Are any of you obsessed with potatoes like we are?!
Loaded potato rounds are one of our favorite ways to make potatoes. We make them as an appetizer and dip them in sour cream, but these would also be great as a side dish. Either way, they are a HUGE hit with the family.
We love that they are also so simple and quick (ready in 20 minutes). Thin red potato slices bake up with melty Monterey Jack and cheddar, plenty of bacon, and a sprinkle of garlic salt for big flavor in every bite.
Perfect for potato lovers and every occasion, we definitely think you need to give these a try! You will thank us later.
Why we think you’ll love them:
- Dip away. You can dip these little rounds in any kind of dressing or dip, but sour cream works great too!
- For all occasion. This is an easy appetizer or side for the potato-lover. It’s delicious! Plus, it scales easily for potlucks, parties, and weeknights.
- Just 20 minutes. Slice and bake, these are ready to dip and eat in no time!
Potato Rounds Ingredients
- Red potatoes (4 medium): Hold their shape, bake tender inside, and crisp nicely at the edges. The potatoes can be sliced the day before and stored in cold water in the fridge until you’re ready to boil them.
- Butter, melted (1 tablespoon): Helps the rounds brown and adds rich flavor.
- Garlic salt with parsley flakes (to taste): Seasons quickly and gives a savory, herby finish.
- Bacon, cooked and crumbled (5 slices): Adds smoky, salty crunch that makes these irresistible. Use packaged bacon crumbles or cook Bacon in the Oven. Turkey bacon or even sausage crumbles can be used.
- Monterey Jack, shredded (½ cup): Melts creamy for that gooey pull.
- Cheddar, shredded (½ cup): Brings sharp, tangy flavor and helps the tops brown.
- Sour cream, for dipping: Cool, creamy contrast for every crunchy bite.
How to Make Baked Potato Rounds
PREP. Preheat oven to 350°F. Wash 4 medium red potatoes and slice potatoes into thin rounds, about ¼-inch thick. (Thicker rounds won’t crisp up well, but too thin and they can’t support all the toppings.)
- Place potato rounds in a pot filled with water and bring to a boil. Cook for 3-4 minutes, until just tender. Do not overboil! Drain and pat dry potatoes.
ASSEMBLE. Place foil on a baking sheet and spray with cooking spray. Place rounds on the pan in a single layer. Brush lightly with 1 tablespoon melted butter. Sprinkle on garlic salt to taste.
Evenly sprinkle on ½ cup shredded Monterey jack cheese, ½ cup shredded cheddar cheese, and 5 slices cooked crumbled bacon pieces.
BAKE. Bake for 12-14 minutes and serve with sour cream.
Kristyn’s Recipe Tips
- Slice evenly at ¼ inch so rounds cook at the same rate and crisp without burning.
- Parboil just 3 to 4 minutes as written, drain well, and pat dry for maximum crisp.
- For extra crunch, bake on a wire rack set over the sheet pan or flip the rounds at the 10 minute mark.
- Season while hot, a light sprinkle of garlic salt right out of the oven sticks best.
- Make ahead, parboil and dry the slices, then refrigerate up to 24 hours; bake from cold adding a few minutes; reheat leftovers at 400°F for 6 to 8 minutes.
Potato Rounds
Ingredients
- 4 medium red potatoes
- 1 tablespoon butter, melted
- garlic salt (with parsley flakes)
- 5 slices bacon, cooked and crumbled
- ½ cup shredded Monterey jack cheese
- ½ cup shredded cheddar cheese
- sour cream, for dipping
Instructions
- Preheat oven to 350°F.
- Begin by washing potatoes and slicing into thin rounds (about ¼-inch thick).
- Place potatoes in a pot filled with water and bring to a boil. Cook for 3-4 minutes. Drain and pat dry potatoes.
- Place foil on a baking pan and spray with cooking spray. Place potatoes on pan. Brush lightly with melted butter.
- Sprinkle on garlic salt, cheeses and crumbled bacon pieces.
- Bake for 16-18 minutes and serve with sour cream. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the potato rounds a few hours ahead of time and keep them covered in the fridge until you’re ready to bake them.
Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. Reheat in the microwave or in the oven until they are warmed through.
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This recipe was first published October, 2015.
You say use pre cooked bacon bits to avoid stinking up the house…after a comment like that I have to rethink staying a member of this page………
Haha! Well, we do love us some bacon! But I know not everyone cares for the smell or the grease, so precooked is an alternative option for anyone who feels that way! 🙂