Loaded Baked Potato Rounds: Easy 45-Minute Recipe
Crispy around the edges, tender in the center, and covered with melted cheddar and smoky bacon, these Loaded Baked Potato Rounds turn simple ingredients into an irresistible appetizer. They deliver all the flavors of traditional loaded potato skins without the extra work of scooping out potatoes.
Serve these cheesy potato rounds at game-day parties, family gatherings, barbecues, or as a comforting side dish. Add sour cream and green onions immediately before serving for the complete loaded-potato experience.
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Why You’ll Love These Loaded Baked Potato Rounds
- Simple ingredients and easy preparation
- Crispy edges with soft, fluffy centers
- Plenty of melted cheese and bacon
- Easier to prepare than traditional potato skins
- Perfect for parties, snacks, or side dishes
- Easy to customize with different toppings
- Ready in approximately 45 minutes
What Makes This Recipe Special?
Instead of baking whole potatoes, scooping out the centers, and baking the skins again, this recipe uses thick potato slices. Each slice becomes a naturally sturdy base for cheese, bacon, and other toppings.
The potatoes are seasoned and roasted first, allowing their surfaces to become golden before the toppings are added. The cheese and bacon are added near the end so the cheese melts without burning and the bacon remains crisp.
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- ½ cup sour cream, for serving
- Chopped fresh parsley, optional
Ingredient Notes
Russet potatoes: Their high starch content creates fluffy centers and crisp edges. Yukon Gold potatoes may be used, but they will have a creamier and slightly less crisp texture.
Cheddar cheese: Sharp cheddar provides a strong flavor, but mild cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend will also work.
Bacon: Cook the bacon until crisp before adding it to the potatoes. Drain it on paper towels to prevent excess grease from making the rounds soggy.
Olive oil: A light coating helps the potatoes brown and prevents them from sticking to the baking sheet.