Loaded Baked Potato Rounds (Print Version)
# Ingredients:
→ Main Potato Rounds
01 -
4 large russet potatoes
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1/4 teaspoon garlic powder (optional)
→ Toppings
06 -
1 cup shredded cheddar cheese
07 -
1/2 cup cooked bacon, crumbled (approximately 4–5 slices)
08 -
1/2 cup sour cream
09 -
2 tablespoons fresh chives, chopped
10 -
1/4 teaspoon smoked paprika (optional)
11 -
Extra sour cream or ranch dressing, for serving (optional)
# Instructions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper or lightly grease it with oil.
02 -
Wash and scrub each russet potato thoroughly. Slice into rounds, each approximately 6 mm thick. Skin may be left on or removed based on preference.
03 -
Place potato slices in a large bowl. Drizzle with olive oil and toss to coat evenly. Season with salt, black pepper, and garlic powder if using.
04 -
Arrange potato rounds in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping once halfway through, until golden and crispy on the surface and tender within.
05 -
For extra crunch, broil roasted potato rounds for 2–3 minutes, watching closely to avoid burning.
06 -
Remove tray from oven. Sprinkle shredded cheddar over each round while hot, then top with crumbled bacon.
07 -
Return potatoes to oven for 2–3 minutes, until cheese is fully melted.
08 -
Transfer warm potato rounds to a serving platter. Add a small spoonful of sour cream and sprinkle with chopped chives. Finish with smoked paprika or a drizzle of ranch dressing if desired. Serve immediately.
# Notes:
01 -
Substitute crispy pancetta or sausage crumbles for bacon if desired.
02 -
For a vegan option, use dairy-free cheese, plant-based sour cream, and omit bacon or replace with vegan alternatives.
03 -
Enhance flavor and variety by adding sautéed onions, jalapeños for heat, or buffalo sauce for a spicy twist.
04 -
Potato rounds can be prepared in advance and refrigerated before final baking.