Description
Loaded Sliced Baked Potatoes
Crispy, cheesy, bacon-topped potato rounds—perfect for parties, game days, or finger-food dinners.
Ingredients
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3–4 large russet potatoes, scrubbed
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2–3 tbsp melted butter (or olive/avocado oil for dairy-free)
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Salt and pepper, to taste
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1 cup shredded sharp cheddar cheese
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4–5 slices cooked bacon, chopped
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2–3 tbsp chopped green onions
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Sour cream, for dipping
Optional creative twists:
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Pizza style: mozzarella, mini pepperoni, oregano, serve with marinara
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Buffalo chicken: shredded rotisserie chicken in buffalo sauce + blue cheese
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BBQ loaded: Monterey Jack & cheddar, pulled pork or brisket, BBQ sauce
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Veggie delight: omit bacon, add broccoli, bell peppers, mushrooms
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Sweet potato swap: use sweet potatoes instead of russets
Instructions
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Preheat Oven: 400°F (200°C). Line a large baking sheet with parchment paper.
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Slice Potatoes: Cut into ¼-inch thick rounds. Arrange in a single layer on the sheet.
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Season: Brush both sides with melted butter, then sprinkle generously with salt and pepper.
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Bake: 30 minutes, flipping halfway through, until tender with golden, crispy edges.
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Add Toppings: Sprinkle cheese, bacon, and most green onions on top. Return to oven for 5 minutes until cheese is melted and bubbly.
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Serve: Let cool 1–2 minutes, garnish with remaining green onions, and serve with sour cream or other dips.
Notes
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Avoid sticking: use parchment paper and brush well with butter/oil.
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Crispy, not soggy: give each slice space on the pan; don’t overcrowd.
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Make ahead: slice potatoes and soak in cold water (up to 24 hours); cook bacon ahead.
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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