Baked Cheesy Potato Slices

Few appetizers disappear at a party quite as fast as warm baked potato slices covered in gooey cheese and crisp bacon. This recipe layers simple flavors but transforms potatoes into an irresistible snack or side that is crispy on the outside and tender inside with a rich savory edge. Generous soaks of cheese and bites of smoky bacon make it comforting enough that no one can resist grabbing seconds.

I gave this recipe a try on a snowy weekend when family came to visit and now my kids beg for it on every game night. The aroma alone turns everyone into a kitchen wanderer.

Ingredients

• Russet potatoes: Look for firm blemish free potatoes with little sprouting as these bake up fluffy yet hold their shape well
• Vegetable oil: A light coating helps the exterior crisp and brown choose a fresh neutral oil
• Salt and pepper: Brings out the flavor in the potatoes use freshly ground black pepper for a nice bite
• Cheddar cheese: Shredded cheddar melts beautifully and gives the best gooey stretch select a medium or sharp cheese for the richest taste
• Bacon: Good quality thick cut bacon creates the crispiest bits with the most flavor
• Italian seasoning: A sprinkle of Italian herbs lifts the whole dish with subtle aromatics look for a blend with oregano and thyme
• Green onions: Adds a fresh crunchy finish on top I love the pop of color too
• Sour cream: For dipping creamy and tangy it balances the richness

Step-by-Step Instructions

Prep Your Oven and Bacon:

Set your oven to 375 degrees Fahrenheit and pull your bacon out to rest at room temperature for about five minutes. This simple trick lets the bacon cook up extra crispy instead of curling or shrinking back.

Slice Potatoes and Season:

Carefully slice your scrubbed potatoes into half inch thick rounds. Use a pastry brush to gently paint both sides with oil then season each slice with a few pinches of salt and pepper. Arrange the slices spaced apart on a baking sheet for even crisping.

First Bake:

Slide the tray into your oven and bake the potato rounds for about twenty five minutes. Aim for slices that soften in the center while developing some color on the edges.

Cook the Bacon:

While potatoes bake lay out your bacon strips in a cold skillet and place over low heat. Use tongs to turn each piece every few minutes so they cook evenly and stay flat. When fully crisped transfer to a plate but leave the flavorful bacon grease in the pan as you will use this soon.

Add Bacon Drippings and Bake Again:

Take the potatoes out when time is up and use your brush to lightly coat both sides with some bacon drippings from your skillet. Flip each round and return to the oven for another ten minutes. This step adds a golden crust and an amazing touch of smoky flavor.

Cheese and Bacon Topping:

Drop the oven temperature to 350 degrees Fahrenheit. Top every potato slice with a generous pinch of shredded cheddar and plenty of crumbled bacon. Return the tray to the oven for about five minutes until the cheese is bubbly and starting to brown.

Final Touches and Serve:

Bring the finished slices out of the oven and sprinkle them with Italian seasoning. Scatter on diced green onions just before serving. Offer sour cream on the side for dipping and watch them vanish from the tray.

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The green onions at the finish are always my favorite vibrant touch. They remind me of my grandma’s rule to always add something fresh to balance a rich dish. The first time we made a batch my youngest insisted on helping with the cheese and I have never seen a more enthusiastic cheese sprinkling in my life.

Storage Tips

Store leftovers in an airtight container in your refrigerator and they will stay fresh for up to four days. For best texture reheat them in a 350 degree oven for about six minutes. Freezing works too but leave off the green onions until serving. To reheat frozen slices just pop them into a 325 degree oven for eight to ten minutes until heated through and a little crispy again.

Ingredient Substitutions

Monterrey Jack or a pepper jack cheese can replace cheddar for a mild or spicy variation. If you want a vegetarian version skip the bacon and add steamed broccoli on top for a pop of color and extra nutrition. Swap Italian seasoning for ranch seasoning powder if you want a zesty flavor twist over your cheese layer.

Serving Suggestions

Serve these potato slices alongside grilled meats as a fun alternative to fries or as an appetizer with toothpicks for easy sharing. They make a cozy side for chili or a big salad. My tip is to always offer a big bowl of sour cream for dipping or even jazz up the dip with chopped chives or a swirl of ranch dressing.

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Cultural Context

The classic combination of potatoes cheese and bacon is a comforting staple in American home cooking often inspired by loaded baked potatoes and bar food favorites. Baking slices instead of deep frying lets home cooks enjoy all the flavor with a little less fuss and cleanup.

Recipe FAQs

→ How do I get the potato slices crispy?

Brush the slices lightly with oil and bake at high heat. Flipping during baking ensures both sides become crispy and golden.

→ Can I use another type of cheese?

Yes, Monterey Jack or any good melting cheese works well. Mix different cheeses for a richer flavor.

→ What are some topping variations?

Try steamed broccoli, green onions, or swap Italian seasoning for ranch powder or fresh herbs for new twists.

→ How should I store leftovers?

Keep slices in an airtight container in the fridge for up to four days. Reheat in the oven to keep them crisp.

→ Can these be frozen?

Yes, freeze the slices without green onions. Reheat from frozen by baking at 325°F until warmed through and crispy.