The first time I made these loaded baked potato slices I expected a snack—but they became the star of our dinner.
Crisp edges, pillowy centers, molten cheddar, and salty bacon packed into one bite make them addicting.
They’re easy to scale, travel well to potlucks, and pair beautifully with a cold beer or a bowl of soup.
Why You’ll Love This Recipe
- Crispy on the outside and tender inside, with melted cheddar and bacon in every bite.
- Fast to assemble and bakes mostly unattended, so they’re weeknight-friendly.
- Great for parties: they hold up on a platter and are easy for guests to pick up.
- Flexible — swap toppings or make them vegetarian without losing the spirit of the dish.
These potato slices deliver layers of texture: the 1/2-inch rounds roast until the edges brown and tighten, creating a crisp shell. The interior remains creamy because russets have that high-starch structure that breaks down into a fluffy center. When you add hot shredded sharp cheddar, it melts into a gooey blanket that contrasts the bacon’s brittle shards and the bright snap of green onion.
"I doubled the batch for my family and they disappeared before the salad. Best party finger food!" — 5 stars, Dana R.
Key Ingredients
Russet potatoes
Russets are the backbone here for texture. Their high starch and low moisture make them fluff up inside while the surfaces crisp in the oven. Pick uniform large russets for even cooking; avoid waxy varieties which stay firm and won’t get that tender center.
Bacon
Good-quality bacon brings smoke, salt, and fat to finish the potatoes. Thick-cut bacon renders a richer fat and crispier bite; if you prefer a milder flavor, use center-cut. Reserve two tablespoons of the bacon fat for coating the potatoes — that flavor is essential.
Sharp cheddar cheese
A block of sharp cheddar melts into a deeply savory, slightly tangy topping. Pre-shredded cheese contains anti-caking agents that can affect melt; shred from an 8 oz block for the creamiest results and better melt coverage.
Green onions and finishing salt
Fresh green onions add a clean, oniony snap that balances the richness. Finishing salts like fleur de sel give a delicate crunch and a burst of salinity that’s more noticeable than standard table salt when sprinkled at the end.
Full ingredients list:
- 4 large Russet potatoes
- 6 slices bacon
- 3/4 teaspoon salt
- 3/4 teaspoon freshly cracked pepper
- 8 oz block sharp cheddar cheese, grated
- 3 green onions, sliced
- Sour cream for serving
- Finishing salt to taste (fleur de sel)
Step-by-Step Instructions
Step 1: Roast the bacon
Preheat your oven to 400°F. Arrange bacon slices on a parchment-lined baking sheet in a single layer. Bake for about 20 minutes, or until the bacon reaches your desired crispness.
Pro tip: You’ll know the bacon is ready when it’s deep golden and the fat bubbles have mostly subsided. Save two tablespoons of the rendered fat for the potatoes.
Step 2: Prepare the potatoes
While the bacon cooks, scrub the potatoes well and slice them into 1/2-inch rounds. Toss any loose dirt away and aim for consistent thickness so slices roast evenly.
Pro tip: Keep the skins on for texture and flavor. If a slice looks uneven, nestle it flatter on the board or trim a sliver so each piece lays stable on the sheet pan.
Step 3: Season and coat with bacon fat
Place the potato rounds into a large bowl. Add 3/4 teaspoon salt and 3/4 teaspoon freshly cracked pepper. Pour in the reserved bacon fat and toss thoroughly so every slice gets a thin sheen of fat and seasoning.
Pro tip: The bacon fat promotes browning and adds smoke-salty depth. If you skipped frying bacon, use 2 tablespoons olive oil and a sprinkle smoked paprika to mimic the flavor.
Step 4: First bake for tenderness
Reduce the oven temperature to 375°F. Arrange the potato slices directly on the baking sheet about 1 inch apart so hot air circulates. Bake for 20 minutes, flipping is unnecessary at this stage.
Pro tip: Look for edges that begin to brown and slices that move easily on the pan — that indicates the centers have softened and the exterior is starting to crisp.
Step 5: Prep toppings while potatoes bake
While the potatoes are in the oven, shred the 8 oz block of sharp cheddar, slice the green onions, and dice the crispy bacon into small pieces. Having everything ready makes the finish step quick.
Pro tip: Tossing shredded cheese with a teaspoon of cornstarch prevents clumping if you shred a little in advance.
Step 6: Top and finish baking
Remove the potato slices from the oven and reduce the temperature to 350°F. Spoon roughly 1 tablespoon of shredded cheddar onto each slice, then sprinkle a generous pinch of diced bacon over the cheese. Return to the oven for 8–10 minutes, until the cheese is fully melted and bubbly.
Pro tip: Slide a spatula under a test slice to ensure the cheese melts into the potato instead of sticking to the pan. If your oven runs hot, watch the last 3 minutes so the cheese doesn’t brown too much.
Step 7: Garnish and serve
Pull the tray when cheese is melted. Scatter sliced green onions across the tray and finish with a light sprinkle of fleur de sel. Serve immediately with sour cream or ranch for dipping.
Pro tip: The finishing salt should be the very last touch; it highlights flavors without making the dish noticeably saltier.
Expert Tips for Success
- Choose uniform potato slices: Keep each round close to 1/2 inch. Uniform thickness ensures consistent texture across the batch and avoids over-baked edges with undercooked centers.
- Don’t skip the bacon fat: Two tablespoons of rendered bacon fat make a massive difference in browning and flavor. If you’re vegetarian, swap for 2 tablespoons of butter mixed with smoked salt.
- Use block cheese and grate it yourself: Pre-shredded cheese often contains cellulose to prevent caking; that coating can prevent a smooth melt. Grating from a block yields creamier, glossier melted cheddar.
- Space the slices: Place them about an inch apart so hot air crisps the edges. Crowding traps steam and yields limp slices.
- Watch oven temps carefully: Oven temperature variance is real. If your oven runs hot, pull the potatoes a few minutes early to avoid dry interiors. A cheap oven thermometer can save you from guesswork.
- Make ahead and reheat smartly: Bake through the cheese step, cool, and refrigerate. Reheat in a preheated 375°F oven on a sheet pan so they re-crisp instead of going soggy.
- For extra crisping, broil briefly: If the cheese melts but you want a crisper top, move to broil for 30–60 seconds while watching closely.
- Equipment matters: Use a heavy rimmed baking sheet and parchment to prevent sticking and promote even browning. Nonstick pans can sometimes inhibit crust development.
- Flavor layering: Add a tiny pinch of smoked paprika to the seasoning bowl for a subtle, smoky undertone without extra bacon.
- Test one slice first: If you’re serving guests and trying a new oven or potato variety, roast a single test slice to confirm timing and seasoning.
Storage & Freezing
Fridge storage: Cool the potato slices to room temperature, then layer them in an airtight container with parchment between layers to prevent sticking. They keep well for 3–4 days. Reheat on a wire rack set over a baking sheet in a 375°F oven until hot and re-crisped, about 8–12 minutes.
Freezer method: Flash-freeze single-layer slices on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Reheat from frozen in a preheated 400°F oven for best texture; allow about 12–16 minutes, flipping halfway.
Defrost and reheat: If frozen solid, thaw overnight in the fridge and re-crisp in a 375°F oven for 8–10 minutes. Microwaving will heat fast but yields a mushy texture; avoid it unless you finish under the broiler for crisping.
Sauce storage: Keep sour cream or ranch separate until serving to avoid soggy slices. If you toss them in a sauce, do so right before serving.
Variations & Substitutions
- Vegetarian version: Skip the bacon and use smoked paprika and a drizzle of browned butter or vegan bacon bits. Finish with chopped chives for brightness. Also see this loaded hasselback potato bites for similar flavor ideas.
- Spicy upgrade: Mix a bit of cayenne or chopped pickled jalapeños into the shredded cheese before topping to add heat that plays well with the savory bacon.
- Different cheeses: Swap sharp cheddar for gruyère for nuttiness, or pepper jack for a spicy melty option. Use a combination for a more complex flavor.
- Air fryer shortcut: If short on oven space, you can roast individual slices in an air fryer in batches at 375°F; check doneness quickly. For more air fryer inspiration, try this crispy baked potatoes in an air fryer.
- Herb-forward: Add a teaspoon of fresh chopped rosemary or thyme to the potato toss before the first bake for an aromatic twist.
Frequently Asked Questions
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Q: Can I make these ahead for a party?
A: Yes. Bake through the cheese step, cool completely, and refrigerate in a single layer or with parchment between layers. Reheat on a sheet pan in a 375°F oven for 8–12 minutes to re-crisp. For larger crowds, reheat in batches so each tray reaches full crispness before serving.
Q: What’s the best potato to use?
A: Russet potatoes are ideal because their high starch yields a fluffy interior and a crispable exterior. Waxy potatoes like red or new potatoes will stay firmer and won’t give the same tender center. If you prefer bite-size potatoes, slice the small ones thinner and reduce roasting time.
Q: Can I make these without bacon?
A: Absolutely. Use smoked paprika, liquid smoke, or browned butter for depth. You can also substitute vegetarian bacon crumbles or smoked tempeh crumbles for texture that mimics bacon.
Q: How do I prevent soggy slices?
A: Space slices at least 1 inch apart on a hot sheet pan and use the reserved bacon fat or a tablespoon of oil per pound of potatoes to promote browning. Avoid covering the pan with foil while baking, as that traps steam.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese from a block melts more smoothly and tastes fresher. Pre-shredded varieties sometimes contain anti-caking agents that can hinder melt and texture.
Final Thoughts
These loaded baked potato slices are easy to love and even easier to modify for whatever you have on hand. They’re great for weeknights, game day, or as a shareable appetizer.
If you tried this recipe, please leave a star rating in the recipe card below and pin this to your favorite party board on Pinterest.
Conclusion
For another take on oven-baked rounds, I like the texture notes in Baked Potato Slices – The Cozy Cook which inspired a few timing tweaks I used here.
If you enjoy cheese-and-bacon combos, the classic Cheese and Bacon Potato Rounds Recipe is a great resource for additional topping ideas and plating tips.
Loaded Baked Potato Slices
Ingredients
Potato Preparation
- 4 large large Russet potatoes For a fluffy interior and crispy exterior.
Toppings
- 6 slices bacon Thick-cut bacon recommended for better flavor and texture.
- 3/4 teaspoon salt Adjust to taste.
- 3/4 teaspoon freshly cracked pepper Adjust to taste.
- 8 oz sharp cheddar cheese, grated Freshly grated for best melt.
- 3 stalks green onions, sliced For garnish.
- to taste finishing salt (fleur de sel) For garnish.
- as needed sour cream for serving Optional, for dipping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Arrange bacon slices on a parchment-lined baking sheet in a single layer and bake for about 20 minutes, or until the bacon reaches your desired crispness.
- While the bacon cooks, scrub the potatoes well and slice them into 1/2-inch rounds.
- Place the potato rounds into a large bowl, add salt and pepper, and pour in the reserved bacon fat. Toss thoroughly.
Baking
- Reduce oven temperature to 375°F (190°C). Arrange the potato slices on a baking sheet about 1 inch apart. Bake for 20 minutes.
- Remove the potatoes, and reduce the temperature to 350°F (175°C). Top each slice with shredded cheddar and diced bacon, then return to the oven for 8–10 minutes until cheese is melted.
- Garnish with sliced green onions and finishing salt before serving.
