Description
Crispy and flavorful baked potato rounds topped with melted cheddar cheese, crumbled bacon, and fresh green onions. This easy American appetizer is perfect for parties or a tasty snack, offering a satisfying combination of textures and smoky, savory flavors.
Ingredients
Potatoes
- 4 medium russet potatoes, scrubbed and sliced into ¼-inch rounds
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- Sour cream for serving (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the potato rounds: Place the sliced potatoes in a large bowl and drizzle with olive oil. Add garlic powder, smoked paprika, salt, and black pepper, then toss until all slices are evenly coated with the seasoning mixture.
- Arrange and bake: Lay the potato rounds in a single layer on the prepared baking sheet to ensure they cook evenly. Bake in the preheated oven for 20 minutes.
- Flip and continue baking: After 20 minutes, carefully flip each potato round to promote even browning. Bake for an additional 10–15 minutes until the rounds are golden brown and crisp.
- Add toppings: Remove the baking sheet from the oven and evenly sprinkle shredded cheddar cheese and crumbled cooked bacon over the potato rounds.
- Melt the cheese: Return the baking sheet to the oven and bake for another 3–5 minutes until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the rounds from the oven, sprinkle with thinly sliced green onions, and serve warm. Offer sour cream on the side as an optional dip.
Notes
- You can substitute turkey bacon or omit the bacon entirely for a vegetarian version of this dish.
- Yukon gold potatoes are a great alternative to russet potatoes if you prefer a slightly creamier texture.
- For crispier rounds, make sure to space the potato slices apart on the baking sheet so they are not overcrowded.
