Loaded Baked Potato Slices
Russet potato rounds brushed with butter, roasted until golden, and topped with cheddar, bacon, and green onion.
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.
Notes
Substitutions: Sweet potatoes replace russets, and Greek yogurt replaces sour cream.
Tips: Slice evenly and do not crowd the pan.
Storage: Three days refrigerated. Reheat in the oven.
Nutrition is calculated for one serving with sour cream.