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Loaded Baked Potato Rounds

Loaded baked potato rounds are oven-baked until golden and tender, then topped with melted cheddar, crisp bacon, sour cream, and green onions. Serve these savory, bite-size rounds warm as an easy appetizer or snack.
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Prep Time 15 minutes
Cook Time 27 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the potato rounds
  • 2 lb russet potatoes scrubbed and cut into 1/2-inch-thick rounds
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the toppings
  • 1 cup sharp cheddar cheese shredded
  • 6 slices bacon cooked and crumbled
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 large rimmed baking sheet

Method
 

Bake the potato rounds
  1. Heat the oven to 425°F.
  2. Grease a large rimmed baking sheet.
  3. Toss the potato rounds with the olive oil, salt, and pepper.
  4. Arrange the potato rounds in a single layer on the baking sheet.
  5. Bake for 20 to 25 minutes, flipping the rounds halfway through, until golden and tender when pierced with a fork.
Add the toppings
  1. Sprinkle the rounds with the cheddar and bacon.
  2. Bake for 3 to 5 minutes, until the cheese is melted.
  3. Let the rounds rest for 5 minutes.
  4. Top with sour cream and green onions before serving.

Notes

For even browning, arrange the potato rounds in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Plain Greek yogurt can replace the sour cream.