Cheese and Bacon Potato Rounds

5 from 5 votes

Cheese and Bacon Potato Rounds

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Appetizer, New Year's, Side Dish

Cuisine: American

Servings: potato rounds

Calories: 105kcal

Author: Susan Ensley

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.

Nutrition