Looking for the ultimate crowd-pleasing snack? These Crispy Cheese and Bacon Potato Rounds are the perfect blend of crispy, salty, and cheesy goodness. Whether you call them loaded potato slices or "potato skins 2.0," this easy recipe is a game-changer for your next Super Bowl party or a simple weeknight side dish. Ready in under an hour, they are a budget-friendly way to satisfy comfort food cravings with minimal effort and maximum flavor.
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Why You'll Want To Make Cheese and Bacon Potato Rounds
- Crowd-Pleasing Flavor: Who can resist the classic combination of melted cheddar, smoky bacon, and crispy potatoes?
- Naturally Gluten-Free: A safe and delicious appetizer option for guests with dietary restrictions.
- Versatile: Serve them as a finger-food appetizer, a side dish for steak, or even a base for "Irish Nachos."
- Simple Ingredients: Uses pantry staples like russet potatoes and shredded cheese that you likely already have on hand.
Ingredients - Here's What You'll Need
Steps to Make Cheese and Bacon Potato Rounds
- Preheat your oven to 400°F. Then, wash and scrub your potatoes. Do not peel them; you'll want to leave the skins on the potatoes because they add a rustic, natural look to the rounds. Dry the potatoes well, then cut them into ¼-inch to ½-inch slices, depending on your preference.
- Line two half-sheet pans with non-stick aluminum foil and place the potato slices in a single layer on each pan. Brush both sides with melted butter and sprinkle with some kosher salt. Then bake in a 400°F oven for 30 minutes.
- After 30 minutes, remove the pan from the oven. Brush the tops of the rounds with butter. Then, flip the slices over and brush the other side with more butter. Return the pans to the oven, alternating the positions they were previously in, and bake for an additional 30 minutes.
- Once the potatoes are done, remove the pans from the oven and top the rounds with shredded cheese.
- Then, top with crumbled bacon.
- Top with a little bit more shredded cheese. Then return the pans to the oven for about 10 more minutes or until the cheese is melted and bubbly.
- Remove the potato rounds from the oven and transfer them to a wire rack. Top with sour cream and some chopped green onions before serving.
Whether you're gearing up for a big game or just looking for a simple way to elevate your weeknight side dish game, these Crispy Cheese and Bacon Potato Rounds are the ultimate solution. They offer all the savory satisfaction of a traditional loaded potato skin but with half the prep work and double the crunch. This easy potato appetizer is proof that you don't need expensive ingredients to create a dish that everyone will rave about.
Frequently Asked Questions
Yes! To make Air Fryer Potato Rounds, cook the seasoned slices at 400°F for 12-15 minutes, flipping halfway through. Add the cheese and bacon during the last 2 minutes of cooking.
You can slice the potatoes and keep them in a bowl of cold water in the fridge for up to 4 hours. Drain and pat them completely dry before oiling and baking to ensure they stay crispy.
While sour cream is the classic choice, these are also delicious with spicy ranch, blue cheese dressing, or even a warm beer cheese dip.
The best way to reheat these is in the oven or an air fryer. Avoid the microwave, as it will make the potatoes rubbery. Place them in a 350°F (175°C) oven for 5-7 minutes, or in an air fryer for 2-3 minutes until the cheese is sizzling again.
Recipe Tips and Tricks
- Uniform Slicing: Use a mandoline slicer if you have one to ensure all rounds are the same thickness; this ensures they all finish cooking at the same time.
- Don't Crowd the Pan: Leave space between the slices. If they touch, they will steam instead of crisping up.
- The Potato Choice: Always use Russets (Idaho potatoes) for this recipe. Waxy potatoes like Red or Yukon Gold won't get that "chip-like" crunch on the outside.
- Freshly Shredded Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can stop it from melting smoothly. Grate your own for the best "cheese pull."
Other Great Potato Appetizers
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Cheese and Bacon Potato Rounds
Equipment
- Non-stick aluminum foil
- 2 half sheet pans
- 2 wire cooling racks
- silicone basting brush
- cutting board
- large kitchen knife
Ingredients
- 4 large baking potatoes
- ½ c unsalted butter melted
- 10 oz extra sharp cheddar cheese shredded
- 1 lb bacon cooked, drained, and crumbled
- kosher salt
Instructions
- Preheat your oven to 400°F.
- Then wash and scrub your potatoes. Dry them well, then cut them into ¼-inch to ½-inch slices, depending on your preference. Do not peel them, you'll want to leave the skins on the potatoes because they add a rustic, natural look to the rounds.
- Line two half-sheet pans with non-stick aluminum foil and place the potato slices in a single layer on each pan. Brush both sides of the potatoes with melted butter and sprinkle with some kosher salt. Then bake in a 400°F oven for 30 minutes.
- After 30 minutes, remove the pans from the oven. Brush the tops of the rounds with butter. Flip the slices over, and brush the other side with more butter. Return the pans to the oven, place each pan on a different rack in the oven to ensure even cooking. Bake for an additional 30 minutes.
- Once the potatoes are done, remove them from the oven and top them with half of the shredded cheese.
- Then, top with crumbled bacon and the remaining shredded cheese.
- Return the pan to the oven for about 10 more minutes or until the cheese is melted and bubbly.
- Remove from the oven and transfer the potato rounds to a wire rack.
- Top with sour cream and some chopped green onions before serving.
- Yield 48 potato rounds.
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