Baked Potato Slices

These Baked Potato slices are topped with savory cheddar cheese and crispy bacon. They’re then baked to golden perfection, topped with green onions, and served with sour cream for dipping!

Baked Potato Slices

My friends and I were having a potato debate the other day. (This happens more in my life than it should.) Anytime someone happens to mention that they don’t care for potatoes,.I kind of go into attack mode. “Wait, you don’t like potatoes?! How can you not like potatoes? Like, you don’t like any kind of potato?!” -Eventually my relentless nagging gets to them and they find some sort of a potato that they admit to liking. (Or they resort to lying about it just to get me to shut up.) 

So the other day my friend finally admitted that she does like a certain kind of crispy french fry from a wing restaurant downtown. My next plan is to wave one of these baked potato slices in front of her. Once she catches a whiff of that crispy bacon, she’ll have to cave in a try a bite, and I guarantee, she will be singing a different tune about potatoes immediately after.

How to bake sliced potatoes:

There’s a secret to these little baked slices of potato heaven that I’m going to let you in on. This secret is the very reason that my husband almost fell over when he ate them. He doesn’t even care for potatoes that much, (I know, sinful, barely forgivable even, because potatoes are amazing), but these suckers? He could eat them all day long.

The Secret? You brush the baked potato slices with bacon drippings. (Okay fine, grease. Bacon grease. I was trying to be dainty about it.)

After that, you simply top them with cheddar cheese and some of that crispy bacon. Then bake until they reach crispy, golden-brown perfection. Top them with sliced green onions if you choose and serve them up with some sour cream. It’s pretty much potato heaven.
Sliced Baked Potato

The best way to cook bacon:

Low and slow is the best way to cook bacon. So don’t even think about turning up the heat on that frying pan and trying to crisp these up with high heat. There’s no need. A slow release of the delicious bacon juices is the way to go.

I personally prefer thick-cut bacon too, but the choices is yours. I won’t be bossy about it. Any flavor of bacon will do too. (Sometimes I just go with what’s on sale.)

You can also choose to cut the bacon into small pieces before you cook them. If I’m pressed for time though, I just put the whole bacon strip on the pan and crumble the bacon once it’s cooled. Either way definitely works, just make sure you cut the pieces of equal size if you do decide to go that route.

Sliced Baked Potatoes

Don’t forget the sour cream!

Check out my other recipes!

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Baked Potato Slices

These Baked Potato slices are topped with savory cheddar cheese and crispy bacon. They’re then baked to golden perfection, topped with green onions, and served with sour cream for dipping!

Ingredients:

  • 2 large russet potatoes, cut into 1/2 inch slices.
  • 1 tablespoon vegetable oil (or Canola or Olive Oil)
  • Salt/Pepper, to taste
  • 1.5 cups shredded cheddar cheese
  • 6 slices bacon, uncooked
  • 4 green onions, diced

Directions:

Preheat oven to 375 degrees.

Cut the potatoes into 1/2 inch slices a brush each side with oil, then sprinkle with desired amounts of salt and pepper.

Bake the slices on a baking sheet in the oven for about 25 minutes.

As the potatoes bake, line the bacon on a large frying pan, then turn the heat on low. Low and slow is the best way to cook bacon. Use tongs to turn the bacon over once it begins to curl. Do this every so often for even cooking.

Once the bacon is nice and crisp, remove from the heat, and crumble the bacon once it’s cooled. Keep the bacon drippings. (Drippings sounds better than grease, but it’s the same thing.)

Remove the potato slices from the oven and lightly brush the tops with bacon drippings. Use a spatula and carefully flip over each slice, then brush again with bacon drippings. Place back in the oven for 15 more minutes.

Remove the potatoes from the oven once again and decrease the heat to 350 degrees. Top the potatoes with the grated cheese and then with the crumbled bacon. Place back in the oven until the cheese is melted, about 5 minutes.

Remove the slices from the oven and sprinkle with green onions. Serve with sour cream and enjoy!

These freeze well, (minus the green onions), and when you’re ready to eat them simply pop them into a warm oven for about 8 minutes or so!

All images and text ©Stephanie Melchione for The Cozy Cook

Slices of potato that are baked to golden perfection and topped with savory cheddar cheese and crispy bacon. Topped with green onions and served with sour cream for dipping! | The Cozy Cook |#appetizers #gameday #bacon #potatoes #fingerfood #snacks #partysnacks #cheese #comfortfood

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