Loaded Baked Potato Rounds

Loaded baked potato rounds are my go to answer when I want something savory and fun for game nights or family gatherings They are bite sized cheesy and just the right blend of crispy potato and salty bacon that wins everyone over

Every time I serve these at parties they disappear fast I once made two trays for a potluck and came home with nothing but an empty platter

Ingredients

• Red potatoes: select medium sized ones for even cooking and a tender inside
• Butter: melted this helps crisp up the rounds and give a rich flavor use good quality for best taste
• Garlic salt with parsley flakes: brings out the best in the potatoes and gives a hint of herbiness I like to use a brand with a fragrant aroma
• Beef bacon: cooked and crumbled makes the topping both hearty and smoky feel free to swap for turkey bacon if you prefer
• Monterey Jack cheese: shredded melts beautifully and creates a creamy layer always grate your own cheese if possible for optimum melt
• Cheddar cheese: shredded sharp cheddar adds extra tang and a vibrant look look for block cheese for better texture
• Sour cream: for dipping cools down the hot cheesy bites and adds creaminess I love full fat for the richest flavor

Step by Step Instructions

Prep and Slice the Potatoes:

Wash the potatoes carefully leaving on the skins for extra texture Slice into thin rounds about one quarter inch thick so each piece cooks evenly and gets slightly crisp

Parboil the Potato Slices:

Place the slices in a pot of water and bring to a boil Simmer for three to four minutes to soften the centers but do not overcook or they will fall apart Drain them well and pat dry with paper towels to help prevent soggy rounds

Prepare the Baking Pan:

Cover a baking pan with foil and spray it generously with cooking spray so nothing sticks This makes clean up a breeze and helps encourage a golden underside

Arrange and Butter the Potatoes:

Lay the potato rounds out in a single layer Brush each one lightly with melted butter making sure to cover the edges this is where the extra crispness happens

Top with Flavor:

Sprinkle garlic salt evenly across the top then add the shredded Monterey Jack and cheddar cheeses Next comes the crumbled bacon nestling some into the cheese so it sticks during baking

Bake to Perfection:

Slide the pan into the oven set to three hundred fifty degrees Fahrenheit Bake for sixteen to eighteen minutes until the edges are golden and cheese is bubbly Watch the last few minutes so the bottoms do not burn

Serve and Dip:

Let the potato rounds cool for a few minutes before moving them to a serving plate Set out a dish of sour cream for dipping I guarantee they will disappear quickly

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I love using sharp cheddar in this recipe because it gives that punch of flavor that makes each bite memorable My kids always argue over who gets the cheesiest one

Storage Tips

If you have extra rounds store them in an airtight container in the fridge for up to three days Simply reheat in the oven or toaster oven to return the edges to crispness You can even freeze them for a couple months then warm up straight from frozen when you need a quick snack

Ingredient Substitutions

Feel free to use Yukon gold or russet potatoes if you cannot find red potatoes You can replace beef bacon with turkey bacon or even a plant based version for a vegetarian twist The cheeses can be swapped for pepper jack or smoked gouda for a new flavor spin

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Serving Suggestions

These are the ultimate appetizer for gatherings Serve them alongside ranch dressing hot sauce or chive dip for variety For a lunch option pair with a fresh salad to balance out the richness They also work as a fun breakfast side with eggs

A Little Potato History

Loaded potatoes in any form have roots in American comfort food culture The simplicity of baked potatoes topped with whatever is on hand makes this a creative and flexible dish These rounds started as a way to use up extra baked potatoes in my grandmother’s kitchen and have evolved into the perfect party snack

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, yukon gold or russet potatoes work well, though red potatoes hold their shape best for slicing and baking.

→ What cheeses pair best for topping?

Monterey jack and cheddar give a classic, melty finish, but you can use mozzarella, pepper jack, or a blend.

→ How do I store leftovers?

Store cooled potato rounds in an airtight container in the fridge for up to 3 days, or freeze for 3-4 months.

→ How do I reheat potato rounds?

Reheat in a microwave for convenience or place in a hot oven until crispy and warmed through for best texture.

→ Can I prep these ahead?

Yes, assemble the rounds and refrigerate for several hours before baking. Bake fresh when ready to serve.