Baked Potato Slices
A comforting dish of oven-roasted potato rounds, enriched with golden cheese and crisped bacon, finished with a sprinkling of Italian herbs and fresh green onions. Perfectly crisp on the outside and tender at the center, these slices make a delectable appetizer or side.
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.
Notes
Monterrey Jack cheese can be used as a delicious alternative.
Steamed broccoli is an excellent substitute if you prefer a meat-free version.
Ranch seasoning may be used in place of Italian seasoning for a flavor variation.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat at 350°F for approximately 6 minutes.
Freezer: These slices freeze effectively without green onions. Reheat from frozen in a 325°F oven for 8 to 10 minutes.