Loaded baked potato slices take thick rounds of russet potato, brush them with melted butter, roast them until golden and tender, and then top them with melted cheddar, crumbled bacon, and sliced green onion for all the flavor of a loaded baked potato in a handheld, shareable form.
The prep is just slicing and brushing, and the oven handles the rest in about thirty five minutes. A cool bowl of sour cream on the side finishes the plate, and every slice gets crisp edges, a fluffy center, and a salty, cheesy top.
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Why This Loaded Baked Potato Slices Recipe Works
Thick slices cook evenly. Rounds about half an inch thick brown on the cut sides while the centers turn soft and steamy, which is the same contrast you get in a whole baked potato.
Butter brings flavor and color. Brushing each side before roasting helps the surface brown and carries the salt and pepper into every bite.
Cheese goes on late. Adding it for the last five minutes melts it without letting it burn, so the topping stays gooey instead of turning dark and dry.
Ingredients for Loaded Baked Potato Slices
- You need four medium russet potatoes, four tablespoons of melted butter, half a teaspoon of salt, and a quarter teaspoon of black pepper.
- For the toppings you need one cup of shredded cheddar cheese, a quarter cup of sliced green onion, half a cup of cooked bacon crumbles, and one cup of sour cream for dipping.
Russet potatoes: Their high starch content gives a fluffy interior and a crisp surface. Scrub them well and leave the skin on for texture.
Butter: Melted butter coats every surface evenly. Brush both sides so the slices brown without sticking to the pan.
Cheddar: Shred it from a block for a smooth melt. Sharp cheddar gives the most flavor, while a blend with Monterey Jack melts more smoothly.
Bacon: Cook it until crisp, drain it on paper towels, and crumble it so it sprinkles evenly over the cheese.
Sour cream: Serve it cold on the side for dipping, with a few green onion slices stirred in for extra flavor.
How to Make Loaded Baked Potato Slices
1. Heat the oven. Heat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Slice the potatoes. Cut the potatoes into rounds about half an inch thick, keeping the slices a similar size so they cook at the same speed.
3. Season. Brush each slice on both sides with melted butter and sprinkle with salt and pepper, then arrange them in a single layer.
4. Roast. Bake for thirty minutes, turning the slices once halfway through, until the edges are golden and a fork slides in easily.
5. Top and melt. Sprinkle the cheese, green onion, and bacon over the slices and bake for five minutes more until the cheese melts.
6. Serve. Move the slices to a platter and serve hot with cold sour cream.
How to Serve Loaded Baked Potato Slices
Serve the slices as a side dish, an appetizer, or a snack for game day. Stovetop bacon green beans and creamy buttermilk coleslaw suit a casual dinner, while chuck roast beef stew and homemade fries round out a comfort filled table of potatoes.
How to Store and Reheat Loaded Baked Potato Slices
Cool the slices and keep them in an airtight container in the refrigerator for up to three days. Reheat them on a baking sheet in the oven at 400 degrees F for about ten minutes to bring back the crisp edges, and avoid the microwave, which makes them soft. Keep the sour cream chilled separately.
Tips and Variations for Loaded Baked Potato Slices
Flag the allergens. These slices contain milk, and the bacon may contain additives, so label them clearly for guests with allergies.
Cook the bacon fully. Make sure the bacon is cooked through and handled with clean tools before it goes on the potatoes.
Use a sheet pan. A large rimmed sheet gives the slices space, because crowding makes them steam instead of brown.
Slice evenly. A sharp knife or a mandoline set to half an inch makes slices that cook at the same pace.
Turn once. Flipping halfway gives color on both sides and prevents the bottoms from sticking.
Season well. Potatoes need more salt than you expect, so add a pinch of garlic powder or paprika to the butter.
Try other toppings. Chives, jalapeno slices, or a drizzle of ranch can replace some of the toppings.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of cooked potatoes.
Frequently Asked Questions About Loaded Baked Potato Slices
How thick should loaded baked potato slices be?
About half an inch thick. Thinner slices burn before the center cooks, and thicker ones need extra time.
Can I make loaded baked potato slices in an air fryer?
Yes. Cook them at 375 degrees F for about fifteen minutes, turning once, then add the toppings for the last two minutes.
Can I prep loaded baked potato slices ahead of time?
Slice the potatoes and keep them in cold water in the refrigerator for a few hours, then dry them well before brushing with butter.
Do I need to peel the potatoes?
No. The skin adds texture and flavor, and it holds the slices together as they roast.
Can I use sweet potatoes?
Yes. Sweet potato slices cook a little faster, so start checking after twenty five minutes.
Loaded Baked Potato Slices
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Pastry brush
- Sharp knife
Ingredients
Main Ingredients
- 4 medium russet potatoes sliced half an inch thick
- 4 tbsp butter melted
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onion
- ½ cup cooked bacon crumbles
- 1 cup sour cream for dipping
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F.
- Slice. Cut the potatoes into half inch rounds.
- Season. Brush with butter and sprinkle with salt and pepper.
- Roast. Bake thirty minutes, turning once.
- Top. Add cheese, bacon, and green onion and bake five minutes more.
