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Crispy on the outside, tender on the inside baked potato slices topped with melted cheddar cheese, crispy bacon, and fresh green onions. A quick, easy, and crowd-pleasing snack or appetizer using simple pantry ingredients.

Ingredients

Scale
  • 3 medium Russet or Yukon Gold potatoes, washed and scrubbed (or 4 smaller potatoes)
  • 1 tbsp olive or vegetable oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups shredded cheddar cheese
  • 6 slices pork bacon, cooked and chopped
  • 1–2 green onions, chopped
  • Optional: Italian seasoning, oregano, or red pepper flakes for extra flavor

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and scrub potatoes, then dry thoroughly.
  3. Line a baking sheet with foil and cover with parchment paper.
  4. Arrange bacon slices on the parchment and bake 10–15 minutes, flipping once if needed, until golden and crispy.
  5. Transfer cooked bacon to paper-towel-lined plate to drain and cool, then chop into small pieces.
  6. If reusing the bacon sheet, drain off most of the bacon fat before using it for the potatoes.
  7. Slice potatoes into even ½-inch (1.25 cm) rounds.
  8. Arrange potato slices in a single layer on a parchment-lined baking sheet without crowding.
  9. Brush potato slices lightly with oil and season with salt and black pepper (add garlic powder or other spices if desired).
  10. Bake at 375°F (190°C) for 20 minutes until edges turn golden and crisp.
  11. Flip the slices and bake an additional 10 minutes until tender all the way through.
  12. Sprinkle shredded cheddar evenly over the potato slices and add any extra herbs or spices.
  13. Bake 5–7 minutes more until cheese is melted and bubbling.
  14. For extra-crispy edges, increase oven to 425°F (220°C) for the last 5–8 minutes or broil briefly, watching carefully to avoid burning.
  15. Remove from oven and sprinkle chopped bacon and chopped green onions on top.

Notes

Dry potatoes thoroughly after washing to ensure crispiness., Slice potatoes evenly at about ½ inch thickness for uniform cooking and crisp edges., Do not crowd potato slices on baking sheet to promote air circulation and crisping., Brush slices with oil before baking for better browning and to prevent sticking., Drain excess bacon fat if reusing bacon pan for potatoes to avoid greasiness., Add cheese near the end to avoid overbrowning and achieve best melted texture., Increase oven temperature to 425°F (220°C) or broil for extra crispness, watching carefully., For make ahead, bake potato slices without toppings, cool and store in airtight container, then reheat and add toppings before serving., Avoid microwave for reheating to keep crisp edges; use oven or air fryer instead., Oil substitutions: avocado oil for higher smoke point., Cheese substitutions: mozzarella, gouda, or pepper jack can be used instead of cheddar., Bacon alternatives: omit bacon for vegetarian version and add smoky paprika, crispy fried onions, or sautéed mushrooms., Serve with dips such as warm cheese sauce, sour cream, ranch dressing, BBQ sauce, or spicy mayo.

Nutrition

Find it online: https://margorecipes.com/baked-potato-slices/