Loaded Baked Potato Rounds (Print Version)
Golden potato rounds with cheese, bacon, and a touch of garlic, perfect with sour cream.
# Ingredients:
→ Main
01 -
4 medium red potatoes
02 -
1 tablespoon unsalted butter, melted
→ Seasoning
03 -
Garlic salt with parsley flakes, to taste
→ Toppings
04 -
5 slices beef bacon, cooked and crumbled
05 -
60 grams shredded Monterey Jack cheese
06 -
60 grams shredded cheddar cheese
07 -
Sour cream, for serving
# Instructions:
01 -
Preheat oven to 175°C.
02 -
Wash red potatoes thoroughly and slice into 0.6 cm rounds.
03 -
Place potato slices in a pot of water, bring to a boil, and cook for 3 to 4 minutes until slightly softened. Drain and pat dry.
04 -
Line a baking tray with foil and coat with non-stick spray. Arrange potato rounds in a single layer. Brush with melted butter and season with garlic salt.
05 -
Distribute shredded Monterey Jack cheese, cheddar cheese, and crumbled beef bacon evenly over the potato rounds.
06 -
Bake for 16 to 18 minutes until cheese is melted and potatoes are golden.
07 -
Transfer baked potato rounds to a serving platter and serve hot with sour cream or preferred dip.
# Notes:
01 -
Dry potato rounds thoroughly after boiling to ensure crisp edges during baking.