Baked Cheesy Potato Slices (Print)

Tender baked potato rounds layered with cheese, bacon, and herbs, perfect for dipping in sour cream.

# Ingredients:

→ Main

01 - 3 russet potatoes, scrubbed clean
02 - 1 tablespoon vegetable oil (canola or olive oil acceptable)
03 - Salt, to taste
04 - Black pepper, to taste
05 - 2.5 cups cheddar cheese, shredded
06 - 6 slices bacon, uncooked

→ Topping and Garnish

07 - 1 tablespoon Italian seasoning
08 - 2 green onions, diced
09 - Sour cream, for serving

# Steps:

01 - Preheat oven to 190°C. Remove the bacon from the refrigerator and let it stand at room temperature for 5 minutes to ensure optimal crispiness.
02 - Cut potatoes into 1.25 cm slices. Brush tops of each slice lightly with oil, flip, and brush the other side. Season both sides with salt and black pepper.
03 - Arrange potato slices on a baking sheet. Bake in preheated oven for 25 minutes until tender and starting to crisp.
04 - While potatoes bake, cook bacon slices in a pan over low heat, turning regularly with tongs for even crispness. Remove bacon when cooked and set aside, reserving drippings.
05 - Remove potatoes from oven and lightly brush both sides with bacon drippings. Flip slices to ensure coverage and return them to the oven for an additional 10 minutes to enhance crispness.
06 - Meanwhile, crumble the cooked bacon into small pieces.
07 - Reduce oven temperature to 175°C. Top each potato slice with shredded cheddar cheese and crumbled bacon. Return to oven until the cheese is melted and bubbly, about 5 minutes.
08 - Remove potato slices from oven. Sprinkle with Italian seasoning, top with diced green onions, and serve immediately with sour cream for dipping.

# Additional Notes:

01 - Monterey Jack can substitute for cheddar cheese if desired.
02 - Steamed broccoli is an excellent alternative topping for a meat-free variation.
03 - Ranch seasoning may be used in place of Italian seasoning for a different flavour profile.
04 - Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 175°C oven until warmed through.
05 - For freezer storage, omit green onions prior to freezing. Bake from frozen at 165°C for 8-10 minutes until heated through.

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