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Loaded Baked Potato Rounds

Loaded baked potato rounds are oven-baked until golden and fork-tender, then topped with crisp bacon and melted sharp cheddar. Sour cream and thinly sliced green onions finish these savory rounds.
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Prep Time 15 minutes
Cook Time 33 minutes
resting 2 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the potato rounds
  • 3 russet potatoes medium, scrubbed and cut into 1/2-inch rounds
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the toppings
  • 6 bacon slices
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 skillet

Method
 

Prepare the potato rounds
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the potato rounds with the olive oil, salt, and pepper.
  4. Arrange the potato rounds in a single layer on the baking sheet.
  5. Bake for 22–28 minutes, flipping the rounds halfway through, until golden and fork-tender.
Cook and add the toppings
  1. While the potatoes bake, cook the bacon in a skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Drain and crumble the bacon.
  3. Sprinkle the potato rounds with the cheddar and crumbled bacon.
  4. Bake for 3–5 minutes, until the cheese is melted.
  5. Let the rounds rest for 2 minutes.
  6. Top with the sour cream and green onions.

Notes

For evenly browned rounds, cut the potatoes to a uniform 1/2-inch thickness. Refrigerate leftovers for up to 3 days; freezing is not recommended. Plain Greek yogurt can replace the sour cream.