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
-
- Jalapeño Poppers
-
- Spinach and Artichoke Dip
-
- 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!
Notes
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
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I made these – OMG SO YUMMY and EASY! I paired these with bbq chicken and green beans. It was delicious!
I had a question about freezing them. I’m due with my first baby in August and have been gathering different recipes to freeze! How long would you say I could keep these frozen for?
Hey Anna! WAHOOO! So happy that this recipe was a success and I absolutely love what you paired it with, nicely done! Sounds delicious! I would say you’re safe to keep them frozen for up to three months, (technically even longer), but they’re best within 3 months!! Nice job doing prep work for the baby, congratulations on the baby!!!! -Stephanie
I know this is a dumb question but……….. about how many will this serve? Want to take to a potluck.
Hi Jo! Not a dumb question at all, the servings are at the top of the recipe card but easy to miss! This makes enough for approximately 5 people. Enjoy!
This recipe is new and the best I’ve seen in a long time. I was searching all my cookbooks tonight looking for a different way to fix potatoes for dinner and really and truly stumbled across this one. It’s quick it’s fast and it tastes wonderful. I made them both ways- with Italian dressing and the Ranch I split it up. The family vote was the Ranch one but there are so many other ways you can change it up. This potato recipe will be on my menu of potatoes for quite a while now. thank you. Carol from Dallas Tx.
Hey Carol! I’m SO happy that you all enjoyed this recipe! I truly appreciate you taking the time to let me know what you and your family thought of it, it makes me so happy to hear that you all liked it!! -Stephanie
This recipe is outstanding!
Oh my goodness, these are so good. I am drooling over a bunch of your recipes! Thanks for sharing them.
Can leftover baked potatoes be used for this recipe? I have 4 huge, wonderful leftover baked potatoes in my freezer that are wrapped in bacon.
Hi Velma! The consistency may not be quite what it would be if you were making theses potato slices from fresh potatoes, but I think it should still work out and you would be able to enjoy them! 🙂
These are fantastic!!! So great! Pretty easy to make and so yummy the whole family went crazy! I love how you can pick them up with your hands, they are better then ordering Potato skins at a restaurant. A total repeat. Love them!
A great way to make bacon bits is to go ahead and cut or chop the bacon into bits before frying. Then throw bits on the pan.
Hi Nancy! Ah yes, I have made them that way too! It just takes longer to cut them up ahead of time so sometimes I fry and then crumble! (Okay, now I want bacon!)
I’m wanting to do these for a birthday party, is there anyway that I can freeze these after cooking and they be just as good as freshly made.
Please these look so yummy and easy to make for any occasion.
Hi Marquita! That should work out just fine for you!! Enjoy!!! 🙂
These are beautiful, just so good to eat. I am so lazy and rarely make things like this at home but these were too easy not to!
Hey Corina! SO FUNNY that you said this, because the other night I wanted a little snack but it was getting too late to make anything time consuming- I ended up making these and I just skipped the bacon and sprinkled some cheese on top (you could also do bacon bits)- it took me like 5 minutes to prepare, you have to try it! Beautiful blog by the way 🙂 Thanks for visiting!!