Get my Cookbooks! Baked Potato Slices
These baked potato slices are topped with melted cheese, crispy bacon, Italian seasoning, and served with sour cream for dipping! Crispy on the outside, warm and soft on the inside!
Be sure to try my Load Nachos, Pizza Dip, and Sausage Rolls next!
Baked Potato Slices
Guys, these are like potato skins, hasselback potatoes, and loaded baked potatoes all rolled into one. They’re so easy to make. Serve them as an appetizer for party or as a side dish to go along with steak, chicken, or burgers!
I promise you, these will make anyone a potato lover. Anyone.
(I really mean it. Anyone.)
Ingredients
- Russet Potatoes- These have the best consistency for baking as they can get crisp on the outside and remain soft on the inside.
- Oil- Olive, Vegetable, or Canola all work fine.
- Cheddar Cheese- Shred your own from a block at home for best results. I like to use Cabot.
- Bacon- High-quality bacon is a must. (Otherwise it’s all fat.)
- Italian Seasoning– Or just oregano.
- Green Onions– To garnish
- Sour Cream– For Dipping.
*Monterrey Jack is a good cheese to use as well.
*Don’t have bacon? Top these with some steamed broccoli instead.
*Ranch seasoning can be sprinkled over the cheese instead of Italian seasoning as well.
How to Bake Sliced Potatoes
See recipe card at the bottom of post for full ingredient amounts and instructions.
Scrub the russet potatoes clean and cut into approximately 1/2-inch slices. This is thick enough so they don’t shrink down to potato chips, but thin enough so they bake through nicely.
Brush lightly with olive oil and season with salt and pepper. Bake at 375°F for 25 minutes.
Meanwhile, cook bacon strips in a large pan over low heat until crispy. Leave the bacon drippings.
Brush Bacon Drippings on both sides of the potato slices and bake for 10 more minutes.
Top with shredded cheese and crumbled bacon. Bake for 5 minutes, until the cheese is golden brown.
Sprinkle with Italian seasoning and green onions. Serve with sour cream!
Storage
Refrigerator
Store in the fridge in an airtight container for 3-4 days. Reheat in a 350°F oven for 6 minutes or until warmed through.
Freezer
Baked potato slices freeze well! (Just leave out the green onions.) To reheat, bake at 325° for 8-10 minutes.
Try These Next!
-
- Onion Rings
-
- Pizza Dip
-
- Potato Skins
-
- Sausage Stuffed Mushrooms
-
- Jalapeño Poppers
-
- Sausage Rolls
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Baked Potato Slices
Ingredients
- 3 russet potatoes, Scrubbed clean
- 1 tablespoon vegetable oil, Canola or Olive Oil work as well
- Salt/Pepper, to taste
- 2.5 cups cheddar cheese, shredded
- 6 slices bacon, uncooked
- 1 Tablespoon Italian Seasoning
- 2 green onions, diced
Instructions
- Preheat oven to 375 degrees. Take out the bacon and set it aside for 5 minutes (this makes it crispier).
- Cut the potatoes into approximately 1/2-inch slices. Use a pastry brush to lightly coat the tops with oil. Flip and repeat. Season with salt and pepper.
- Bake the slices on a baking sheet in the oven for 25 minutes.
- As the potatoes bake, cook the bacon over low heat. Use kitchen tongs to flip them periodically for even cooking. Set them aside once finished, leave the bacon drippings.
- Remove the potato slices from the oven and lightly brush with bacon drippings. Flip and repeat. Bake for 10 more minutes. Meanwhile, crumble the bacon.
- Decrease the heat to 350 degrees. Top the potatoes with grated cheese and crumbled bacon. Place back in the oven until the cheese is melted, about 5 minutes.
- Remove the slices from the oven. Sprinkle with Italian seasoning, then top with green onions. Serve with sour cream and enjoy!
Love this recipe! We love potato skins. I used to bake the whole potato, then cut in half, scoop out most of the potato, and last fry in deep oil. Drain, popcorn salt them, and fill the hulled potato skins with bacon and cheese. Place in hot oven to melt the cheese. So much work! So this recipe is a great, repeat great time saver! Thank you!
I’m so happy that you love this recipe Kathy!! There is NO doubt that your potato skin recipe is amazing, it just made me hungry reading your process! But you’re right, this is so super easy in comparison! Thank you so much for the review!! 🙂 -Stephanie
Tasty, but lil too greasy. I cleaned out the fridge and used left over 2-day old potatoes & Velveeta Cheese.
Hi Robin, I don’t recommend using Velveeta for this recipe, the recipe calls for shredded cheese. I’d imagine the Velveeta would melt and not stay on the potato slices well. This likely has to do with the greasy consistency you experienced.
Can I skip the bacon grease step? I made bacon this morning and made extra for dinner but threw out the grease.
Sure! You can brush a little melted butter on them if you’d like! 🙂
can you use sweet potatoes? would timing change?
Hi Nancy! The consistency of sweet potatoes is very different, I’m not sure if they would hold up, I’d have to test it. ❤️
GREAT alternative to the half potato version, especially for large crowds! So good! I slathered a little spreadable sharp cheddar on top and sautéed the scallions with diced ham in some saved bacon fat for flavor (my bacon was frozen and ham was in fridge) and added the shredded cheese for the last bake, so you can improvise. Great technique and as always great step by step! Thanks!!
Nice work making your own tweaks Diane, yummm! Thanks so much for the great comments❤️
Would the potatoes be okay peeled first? My husband wanted to help and peeled them
Hi Pat! I think that should be fine! I’d love to know how the end up after you try it! 🙂
I feel like you have some of the best recipes and this one didn’t disappoint! I only did one potato to try out and they were incredible! I am glad I didn’t make more because I would have eaten them all! The directions were perfect and they were crispy on the outside and soft on the inside. I will definitely be making these again.
Nice work Rosie! I’m so happy you liked the soup and found the instructions helpful. Thanks so much for the great review!😃