Crispy, cheesy, and loaded with flavor, baked potato slices are the perfect side or snack to satisfy every comfort food craving. Topped with melted cheddar and bacon, they’re always a crowd-pleaser.
These savory rounds come out golden on the edges and creamy in the center, seasoned with Italian herbs and finished with a sprinkle of green onions. Dip into sour cream, and they’re utterly irresistible.
Star Players in These Baked Potato Slices
- Russet potatoes – Starchy and sturdy, they bake into the ideal texture: crispy on the outside, soft on the inside.
- Cheddar cheese – Adds sharp, gooey richness that perfectly melts over every slice.
- Bacon – Brings smoky, salty crunch that takes each bite to a new level.
- Vegetable oil – Ensures even crisping and golden-brown edges.
- Italian seasoning – A simple way to add depth and herby fragrance.
- Green onions – Offer freshness and a gentle bite to balance the richness.
How to Make Baked Potato Slices in a Snap
Start by slicing your scrubbed potatoes into thick rounds and brushing them with oil. Bake until they begin to crisp up, then flip and brush with bacon drippings for added flavor.
As they bake, crisp up the bacon on the stovetop. Once the potatoes are golden, sprinkle them with shredded cheese and crumbled bacon, and return to the oven just long enough for everything to melt together.
Finish with a dusting of Italian seasoning and a pop of green onion on top. Serve immediately with sour cream for dipping and enjoy the contrast of creamy, salty, and crunchy in every bite.
Tips and Flavor Twists for These Golden Rounds
For extra flavor, use smoked paprika or ranch seasoning instead of Italian herbs. Want to keep things vegetarian? Swap bacon for steamed broccoli or roasted red peppers for a savory twist.
If you prefer crispier edges, broil the slices for 1–2 minutes at the end of baking—just keep an eye on them! Monterey Jack cheese is a smooth-melting alternative if you want a milder profile.
Make them mini-style using baby potatoes for appetizers, or serve on a platter for game day snacks that disappear fast.
Keeping Leftovers Tasty: Store, Freeze, and Reheat Tips
Store leftover baked potato slices in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F for about 6 minutes to bring back that crispy texture.
For longer storage, freeze them without the green onions. Once frozen, reheat straight from the freezer at 325°F for 8–10 minutes until warm and melty again. They reheat best in the oven—not the microwave—to maintain their crisp.
Baked Potato Slices
Ingredients
- 2.5 cups shredded cheddar cheese
- 2 green onions finely chopped
- 3 russet potatoes thoroughly scrubbed
- Salt and pepper according to taste
- 1 tablespoon vegetable oil olive or canola oil are also suitable
- 1 tablespoon Italian seasoning
- 6 slices uncooked bacon
Instructions
- Preheat your oven to 375°F. Allow the bacon to sit at room temperature for five minutes before cooking to enhance crispness.
- Slice the potatoes into ½-inch thick rounds. Use a pastry brush to lightly apply oil to the top side of each slice. Turn them over and repeat on the other side. Season both sides with salt and pepper.
- Arrange the slices on a baking sheet and bake in the oven for 25 minutes.
- While the potatoes are baking, cook the bacon slowly over low heat, turning occasionally with tongs for uniform doneness. Once fully cooked, set aside the bacon but retain the rendered drippings in the pan.
- Take the potatoes out of the oven and gently brush the tops with reserved bacon drippings. Flip the slices and repeat the process. Return to the oven for another 10 minutes. Meanwhile, crumble the cooked bacon.
- Reduce the oven temperature to 350°F. Scatter shredded cheese and the crumbled bacon over the potato slices, then bake until the cheese is fully melted, approximately 5 minutes.
- Remove from the oven, dust with Italian seasoning, and garnish with chopped green onions. Serve warm with sour cream on the side.
