Loaded Baked Potato Slices
Crispy on the outside and tender inside, these loaded baked potato slices are topped with melted cheddar and bacon, making them a perfect party finger food or weeknight treat.
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.
Notes
For extra crispness, broil briefly if needed. Bake leftovers on a wire rack in a 375°F oven to re-crisp.