Loaded Potato Slices

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Loaded Potato Slices

These Loaded Potato Slices are the ultimate crowd-pleaser—think of them as the more sophisticated, easier-to-eat cousin of the classic potato skin. By slicing the potatoes into rounds rather than scooping out halves, you get a higher surface-area-to-topping ratio and a satisfying crunch in every single bite.

Perfect for game days, appetizers, or a side dish that steals the spotlight, these slices are oven-baked until golden and then topped with a melted cheese blend, crispy bacon, and fresh chives.

Recipe Details

  • Prep time: 15 minutes

  • Cook time: 30–35 minutes

  • Servings: 4–6 people

  • Difficulty: Easy

Ingredients

  • Potatoes: 3–4 large Russet potatoes (scrubbed clean)

  • Oil: 3 tbsp Olive oil or melted butter

  • Cheese: 1.5 cups shredded Sharp Cheddar (or a Mexican blend)

  • Protein: 6 slices of cooked bacon, crumbled

  • Seasoning: 1 tsp Garlic powder, 1/2 tsp Paprika, Salt & Pepper to taste

  • Toppings: 1/2 cup Sour cream, 1/4 cup chopped fresh chives or green onions

Instructions

  1. Preheat & Prep: Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

  2. Slice: Cut the potatoes into rounds about 1/2-inch thick. You want them thick enough to hold toppings but thin enough to get crispy.

  3. Season: In a large bowl, toss the potato slices with oil, garlic powder, paprika, salt, and pepper until evenly coated.

  4. First Bake: Arrange the slices in a single layer on the baking sheet. Bake for 20–25 minutes, flipping halfway through, until the edges are golden brown and the centers are tender.

  5. Load ‘Em Up: Remove from the oven. Top each slice with a generous pinch of shredded cheese and crumbled bacon.

  6. Final Melt: Return to the oven for 5 more minutes, or until the cheese is bubbly and melted.

  7. Serve: Garnish with dollops of sour cream and a sprinkle of chives while warm.

Tips for Success

  • The Dry Secret: Pat the potato slices dry with a paper towel before oiling them. This helps them get crispy rather than soggy.

  • Don’t Crowd: Ensure the slices aren’t overlapping on the pan. They need airflow to crisp up.

  • Spice it Up: Add a slice of jalapeño on top before the final melt if you like a kick.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 310 kcal
Total Fat 18g
Carbohydrates 26g
Protein 12g
Fiber 3g

Benefits

  • Potassium Power: Potatoes are naturally high in potassium, which supports heart health and muscle function.

  • Gluten-Free: This is a naturally gluten-free appetizer that satisfies cravings for “bar food” without the wheat.

  • Customizable: Easy to make vegetarian (omit bacon) or dairy-free (use vegan cheese/cashew cream).

Q&A

Q: Can I use Red or Yukon Gold potatoes?

A: Yes! Yukon Golds will be creamier, while Russets (recommended) get the crispiest skins.

Q: Can I make these in an Air Fryer?

A: Absolutely. Air fry the seasoned slices at 400°F for about 15–18 minutes, then add toppings for the last 2 minutes.

Q: How do I store leftovers?

A: Keep them in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain the crunch—avoid the microwave or they’ll get mushy!

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