The Cozy Cook

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! 

Try my Crispy Baked Potato Wedges next!

A hand holding a crispy slice of potato topped with melted cheese, bacon, and green onions.

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 3/4 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.

Bacon in a frying pan next to slices of potato with a pastry brush brushing oil on top.

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.

Baked potato slices on a baking sheet before and after being baked.

Sprinkle with Italian seasoning and green onions. Serve with sour cream!

A hand dipping a baked potato slice topped with melted cheese and bacon into 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!

Get my Free Meal Plan!

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

A hand holding a crispy slice of potato topped with melted cheese, bacon, and green onions.

Baked Potato Slices

5 from 19 votes
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! 

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 3/4 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!

Video

Notes

*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.

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.

Nutrition

Calories: 449kcal, Carbohydrates: 25g, Protein: 20g, Fat: 30g, Saturated Fat: 16g, Cholesterol: 77mg, Sodium: 533mg, Potassium: 666mg, Fiber: 2g, Sugar: 1g, Vitamin A: 631IU, Vitamin C: 8mg, Calcium: 443mg, Iron: 2mg

These Baked Potato slices are topped with melted cheese and crispy bacon, baked to golden perfection and served with sour cream for dipping! | The Cozy Cook |#appetizers #gameday #bacon #potatoes #fingerfood #snacks #partysnacks #cheese #comfortfood

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




39 comments on “Baked Potato Slices”

  1. I have made this about 5 times in the last 3 weeks. My husband and I love them, even as reheated leftovers. They are perfect as a side dish with the main meal, or as a snack. The green onions are a great topper when I remember to add them. Thank you!

    • Hi Terry!! I’m so happy to hear that you enjoy these! I agree, they go so well with everything! We absolutely love them! 🙂 Thank you so much for the review, I really appreciate it!

  2. I just made these-super delicious. I took a shortcut and used ready made Oscar Myer bacon crumbles and cut the prep time in half! these are going on my Super Bowl table from now on-thanks for sharing!!!

  3. Can I use American cheese in this recipe in lieu of cheddar?

  4. These are wonderful! My husband and I love them, but my husband asked me to take it further and top them with pizza sauce, the cheese blend and pepperoni….They were Delish! I made two huge sheet pans and nothing was left over. This os such a fabulous recipe and I cannot wait to try theae others….Thank you.

    • Thanks so much Dianna!😃 I bet adding pizza sauce to these is delicious! I loooove extra sauce on everything. In fact whenever I order pizza I get it with a side of sauce and dip my pizza in it!😋 My husband makes fun of me for it lol.

  5. I’ve made these twice now…they are delicious!  Very easy to put together.  Thanks for sharing:)

  6. I like to use the squeezable Greek yogurt instead of sour cream. It has the same consistency and really can’t tell a difference

  7. The picture shows a slice about 1/8th inch thick. Recipe says 3/4 inch is that correct?

  8. These are really good. I do have a question. I have made these 2 days in a row, once with parchment paper and once without. The question is how can I get them to brown? They have been the same color both times. No color at all. Thanks Ginger

  9. I made this recipe this past weekend when we had a couple of friends over. It was great. Easy to make, easy to eat.
    Next time I will use larger potatoes.. The toppings would have more room to hang onto. Will definitely be making quite often.

  10. I made thee once and they were simple delicious.
    I am a diabetic and need to count carbs so with that in mind, how big is a serving size.

    Thank You,
    [email protected]

    • Hi Roger, I’m so happy that you enjoyed this recipe! This recipe makes enough for 5 servings, the nutritional information is per serving. I hope that helps, I don’t have an exact count of how many slices unfortunately.

As Seen On…