Loaded Baked Potato Rounds (Print Version)
# Ingredients:
01 -
4 medium red potatoes
02 -
1 tablespoon butter, melted
03 -
Garlic salt with parsley flakes, to taste
04 -
5 slices beef bacon, cooked and crumbled
05 -
1/2 cup shredded Monterey Jack cheese
06 -
1/2 cup shredded cheddar cheese
07 -
Sour cream, for serving
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Wash red potatoes thoroughly and slice into rounds approximately 0.6 cm (1/4 inch) thick.
03 -
Place sliced potatoes in a pot of water and bring to a boil. Cook for 3–4 minutes until slightly softened. Drain thoroughly and pat dry.
04 -
Line a baking pan with foil and coat with non-stick spray. Arrange potato rounds in a single layer on the pan.
05 -
Brush potato rounds lightly with melted butter. Sprinkle with garlic salt. Evenly distribute shredded Monterey Jack cheese, cheddar cheese, and crumbled beef bacon over each round.
06 -
Bake in the preheated oven for 16–18 minutes until cheese is melted and potatoes are golden.
07 -
Transfer potato rounds to a serving platter and serve hot with sour cream or preferred dip.
# Notes:
01 -
Potato rounds can be assembled several hours ahead and refrigerated, covered, until ready to bake.
02 -
Store leftover potato rounds in an airtight container in the refrigerator for up to 3 days or freeze for up to 4 months. Reheat in the oven or microwave until warmed through.