Loaded Baked Potato Slices

Callie Brooks

A simple, crowd-pleasing snack that brings the flavors of a loaded baked potato into bite-sized, crispy slices topped with cheese and bacon.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Potato Base

4 large potatoes (Russet or Yukon Gold) Yukon Gold gives a slightly creamier center

Toppings

2 cups shredded cheese (sharp cheddar recommended) Pepper jack or Monterey Jack can be used for a kick
1 cup cooked bacon, crumbled Substitute with cooked pancetta or turkey bacon if desired
2 tablespoons olive oil Can use melted butter for richer flavor
Salt and freshly ground black pepper To taste
Chives or green onions for garnish Optional

Preparation

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.

Cooking

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.

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 7gSodium: 490mgFiber: 3gSugar: 2g

Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, use an oven or air fryer to maintain crispiness.

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