Meet your new obsession: Baked Potato Rounds. These are outrageously crispy-edged, cheesy, and loaded potato slices that are destined to become your go-to comfort side or crowd-pleasing appetizer. With each bite, you get the golden crispness of roasted potato, gooey cheddar, smoky bacon, and that fresh pop of green onion—it’s everything you could ever want in a bite-sized treat. If you’re looking for something that’s a step up from plain baked potatoes (and requires almost no fancy tricks), Baked Potato Rounds bring the magic every time.
Ingredients You’ll Need
You only need a handful of simple yet essential ingredients for this recipe, but each one plays a starring role in the taste and texture of the final dish. From the sturdy russet potatoes to the flavorful finishing touches, every ingredient in these Baked Potato Rounds serves a delicious purpose and builds color, crunch, or creaminess into each bite.
- Russet potatoes: Firm and starchy, these slice up beautifully and crisp up like a dream for the rounds.
- Olive oil: Adds richness and ensures those potatoes develop perfectly golden, crispy edges.
- Garlic powder: Infuses every round with an irresistible, savory aroma—totally transforms the flavor.
- Paprika: Gives a warm depth and a boost of color; opt for smoked paprika if you love a subtle smoky touch.
- Salt: Essential for bringing out all the savory flavors—don’t skimp!
- Black pepper: Lends tiny pops of heat to contrast the creamy potato centers.
- Shredded cheddar cheese: Melts gloriously on top, providing that mouthwatering cheesy finish.
- Cooked and crumbled bacon (optional): Brings smoky, meaty crunch if you want to go all-in for loaded potato flavor.
- Green onions: Scatter for a fresh burst of color and some zippy bite on top.
- Sour cream (optional): The classic creamy dipper—perfect for finishing off each cheesy, crispy round.
How to Make Baked Potato Rounds
Step 1: Prep and Slice the Potatoes
Start by grabbing your three medium russet potatoes and giving them a good scrub under cold water. You want every round to have that stellar crispy texture, so DON’T peel them—the skin adds extra crunch. Slice each potato into 1/4-inch thick rounds; using a sharp knife or a mandoline helps keep every piece even, which means they’ll cook up uniformly and look gorgeous when served.
Step 2: Season and Toss
Transfer your potato rounds to a big bowl. Drizzle them with olive oil, then add the garlic powder, paprika, salt, and black pepper. Dive in with your hands and toss everything together until every round has a nice glossy coating of seasoned oil. This step is where all the flavor begins, so make sure none of those rounds feel left out!
Step 3: Arrange on the Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this keeps sticking at bay and makes clean-up effortless. Lay out the Baked Potato Rounds in a single, even layer. To get them crispy on the outside and creamy inside, crowding is your nemesis! Leave a little room between each round so hot air can do its magic.
Step 4: Bake and Flip
Bake the potato rounds for 20–25 minutes, flipping each one halfway through so both sides get golden and irresistible. You’re watching for deep golden edges and bottoms that look toasty—crunch lovers can give them a few more minutes if needed. If you soaked your potatoes ahead for extra crisp (highly recommended!), patting them dry before baking helps the rounds really crisp up.
Step 5: Add Cheese and Bacon
Once the rounds are crisped to your liking, pull them out of the oven and sprinkle each one with a generous pinch of shredded cheddar cheese. Add crumbled bacon on top if you’re going all-in on flavor. Slide the tray back into the oven for just 3–5 minutes—just enough to get that cheese lush and melty.
Step 6: Finish and Garnish
Tumble the hot, cheesy rounds onto a platter and instantly shower them with the sliced green onions. If you have it, serve with a big dollop of sour cream for dipping. The combination of creamy, crispy, melty, and bright is simply next-level—get ready for your new go-to!
How to Serve Baked Potato Rounds
Garnishes
Baked Potato Rounds are all about the finishing touches! Scatter plenty of green onions over the top for freshness, add extra bacon crumbles if you’ve got bacon fans at the table, or go wild with a pinch of smoked paprika or a few jalapeño slices for color and punch. And don’t forget the bowl of cold, tangy sour cream nearby—it’s the signature dip these rounds deserve.
Side Dishes
While Baked Potato Rounds can easily anchor a festive appetizer platter, they also shine beside simple mains. Serve them next to grilled steaks, roasted chicken, or even a juicy veggie burger. Because they’re mini and crispy, they complement fresh salads or roasted veggies beautifully, creating a plate with irresistible contrast.
Creative Ways to Present
For a party, arrange the warm rounds overlapping slightly on a large platter and stick a toothpick in each for easy grabbing. Or create a “loaded potato bar”—offer toppings like sour cream, fresh herbs, chopped chives, or even sriracha mayo so guests can DIY their ultimate Baked Potato Rounds. Little ramekins for dips turn them into a passable, elegant appetizer for any get-together.
Make Ahead and Storage
Storing Leftovers
If you somehow wind up with leftover Baked Potato Rounds, just let them cool completely before placing them in an airtight container. Store the container in the refrigerator for up to 3 days. They’ll retain plenty of flavor, and you can crisp them up again when ready to enjoy round two.
Freezing
Want to get ahead for future snacking? Let the finished, cooled rounds freeze flat on a sheet tray first (so they don’t stick together), then transfer to a freezer bag or container. They’ll keep well for about 2 months. For best results, freeze before adding the green onion garnish and sour cream—add those after reheating.
Reheating
To revive their perfect crisp, spread your Baked Potato Rounds out on a baking sheet and pop them in a hot oven (about 375°F) for 10 minutes, or until hot and crisp again. They’ll taste nearly as fresh-baked as the first time! Avoid microwaving, as this can make them soft; a quick pass in the oven is the key to revitalizing their texture.
FAQs
Can I use a different type Appetizer
Absolutely! While russets are ideal for that crisp-tender contrast, Yukon Golds work beautifully too and deliver a buttery flavor. Just avoid waxy varieties, as they don’t quite get the same texture for Baked Potato Rounds.
Do I have to peel the potatoes?
No need! The skins add both crunch and a rustic look. Just give the potatoes a thorough scrub and you’re all set—plus, you benefit from extra fiber and nutrients.
Can these be made vegetarian?
Definitely! Simply skip the bacon, or swap in vegetarian-friendly bacon bits or roasted mushrooms for a savory boost. With the cheesy and herby flavors, Baked Potato Rounds are crowd-pleasing even without the meat.
How do I make these extra crispy?
If crunch is what you crave, soak the potato slices in cold water for 30 minutes after slicing. Drain and dry them really well before tossing with oil and spices. This removes excess starch, leading to even crispier Baked Potato Rounds straight from the oven.
What else can I add for more flavor?
Go wild! Try adding a pinch of cayenne or smoked paprika for extra heat, swapping in Monterey Jack, pepper jack, or gouda for the cheddar, or tossing fresh herbs like chives or dill on right before serving. Every batch of Baked Potato Rounds is a new invitation to customize.
Final Thoughts
If you’re searching for a snack, party bite, or simply a new way to enjoy potatoes, give these Baked Potato Rounds a spot on your table. They’re easy, irresistible, and endlessly adaptable. Grab your potatoes and get ready to wow yourself (and everyone else)—happy snacking!
Print
Baked Potato Rounds Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Baked Potato Rounds are a delightful appetizer or snack, featuring crispy potato slices topped with melted cheddar cheese, bacon, and green onions. Perfect for gatherings or a comforting treat.
Ingredients
Potato Rounds:
- 3 medium russet potatoes, scrubbed and sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon (optional)
- 2 green onions, thinly sliced
- sour cream for serving (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Potatoes: In a large bowl, toss potato rounds with olive oil, garlic powder, paprika, salt, and pepper.
- Bake: Arrange potato rounds on the baking sheet in a single layer. Bake for 20–25 minutes, flipping halfway through, until crispy.
- Add Toppings: Sprinkle cheddar cheese and bacon over the rounds. Return to the oven for 3–5 minutes to melt the cheese.
- Serve: Garnish with green onions and serve warm with sour cream on the side.
Notes
- For extra crispiness, soak sliced potatoes in cold water for 30 minutes before patting dry.
- Try using smoked paprika or cayenne for a spicier flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
