These baked potato slices topped with melted cheddar cheese and crispy, crumbled bacon make a great appetizer or side dish.

Prep Time

10minutes mins

Cook Time

30minutes mins

Total Time

40minutes mins

1¼ – 1½ pounds Russet Potatoes about 3 medium potatoes, scrubbed clean and sliced into roughly ½ inch rounds

1½ tablespoons Olive Oil

½ teaspoon Salt we used kosher salt

¼ teaspoon Black Pepper

1 – 1½ cup Shredded Cheddar Cheese we used medium cheddar

4 – 5 Bacon Slices cooked crispy and crumbled

You will also need: Large baking sheet, Parchment paper, Pastry brush

Preheat oven 350°F

Scrub the potatoes well.

Cut each potato into approximately ½ inch rounds. Don’t make them too thin and try to get them all roughly the same size so that they cook at the same rate.

Line a baking sheet with parchment paper. Arrange the potato slices so they are close together, but not overlapping. Brush them lightly with olive oil.

Sprinkle with half of the salt and pepper. Turn each round and brush the underside. Then season them with the remaining salt and pepper.

Bake the potatoes in the preheated oven for 15 minutes. Turn each slice and cook an additional 5-10 minutes or until they are tender. A knife or fork should slide in and out without any resistance.

Remove baking sheet from oven. Top each potato slice with a heaping teaspoon of shredded cheese and ¼ teaspoon of crumbled bacon.

Return them to oven, cook for 3-5 minutes until the cheese is melted.

Serve as they are, or garnish as desired, see toppings suggestions below. Makes about 24 slices.

Optional toppings suggestions: Sour Cream, Sliced Green Onions, Chopped Chives, Diced Tomatoes, Dried or Fresh Herbs (oregano, thyme, rosemary, parsley, etc.), Hot Sauce, Crushed Red Pepper