The Cozy Cookbook is here! 
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 delicious Pizza Dip recipe 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
-
- Baked Potato Soup
-
- Sausage Stuffed Mushrooms
-
- Jalapeño Poppers
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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!
Loved.
Yayyyyy! Great to hear, thanks so much for taking the time to leave a review Gayla!😃
Can this be done in an air fryer? Do you have any recommendations on adjusting temp or time?
Thank you!!
Hi Marilyn, I haven’t tested this in an air fryer, it could definitely be done but I don’t have instructions outlined 🙂
Absolutely delicious my family loves them
I’m so happy the family loves the baked potato slices Alyssa! Thanks so much for commenting!❤️
The recipe says 3/4” slices for the potatoes. I do believe you meant 1/4”?
Hi Elena, I would say about 1/2-inch, I updated it, sorry about that! 🙂
Looks yummy! Can’t wait to try. Thanks!
Thanks Susan! Let me know how you like it!❤️
Yummy! I chopped up a hotdog, mini red pepper, and a mushroom instead of bacon. And I only had a little bit of cheddar cheese, so I cut up some mozzarella balls for the cheese topping. It came out just fine.
Those sound like some great change ups, I love it!😍 Happy to hear you enjoyed these, thanks so much for commenting!
Make sure when you prepare this recipe you line your cookie sheet with foil and spray the foil with cooking spay Thoroughly!! If you dont you won’t be able to turn them!
Hey Sheryl! Did you try it without foil and brushing the potato slices with oil instead? It shouldn’t be hard to flip them that way.
can you make these ahead of time so i’m not cooking everything for dinner at once?
Hi Jill, once you slice a potato, it needs to be cooked soon thereafter or submerged in cold water, otherwise it will start to change color from the oxygen exposure. Therefore this particular recipe isn’t ideal of making ahead, BUT, you can bake them and then reheat them in the oven just before serving!
First off, been following you on Instagram for a few months and have tried a handful of your recipes so far. All of which are just delicious! I just love your recipes. They remind me of the meals I make and grew up watching my mom make. REAL comfort food.
Anyway…these little potato slices have made their way into my cookbook. They are restaurant good! Better than restaurant good! The whole family gushed over how awesome of a cook their mother is because of these little guys! Hahaha 😉 thank you!
Hi Trish! I’m so happy you’re enjoying the recipes and its bringing you back to your childhood!❤️ Thank you so much for the awesome comments and review! I love hearing you got compliments from your family! Great Job!❤️
OMG….these look amazing!!!!
Thanks so much! They’re so cheesy and crispy, yum!😋