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!
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!
*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.
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.
Baked potato slices freeze well! (Just leave out the green onions.) To reheat, bake at 325° for 8-10 minutes.
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