Baked Potato Slices Recipe
These baked potato slices are the perfect combination of crispy edges and a tender, soft interior. They are topped with gooey melted cheese, savory bacon, and seasoned with Italian herbs, making them an irresistible appetizer or side dish. Pair them with a dollop of sour cream for the ultimate indulgence!
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Ingredients
- 3 russet potatoes cleaned and scrubbed
- 6 slices of uncooked bacon
- 1 tablespoon vegetable oil or olive/canola oil
- 2.5 cups shredded cheddar cheese
- Salt and pepper to taste
- 2 diced green onions
- 1 tablespoon Italian seasoning
Instructions
- Preheat your oven to 375°F. Allow the bacon to sit out for about 5 minutes to help it crisp up better during cooking.
- Slice the potatoes into approximately ½-inch rounds. Lightly brush both sides of the potato slices with oil, then season with salt and pepper.
- Arrange the potato slices on a baking sheet and bake for 25 minutes.
- While the potatoes are in the oven, cook the bacon in a skillet over low heat. Flip it occasionally with tongs to ensure even crisping. Once done, set the bacon aside, keeping the bacon drippings in the pan.
- Remove the potatoes from the oven. Lightly coat them with the reserved bacon drippings, then flip the slices and repeat. Return the potatoes to the oven and bake for an additional 10 minutes. Meanwhile, crumble the bacon.
- Reduce the oven temperature to 350°F. Sprinkle the baked potato slices with shredded cheddar cheese and crumbled bacon. Place them back in the oven for about 5 minutes, or until the cheese has melted.
- Once out of the oven, garnish the potato slices with Italian seasoning and diced green onions. Serve immediately with sour cream on the side.
Notes
Cheese Alternative: Monterey Jack is another excellent option for a cheesy topping.
Vegetarian Option: Replace bacon with steamed broccoli for a lighter twist.
Seasoning Swap: You can substitute ranch seasoning in place of Italian seasoning for added flavor.
Storage:
Refrigerator: Store any leftovers in an airtight container and refrigerate for 3–4 days. Reheat in a 350°F oven for around 6 minutes until warmed through.
Freezer: These potato slices freeze well! Omit the green onions before freezing. To reheat, bake at 325°F for 8–10 minutes.