The Ultimate Party Starter: Loaded Sliced Baked Potatoes

Hey friends, Beau here! Let’s get real for a second. We all have that one dish we’re secretly hoping shows up at every party, game day spread, or family potluck. You know the one—the dish that makes your eyes light up, the one you strategically position yourself near so you can grab “just one more” without looking too obvious. For me, that dish has always been the humble, yet heroic, loaded baked potato.

But let’s be honest, while a classic baked potato is a thing of beauty, it’s not exactly the most practical party food. You need a plate, a fork, a knife, and maybe even a napkin tucked into your shirt. It’s a whole production! I found myself dreaming of a way to capture all that glorious flavor—the crispy skin, the fluffy interior, the river of melted cheese, the salty bacon—in a format that was easy to share, perfect for dipping, and an absolute joy to eat with your hands.

And that, my friends, is how my recipe for Loaded Sliced Baked Potato Rounds was born. Think of these as the ultimate potato upgrade. We’re taking a trusty russet, slicing it into golden rounds, and loading each one up with all your favorite toppings. The result? A crispy, cheesy, bacon-y bite of heaven that’s guaranteed to disappear from the tray faster than you can say “sour cream.” They’re simple to make, incredibly fun to eat, and they have this magical way of bringing everyone together around the food. So, preheat that oven and let’s make some magic happen!

A Potato Epiphany: Where It All Began

This recipe didn’t come to me in a fancy test kitchen; it was born out of a little bit of desperation and a whole lot of nostalgia. Picture this: It’s my first big game day party in my first real apartment. The place is packed, the game is on, and I’ve foolishly decided to make fully-loaded baked potatoes for a crowd. Chaos ensued. My tiny oven could only fit four potatoes at a time, people were juggling hot spuds on flimsy paper plates, and I was playing the role of a short-order cook, frantically reloading toppings.

In a moment of panic, I looked at the last few raw potatoes I had left and had a flashback to my mom making simple fried potato rounds as a quick side for breakfast. A lightbulb went off. What if I baked slices instead of whole potatoes? I sliced them up, tossed them with the butter and salt I had on hand, and crossed my fingers. Thirty minutes later, I pulled out a tray of golden, crispy-edged rounds. We just started piling the leftover cheese, bacon, and green onions on top and stuck them back in the oven. The reaction was instantaneous. They were a smash hit! That messy, chaotic night taught me a valuable lesson: the best recipes aren’t about being perfect; they’re about being clever, resourceful, and focused on flavor and fun. This dish has been a staple in my home ever since.

Gathering Your Potato Posse: The Ingredients

One of the best things about this recipe is its beautiful simplicity. You only need a handful of humble ingredients to create something truly spectacular. Here’s your shopping list, complete with a few of my chef-y insights to help you nail it every single time.

• 3–4 large Russet Potatoes: These are our MVPs! Russets have a high starch content and thick skin, which gives us that gloriously fluffy interior and crispy edge we’re after. No need to peel them—the skin adds great texture and flavor. Chef’s Tip: Give them a good scrub under cold water to remove any dirt. If your potatoes have any green spots, be sure to cut those away.
• 2–3 tablespoons Melted Butter: This is our key to golden-brown goodness. The butter helps the salt and pepper stick and gives each slice a rich, savory flavor. Substitution Tip: For a dairy-free version, a good olive oil or avocado oil works wonderfully.
• Salt and Pepper, to taste: Don’t be shy here! Potatoes need a good amount of seasoning. I use kosher salt and freshly cracked black pepper for the best flavor.
• 1 cup shredded Sharp Cheddar Cheese: The sharper the cheddar, the more flavor punch you get! I always recommend shredding your own cheese from a block. Pre-shredded bags contain anti-caking agents that can prevent it from melting as smoothly and beautifully.
• 4–5 slices cooked Bacon, chopped: BACON. It adds that irreplaceable smoky, salty, crunchy element. Chef’s Hack: Baking your bacon is a game-changer for recipes like this! Lay the strips on a foil-lined sheet and bake at 400°F for 15-20 minutes. It gets perfectly crispy with minimal mess.
• 2–3 tablespoons chopped Green Onion: These little green gems provide a fresh, sharp contrast to all the rich, cheesy goodness. They’re the pop of color and flavor that ties everything together.
• Sour Cream, for dipping: The cool, tangy dip is the perfect partner for our warm, loaded potato rounds. It’s non-negotiable in my book!

Let’s Get Cooking: The Step-by-Step Guide

Alright, team, it’s go-time! This process is straightforward, but I’ve packed in a few of my favorite kitchen hacks to ensure your potato rounds are nothing short of phenomenal.

1. Preheat your oven to 400°F (200°C). A properly preheated oven is crucial for getting that instant sizzle and crispiness we want. While it’s heating up, grab a large baking sheet and line it with parchment paper. Chef’s Hack: The parchment paper isn’t just for easy cleanup; it also prevents the potatoes from sticking without making them greasy. A little spritz of cooking spray on the parchment never hurts, though!
2. Slice your scrubbed potatoes into 1/4-inch thick rounds. Consistency is key here! If your slices are all different thicknesses, they’ll cook unevenly—some will be burnt while others are still raw in the middle. Using a sharp knife and taking your time will pay off big time. Chef’s Insight: Don’t worry about making them absolutely perfect. A little rustic charm is a good thing! Just aim for that 1/4-inch sweet spot.
3. Arrange the potato rounds in a single layer on your prepared baking sheet. Give them a little personal space! If they’re too crowded, they’ll steam instead of roast and we’ll end up with soggy potatoes. We want crispy. If you need to, use two baking sheets. It’s worth it.
4. Brush both sides of each potato round with the melted butter and season generously with salt and pepper. Get in there and make sure every nook and cranny is coated. This butter-and-seasoning layer is what builds our foundational flavor. Don’t just drizzle—brush it on for maximum coverage.
5. Bake for 30 minutes, or until the potatoes are tender and starting to turn golden and crisp around the edges. I like to give the pan a quick flip halfway through (around the 15-minute mark) to ensure even browning. You’ll know they’re ready when you can easily pierce one with a fork.
6. Pull the tray out of the oven (carefully, it’s hot!) and immediately sprinkle the shredded cheese, chopped bacon, and most of your green onions over the top. Work relatively quickly so the residual heat can start melting the cheese right away. I like to save a pinch of green onion for a fresh garnish at the end.
7. Return the tray to the oven for another 5 minutes, or just until the cheese is fully melted, bubbly, and glorious. Keep a close eye on it! It doesn’t take long. We’re just melting the cheese, not cooking the toppings.
8. Remove from the oven and let them cool for just a minute or two on the tray. This allows the cheese to set slightly so it doesn’t all slide off when you pick one up. Now, transfer them to a serving platter, sprinkle with the remaining green onions, and get ready for the compliments to roll in!

The Grand Finale: Serving Your Masterpiece

Presentation is part of the fun! I love serving these piled high on a big wooden cutting board or a rustic ceramic platter. Place a generous bowl of cool, creamy sour cream right in the center for dipping. For an extra touch, you can offer a few other dipping options like zesty ranch dressing, a spicy chipotle aioli, or even a drizzle of hot sauce for those who like a kick.

These loaded potato rounds are the ultimate social food. They’re perfect for a finger-food appetizer spread, an irresistible game-day snack, or a fun and interactive side dish alongside grilled steak, roasted chicken, or a big, crisp salad. Watch how they bring people together—it’s a beautiful thing!

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the potato world is your oyster! Here are a few of my favorite ways to switch things up and keep it exciting.

• The Pizza Party: Swap the cheddar for low-moisture mozzarella, skip the bacon, and top with mini pepperoni slices and a sprinkle of dried oregano before the final bake. Serve with warm marinara sauce for dipping instead of sour cream.
• The Buffalo Chicken Dip: After the initial bake, top each round with a small spoonful of shredded rotisserie chicken tossed in buffalo sauce, then a sprinkle of blue cheese crumbles and cheddar. Bake until melty and serve with a side of ranch dressing.
• The Fully Loaded BBQ: Use a Monterey Jack and cheddar blend, top with pulled pork or chopped brisket, and a drizzle of your favorite BBQ sauce. A little pickled red onion on top after baking adds a fantastic tang.
• Garden Veggie Delight (Vegetarian): Omit the bacon. Top with a mix of cheeses, then add finely chopped broccoli florets, diced red bell pepper, and thinly sliced mushrooms before the final bake. The veggies will soften perfectly.
• The Sweet Potato Swap: For a slightly sweeter, nutrient-packed version, use sweet potatoes! Their natural sweetness pairs amazingly with the salty bacon and sharp cheddar. Just follow the same method.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has evolved so much since that chaotic game day years ago. I’ve learned that the type of potato really does matter (I tried it with waxy red potatoes once—trust me, stick with russets!). I’ve also found that a light sprinkle of garlic powder or smoked paprika with the initial salt and pepper can add a wonderful depth of flavor. The best part? This recipe is incredibly forgiving. Even if your slices aren’t perfect, or you burn a few edges (we’ve all been there!), they will still taste absolutely delicious. Food, at its heart, is about joy and connection, not perfection. These little potato rounds deliver on that promise every single time.

Your Questions, Answered!

Q: My potato rounds are sticking to the pan! What did I do wrong?
A: The two biggest culprits are not using enough fat (butter/oil) or not using parchment paper. Parchment paper is a true lifesaver for this recipe. Also, make sure you let the potatoes cook for the full 30 minutes before trying to move them—they’ll naturally release from the pan once they’ve crisped up.

Q: Can I make these ahead of time?
A: You can absolutely do some prep work ahead! You can slice the potatoes and keep them submerged in a bowl of cold water in the fridge for up to 24 hours (this also helps remove excess starch). Just be sure to pat them completely dry before tossing with butter and baking. You can also cook the bacon and chop the green onions ahead of time.

Q: Why are my potatoes soggy instead of crispy?
A: Sogginess usually means they were overcrowded on the baking sheet. They need space for the moisture to evaporate! Always bake in a single layer with a little room between each round. Using two sheets is better than one overcrowded one.

Q: What’s the best way to reheat leftovers?
A> While they’re best fresh, you can reheat them in a 375°F oven or a toaster oven for about 5-10 minutes until warm and crispy again. I don’t recommend the microwave, as it will make them soft and rubbery.

Loaded Sliced Baked Potatoes

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Loaded Sliced Baked Potatoes

Crispy, cheesy, bacon-topped potato rounds—perfect for parties, game days, or finger-food dinners.

---

Ingredients

Scale 1x2x3x

• 3–4 large russet potatoes, scrubbed

• 2–3 tbsp melted butter (or olive/avocado oil for dairy-free)

• Salt and pepper, to taste

• 1 cup shredded sharp cheddar cheese

• 4–5 slices cooked bacon, chopped

• 2–3 tbsp chopped green onions

• Sour cream, for dipping

Optional creative twists:

• Pizza style: mozzarella, mini pepperoni, oregano, serve with marinara

• Buffalo chicken: shredded rotisserie chicken in buffalo sauce + blue cheese

• BBQ loaded: Monterey Jack & cheddar, pulled pork or brisket, BBQ sauce

• Veggie delight: omit bacon, add broccoli, bell peppers, mushrooms

• Sweet potato swap: use sweet potatoes instead of russets

---

Instructions

• Preheat Oven: 400°F (200°C). Line a large baking sheet with parchment paper.

• Slice Potatoes: Cut into ¼-inch thick rounds. Arrange in a single layer on the sheet.

• Season: Brush both sides with melted butter, then sprinkle generously with salt and pepper.

• Bake: 30 minutes, flipping halfway through, until tender with golden, crispy edges.

• Add Toppings: Sprinkle cheese, bacon, and most green onions on top. Return to oven for 5 minutes until cheese is melted and bubbly.

• Serve: Let cool 1–2 minutes, garnish with remaining green onions, and serve with sour cream or other dips.

Notes

• Avoid sticking: use parchment paper and brush well with butter/oil.

• Crispy, not soggy: give each slice space on the pan; don’t overcrowd.

• Make ahead: slice potatoes and soak in cold water (up to 24 hours); cook bacon ahead.

• Reheat: 375°F oven for 5–10 minutes; avoid the microwave to keep crispiness.

Nutrition

• Calories: 250 Calo per serving
• Fat: 15g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g

Let’s Talk Nutrition & Prep

Now, I’m not a nutritionist, I’m a comfort food chef! But I believe it’s always helpful to have a general idea of what you’re enjoying. This nutritional information is an estimate based on the core recipe and can vary based on your specific ingredients and portion sizes.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serves: 4–6

Nutrition (per serving, approx. 6-8 slices):
Calories: ~250 | Protein: 7g | Fat: 15g | Carbohydrates: 22g | Fiber: 2g

Remember, these are a treat, a celebration food! They provide energy from carbohydrates, protein from the cheese and bacon, and yes, a bit of fat for flavor and satiety. The key, as with all good things, is to enjoy them as part of a balanced diet. You can lighten them up by using a reduced-fat cheese or turkey bacon, but sometimes, the classic, full-flavored version is just what the soul needs.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite way to turn a simple potato into a show-stopping, crowd-pleasing masterpiece. This recipe is a testament to the idea that the best food doesn’t have to be complicated. It’s about taking humble ingredients, treating them with a little love and creativity, and creating something that truly makes people happy.

I hope you and your loved ones adore these Loaded Sliced Baked Potato Rounds as much as I do. They’re more than just a recipe; they’re a reminder to have fun in the kitchen, to not take food too seriously, and to always, always make room for a little extra cheese.

If you make them, I’d be absolutely thrilled to see your creations! Tag me on social @FeasticalBeau or @Feastical with your photos. Now, go forth and get your potato on! Happy cooking!