Description
These Loaded Baked Potato Rounds are crispy, cheesy, and topped with savory bacon for a delicious appetizer or snack. Thinly sliced russet potatoes are parboiled, baked with melted Colby Jack cheese and crumbled bacon, then garnished with fresh herbs. A perfect finger food with an easy vegetarian option by omitting bacon.
Ingredients
Scale
Potatoes
- 1-2 large russet potatoes, scrubbed well
- Salt, for boiling water and seasoning
- Cooking spray
Toppings
- 1 cup shredded Colby Jack cheese
- 3 slices bacon, cooked and crumbled (optional for vegetarian option)
- Fresh chopped parsley or chives, for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the potato rounds.
- Prepare the potatoes: Thinly slice the russet potatoes about 1/8 inch thick. Place the slices in a pot of cold salted water and bring to a boil. Once boiling, cover and boil for 4-5 minutes to parboil and soften slightly.
- Drain and dry the potatoes: Carefully drain the potato slices and transfer them to a plate lined with paper towels. Pat them dry to remove excess moisture, which helps them crisp in the oven.
- Arrange and season: Cover a baking sheet with aluminum foil and spray it with cooking spray. Lay the potato slices close together on the foil. Lightly spray the potato slices with cooking spray and sprinkle with salt and pepper to taste.
- Add toppings: Evenly sprinkle shredded Colby Jack cheese over the potato slices, then top with crumbled bacon if using.
- Bake: Bake in the preheated oven for 10-14 minutes until the cheese is melted, bubbly, and the potatoes are cooked through.
- Garnish and serve: Remove from the oven and garnish with fresh chopped parsley or chives. Serve warm as a delicious snack or appetizer.
Notes
- For a vegetarian version, simply skip the bacon or substitute with vegetarian bacon alternatives.
- Using cooking spray helps achieve a crisp texture without adding extra fat.
- Be careful not to slice the potatoes too thick to ensure they cook evenly.
- Patting the potatoes dry after boiling is crucial to prevent sogginess.
- You can experiment with different cheese types like cheddar or mozzarella for different flavors.
