Golden potato rounds topped with melted cheddar, crispy bacon, and green onions—everything you love about loaded baked potatoes in a snackable bite!
Prep Time: 15 minutes | Bake Time: 30–40 minutes | Servings: 4–6
If you love the flavors of a fully loaded baked potato but want something a little more fun and snackable, these Crispy Loaded Potato Slices are exactly what you need. Thick rounds of russet potatoes are brushed with butter, seasoned with garlic salt, and baked until golden and tender. They are then piled high with melted sharp cheddar and crispy bacon, and finished with a sprinkle of fresh green onions.
They are the perfect appetizer for game days, a fun side dish for a weekend dinner, or a fantastic party snack. They have all the comforting, savory flavors of a classic loaded potato, but in a convenient, handheld form that is guaranteed to be a hit.
Why This Recipe Works
The key to this recipe is getting the potatoes crispy on the outside while staying fluffy on the inside. Slicing them into even 1/3-inch rounds and patting them completely dry removes excess moisture, allowing them to roast rather than steam. Brushing them with melted butter and baking them at a high temperature creates a beautiful golden crust. Adding the cheese and bacon only during the last few minutes of baking ensures the cheese melts perfectly without burning.
Ingredients
- 4 medium russet potatoes, washed
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup cooked, crumbled bacon or real bacon bits
- 2 green onions, thinly sliced
- 1/2 cup sour cream, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet.
- Cut the potatoes into even 1/3-inch-thick rounds. Pat thoroughly dry.
- Brush both sides with melted butter and sprinkle with garlic salt and pepper. Arrange in a single layer, leaving a little space between slices.
- Bake for 25–35 minutes, flipping halfway through, until fork-tender with golden edges.
- Sprinkle each round with cheddar and bacon. Return to the oven for 5 minutes, until the cheese melts.
- Garnish with green onions and serve hot with sour cream.
Tips for the Best Results
Pat the potatoes completely dry. Moisture is the enemy of crispy potatoes. After slicing, lay the rounds on a clean kitchen towel or paper towels and press down to remove as much water as possible.
Slice evenly. Uniform 1/3-inch slices cook at the same rate, ensuring you don’t end up with some slices burnt and others undercooked. A mandoline slicer makes quick work of this.
Don’t crowd the pan. Arrange the potato slices in a single layer with a little space between them. If they overlap, they will steam instead of roast.
Watch the cheese. The final 5 minutes in the oven are just to melt the cheese. Keep an eye on them so the cheese gets gooey without turning greasy or the bacon burning.
Serve immediately. These potato slices are best enjoyed hot and fresh from the oven while the cheese is melty and the potatoes are crisp.
Storage and Serving
These loaded potato slices are best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for 5 to 7 minutes or in an air fryer for 3 to 4 minutes to restore the crispness. Serve them with sour cream, ranch dressing, or a sprinkle of fresh chives for dipping.
Golden, crispy, and completely irresistible, these Crispy Loaded Potato Slices are a fantastic recipe to keep in your back pocket for easy entertaining.