Loaded Baked Potato Rounds

Loaded baked potato rounds are roasted until golden and tender, then topped with melted cheddar, crisp bacon, sour cream, and green onions. The rounds make a shareable appetizer with crisp edges and a soft potato center.

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Prep Time 15

Cook Time 44

Resting 3

Total Time 1 2

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 342

Ingredients Equipment Method Notes

Ingredients

For the bacon

6 bacon slices

For the potato rounds

2 lb russet potatoes scrubbed and cut into 1/2-inch rounds
2 tbsp olive oil
1 tsp kosher salt
0.25 tsp black pepper

For the toppings

1.5 cup cheddar cheese shredded
0.5 cup sour cream
2 green onions thinly sliced

Equipment

1 12-inch skillet
2 18x13-inch rimmed baking sheets

Method

Cook the bacon

Cook the bacon in a 12-inch skillet over medium heat, turning as needed, until crisp, 8 to 12 minutes.
Transfer the bacon to a paper towel-lined plate, let cool, then crumble.

Bake the potato rounds

Heat the oven to 425°F.
Line two 18x13-inch rimmed baking sheets with parchment paper.
Toss the potato rounds with the olive oil, kosher salt, and black pepper in a large bowl.
Arrange the potato rounds in a single layer on the prepared baking sheets.
Bake for 15 minutes, then flip the rounds.
Bake for another 10 to 20 minutes, until golden brown and tender when pierced with a fork.

Add the toppings

Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the potato rounds.
Bake for 3 to 5 minutes, until the cheese is melted.
Let the rounds rest for 3 minutes.
Top with the sour cream and thinly sliced green onions before serving.

Notes

For evenly cooked rounds, cut the potatoes to a consistent 1/2-inch thickness. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potato rounds can lose their texture. For a lighter topping, use plain Greek yogurt in place of sour cream.