Loaded Oven Baked Potato Slices
Loaded Oven Baked Potato Slices are crispy roasted potato rounds topped with cheddar cheese, bacon, green onions, and optional jalapeños for a loaded potato appetizer without frying. They work well for game day snacks, easy appetizers, and loaded potato recipes. The edges bake up golden and crisp while the melted cheese and bacon create a savory topping.
Servings: 4
Calories: 246kcal
Equipment
- Baking sheet
- Large bowl
- Mandoline or sharp knife
- Oven mitts
Ingredients
- 2 medium Russet potatoes sliced into ¼-inch rounds
- 1 cup shredded cheese mix of white and yellow cheddar
- 2 green onions chopped
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ⅓ cup cooked bacon crumbled
- 1 small jalapeño finely diced (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Slice potatoes into ¼-inch rounds.
- Soak in cold water for 30 minutes. Drain and pat dry.
- Toss with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet pan. Bake for 25-30 minutes, flipping halfway.
- Top each round with cheese and bacon. Add jalapeños if using.
- Bake for another 5-7 minutes until cheese melts. Top with green onions and serve immediately.
Notes
Cooking Notes
Patting the potatoes completely dry after soaking helps them crisp instead of steaming in the oven. Flipping the slices halfway through baking creates more even browning on both sides.
Tips for Best Results:
- Slice the potatoes evenly for consistent baking.
- Dry the potatoes thoroughly before seasoning.
- Spread the slices in a single layer on the baking sheet.
- Add the cheese during the final bake so it melts without overcooking.
Nutrition
Calories: 246kcal | Carbohydrates: 21g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 340mg | Potassium: 533mg | Fiber: 2g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 1mg
