
- Lay the potato slices flat on a baking sheet Brush each top with oil using a pastry brush then flip and brush the other side Season both sides lightly with salt and pepper for even flavor
- Bake First Round:
- Place the prepared potatoes in a preheated oven at three seventy five degrees Bake for about twenty five minutes until the bottoms are beginning to brown and the edges are crisping up
- Cook the Bacon:
- While potatoes bake place your bacon slices in a cold skillet over low heat Slowly cook turning with tongs so all sides cook evenly and become extra crispy Once done transfer to paper towels and let cool then crumble into small pieces Save the delicious bacon drippings
- Brush with Bacon Drippings and Bake Again:
- Once the potatoes have baked remove from the oven and brush each one with some of the reserved bacon drippings Flip them over and brush the other side as well Return to the oven for another ten minutes to deepen the flavor and get them extra crisp
- Add Cheese and Bacon:
- Lower the oven heat to three fifty degrees Evenly sprinkle shredded cheddar over the tops of each potato slice Top with lots of crumbled bacon so every bite gets some cheesy and meaty goodness Slide the tray back in the oven for about five minutes or until the cheese bubbles and melts handsomely
- Finish and Serve:
- Take your potatoes out carefully Sprinkle Italian seasoning over all the slices then finish with diced green onions Serve immediately with a bowl of sour cream for dipping and devour while hot
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Cheddar cheese is my secret star here I love how it gets slightly crispy at the edges but stays melty and rich inside It reminds me of the loaded baked potatoes my grandma used to serve every Sunday but this version is ten times easier and even more fun for snacking
Storage Tips
Stash leftovers in an airtight container in your refrigerator They will stay fresh for up to four days To reheat arrange the slices on a baking sheet and warm them at three fifty degrees until the cheese is gooey again and the edges are crisp If you want to freeze them skip topping with green onions and wrap tightly in foil To serve from frozen simply bake at three twenty five degrees until heated through
Ingredient Substitutions
You can swap in Monterey Jack if you want a milder cheese with even melt Or try pepper jack if you like some extra kick Out of bacon Steam a few broccoli florets and chop them up for a vegetarian version Ranch seasoning also works well in place of Italian seasoning just sprinkle before melting the cheese
Serving Suggestions
Serve these potato slices as a party platter with small bowls of sour cream salsa and chopped fresh chives They make the perfect side for anything from grilled steaks to burgers For a full meal just serve with a big salad and you are set
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Cultural and Historical Context
Loaded potato skins have always been a staple at American diners and sports bars Potato slices are my fun take on that classic always getting rave reviews for being less messy and faster to bake I love seeing their retro charm come back at gatherings
Frequently Asked Questions
- → How thick should the potato slices be?
For best results, slice potatoes about 1/2-inch thick. This thickness ensures the edges cook up crispy while the inside stays tender.
- → What cheeses work well besides cheddar?
Monterrey Jack is a great alternative, offering a creamy melt and mild flavor. You can even blend cheeses for variation.
- → Can I make this without bacon?
Absolutely! Try topping with steamed broccoli or even sautéed mushrooms for a delicious meatless option.
- → How should leftovers be stored and reheated?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed and crispy again.
- → Is freezing possible?
Yes, freeze baked potato slices (without green onions) and reheat in a 325°F oven for about 8-10 minutes until hot.
- → Can seasoning be changed?
Ranch seasoning or fresh herbs can easily replace Italian seasoning for a new flavor profile.