Craving comfort food with a crispy twist? Look no further than Cheese and Bacon Potato Rounds! Simple to make yet bursting with satisfaction, they’re perfect for a quick weeknight dinner, a festive appetizer, or a game-day crowd-pleaser.
Imagine this: Tender potato rounds, bathed in golden butter, crowned with melty cheese and salty bacon bits. Each bite is an explosion of flavor and texture โ soft potato yielding to crunchy cheese, smoky bacon adding a savory punch. It’s like potato skins on steroids and is easier to make than you think!
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Why Youโll Want To Make Cheese and Bacon Potato Rounds
- Irresistible combination: The classic cheese, bacon, and potatoes pairing is a guaranteed crowd-pleaser. The salty bacon complements the creamy cheese and fluffy potato, creating a symphony of flavors in every bite.
- Easy appetizer or side dish: This recipe is adaptable to various occasions. You can serve the cheese and bacon potato rounds as finger food for a party, a comforting side dish for a main course, or even a light main course on their own.
- Simple and quick: Made with readily available ingredients and requiring minimal prep time, these rounds are a perfect option for busy weeknights or last-minute gatherings.
- Customization options: The basic recipe is a blank canvas for creativity. Experiment with different types of cheese, herbs, spices, toppings, or even dipping sauces to personalize the rounds to your taste.
Ingredients โ Hereโs What Youโll Need
- Potatoes: Russet potatoes are the classic pick for potato rounds. Their high starch content helps bind the rounds together while baking, preventing them from falling apart. Additionally, their fluffy interior with a slightly crispy exterior perfectly contrasts the melty cheese and bacon.
- Cheddar Cheese: Extra sharp cheddar is my cheese of choice. It boasts a bolder, more piquant cheese flavor than regular or even sharp cheddar. This robust taste cuts through the richness of the potato and bacon, resulting in a more layered and exciting palate experience. Every bite becomes a delicious explosion of savory notes.
- Bacon: Ah, bacon. It isn’t just a textural marvel; it’s a flavor bomb. Its salty edge cuts through the richness of the cheese and potato, providing a welcome contrast. Meanwhile, the smoky notes add a touch of sophistication and depth, hinting at campfire nights and backyard barbecues.
- Unsalted Butter: Since cheese and bacon are naturally salty, using unsalted butter prevents over-salting and gives the other ingredients a chance to shine through.
Steps to Make Cheese and Bacon Potato Rounds
- Preheat your oven to 400ยฐF. 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,ย natural look to the rounds. Dry the potatoes well, then cut them into ยผ-inch to ยฝ-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 400ยฐF 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.
So, fire up the oven, gather your ingredients, and get ready to embark on a culinary adventure filled with crispy potatoes, melty cheese, and smoky bacon goodness. And most importantly, have fun! Cooking should be enjoyable, so experiment, tweak, and make these potato rounds your own. With every bite, you’ll rediscover why this classic combination of cheese, bacon, and potatoes is an all-time favorite.
Frequently Asked Questions
Yes,ย Yukon Gold,ย fingerling,ย and even red potatoes can work,ย but adjust cooking times as they might bake differently than Russets.
Gruyรจre,ย Monterey Jack,ย or even goat cheese offer different flavor profiles.
Sure,ย but you’ll lose the crispy chunks of bacon.
Partially bake the rounds,ย then reheat before serving.ย They’re best fresh out of the oven,ย though.
Recipe Tips and Tricks
- Pat sliced potatoes with paper towels to remove excess moisture, promoting crispier edges.
- Grate your own cheese because pre-shredded cheese often contains anti-caking agents that affect melting. Freshly grated cheese melts smoother and tastes better.
- Dice bacon for even distribution, chop coarsely for textural contrast, or leave smaller slices for a chewy bacon experience.
- Finish with a drizzle of hot sauce, honey mustard, or balsamic glaze for an extra layer of taste.
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
- ยฝ 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 400ยฐF.
- Then wash and scrub your potatoes. Dry them well, then cut them into ยผ-inch to ยฝ-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,ย 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 400ยฐF 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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