Loaded Baked Potato Rounds with Melted Cheese and Bacon (Print version)
Crisp baked potato rounds topped with melted cheddar, Monterey Jack, bacon, sour cream, and chives.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) medium red potatoes, scrubbed
02 -
2 tablespoons unsalted butter, melted
03 -
1 tablespoon olive oil
04 -
1 teaspoon garlic powder
05 -
3/4 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
For the toppings
07 -
6 slices bacon, cooked crisp and crumbled
08 -
3/4 cup (85 g) shredded sharp cheddar cheese
09 -
3/4 cup (85 g) shredded Monterey Jack cheese
10 -
1/2 cup (120 g) sour cream, for serving
11 -
2 tablespoons chopped chives or green onions
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper or foil and lightly coat with cooking spray.
02 -
Cut the potatoes into even 1/4-inch rounds. Keep the slices close in thickness so they finish at the same time.
03 -
Place the slices in a pot of cold salted water. Bring to a simmer and cook for 3-4 minutes, just until slightly tender. Drain and pat both sides very dry.
04 -
Mix the melted butter, olive oil, garlic powder, salt, and pepper. Brush both sides of the potato rounds and arrange in a single layer. Bake for 15 minutes, then flip and bake 8-10 minutes more until golden at the edges.
05 -
Top each round with cheddar, Monterey Jack, and crumbled bacon. Return to the oven for 4-6 minutes, until the cheese is melted and bubbling.
06 -
Transfer to a platter. Add small spoonfuls of sour cream and sprinkle with chives or green onions. Serve right away.
# Good to know:
01 -
Best served hot while the cheese is melted.
02 -
Parboiled potato slices can be dried and chilled earlier in the day.
03 -
Makes about 24 potato rounds, depending on potato size.