Loaded Baked Potato Slices
A simple, crowd-pleasing snack that tastes like a loaded baked potato in bite-sized form. Thinly sliced potatoes get crisp in the oven, then are piled with melty cheese and smoky bacon for a party-ready appetizer, weeknight side, or game-day finger food. I make a big tray when friends come over because it travels well, reheats nicely, and disappears fast.
What makes this recipe special
These loaded baked potato slices hit the same comforting notes as the whole baked potato—crispy edges, tender centers, molten cheese, and salty bacon—without the long bake or the forks and plates. They’re fast, budget-friendly, and endlessly shareable, which makes them perfect for potlucks, casual dinners, or a snack board.
“Crispy, cheesy, and ridiculously easy—my guests thought I’d slaved over a complicated appetizer.” — a favorite weekend guest
If you want a heartier, casserole-style version for bigger gatherings, try the loaded baked potato casserole for a similar flavor in a tray bake.
The cooking process explained
Quick overview: wash and thinly slice potatoes, toss with oil and seasoning, and roast until the edges are golden and the centers are tender. Scatter cheese and bacon, return to the oven until the cheese bubbles, then garnish. It’s two oven stages—one to crisp the potatoes, one to finish the toppings—so you get crunchy bottoms and gooey tops.
Timing highlights:
- Prep: 10–15 minutes (slicing is the longest part)
- Roast: 25–30 minutes at 400°F (200°C)
- Finish with toppings: 5–10 minutes until cheese melts
What you’ll need
- 4 large potatoes (Russet or Yukon Gold work best; Yukon Gold gives a slightly creamier center)
- 2 cups shredded cheese (sharp cheddar is classic; try pepper jack or Monterey Jack for a kick)
- 1 cup cooked bacon, crumbled (substitute cooked pancetta or turkey bacon)
- 2 tablespoons olive oil (or melted butter for richer flavor)
- Salt and freshly ground black pepper, to taste
- Chives or green onions for garnish (optional)
For brunch pairings, these also go beautifully with a bright baked egg dish like baked feta eggs with tomatoes and spinach.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or use a lightly oiled rimmed sheet.
- Wash the potatoes well and slice them about 1/4 inch (6 mm) thick. Keep slices uniform so they cook evenly.
- Arrange the slices in a single layer on the sheet. Drizzle with olive oil and use your hands or tongs to coat each slice. Season lightly with salt and pepper.
- Roast for 25–30 minutes. Halfway through, flip any slices that look uneven so both sides crisp. Edges should be golden brown and centers tender when pierced with a fork.
- Remove the tray from the oven. Evenly sprinkle the shredded cheese and crumbled bacon over the hot slices.
- Return to the oven for 5–10 minutes, just long enough for the cheese to melt and bubble.
- Finish with chopped chives or green onions and serve warm.
Best ways to enjoy it
These slices are flexible. Serve them:
- As an appetizer on a platter with sour cream or ranch for dipping.
- Alongside grilled meats or a green salad to make a full meal.
- At brunch paired with sweet and savory options — try them with baked protein pancake bowls for a balanced spread. Plate on a large board for parties or stack them on a dinner plate for a family-style side.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. To reheat and restore crispiness:
- Oven: 375°F (190°C) on a baking sheet for 8–12 minutes.
- Air fryer: 350°F (175°C) for 4–6 minutes. Avoid microwaving if you want them crisp; the microwave will make them soft. To freeze: flash-freeze single-layer slices on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 400°F (200°C) for 12–18 minutes, checking frequently.
Pro chef tips
- Dry potatoes = crispier slices. Pat slices dry after washing to remove surface moisture.
- Keep thickness consistent: use a mandoline if you have one, or a sharp knife and steady hand.
- Don’t overcrowd the pan; air circulation is key to browning. Use two pans if needed.
- For extra crunch, finish with a quick broil (30–60 seconds) on high—watch closely to avoid burning.
- If you want a meaty twist, layer these ideas into a casserole inspired by a cheesy ground beef potato casserole by adding seasoned cooked ground beef before the final cheese bake.
Creative twists
- Vegetarian: Skip bacon and top with caramelized onions, sautéed mushrooms, and thyme.
- Ranch or buffalo: Toss cooked slices lightly with ranch or buffalo sauce before adding cheese for a flavor boost.
- Loaded breakfast: Top with a soft-poached egg and hot sauce.
- Dairy-free: Use a plant-based shredded cheese and omit bacon or use smoked tempeh crumbles.
- Spice it up: Add smoked paprika, garlic powder, or a pinch of cayenne to the seasoning.
Common questions
Q: Can I make these ahead of time? A: Partially—roast the potato slices ahead, cool, and refrigerate for up to 24 hours. At serving time, add cheese and bacon and bake until the cheese melts. For best crispiness, reheat in the oven rather than the microwave.
Q: What potato is best for crispiness? A: Russets have higher starch and give the crispiest edges; Yukon Gold will be slightly creamier in the center. Either works—just keep slices uniform.
Q: How thin should I slice the potatoes? A: About 1/4 inch (6 mm). Thinner slices get crispier faster; thicker slices stay tender but take longer to cook.
Q: Can I use raw bacon instead of pre-cooked? A: You can, but cook it first. Raw bacon releases fat that can make slices soggy and won’t crisp evenly if added raw.
Q: Are these safe to freeze after topping with cheese? A: Yes—freeze after the first roast (before adding cheese) for best results. Freeze on a tray until firm, then transfer to bags. Add bacon and cheese when reheating.
Loaded Baked Potato Slices
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- Wash the potatoes well and slice them about 1/4 inch (6 mm) thick. Ensure slices are uniform for even cooking.
- Arrange the slices in a single layer on the sheet. Drizzle with olive oil and coat each slice using hands or tongs. Season lightly with salt and pepper.
- Roast for 25–30 minutes. Flip uneven slices halfway through. The edges should be golden brown and centers tender.
- Remove the tray from the oven. Evenly sprinkle shredded cheese and crumbled bacon over the hot slices.
- Return to the oven for an additional 5–10 minutes, just until the cheese melts and bubbles.
- Finish with chopped chives or green onions and serve warm.
