How to Make Loaded Baked Potato Rounds
Step 1: Prepare the Oven and Baking Sheet
Preheat the oven to 425°F or 220°C.
Line a large baking sheet with parchment paper or aluminum foil. If using foil, brush or spray it lightly with oil to prevent sticking.
Step 2: Wash and Slice the Potatoes
Scrub the potatoes thoroughly under running water because the skins will remain on them. Dry them completely with a clean kitchen towel.
Cut the potatoes crosswise into rounds approximately ½ inch thick. Keeping the slices similar in thickness helps them cook evenly.
Avoid slicing them too thinly. Thin rounds can become dry and may not be strong enough to support the cheese and bacon.
Slice the potatoes evenly so they roast at the same rate.
Step 3: Season the Potato Rounds
Place the potato slices in a large mixing bowl. Add the olive oil, garlic powder, smoked paprika, salt, and black pepper.
Toss until every slice is evenly coated on both sides.
Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Leave a little space between them so hot air can circulate.
Step 4: Bake the First Side
Bake the potatoes for approximately 18–20 minutes, or until the bottom begins to turn golden.
Remove the baking sheet from the oven and carefully flip every potato round with a spatula or kitchen tongs.
Step 5: Finish Roasting the Potatoes
Return the baking sheet to the oven and bake for another 12–15 minutes.
The potatoes are ready for their toppings when both sides are lightly browned and the centers are tender when pierced with a fork.
Step 6: Add the Cheese and Bacon
Sprinkle shredded cheddar over every potato round. Add the cooked, crumbled bacon on top of the cheese.
Return the potatoes to the oven for 3–5 minutes, just until the cheese is completely melted and bubbling.
For additional browning, place them briefly under the broiler. Watch carefully because cheese can burn quickly.
Step 7: Garnish and Serve
Transfer the hot Loaded Baked Potato Rounds to a serving platter.
Top them with sliced green onions and parsley. Serve sour cream on the side or add a small spoonful to each round immediately before serving.
Tips for the Best Results
Cut the Potatoes Evenly
Uniform slices finish cooking at approximately the same time. A thickness of ½ inch provides the best balance between crispy edges and a soft center.
Dry the Potatoes Thoroughly
Excess water creates steam, which prevents proper browning. Dry the potatoes before slicing and seasoning them.
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Do Not Crowd the Baking Sheet
Overlapping or tightly packed potato rounds trap steam. Use two baking sheets if necessary to keep them in a single layer.
Shred the Cheese From a Block
Freshly shredded cheese usually melts more smoothly than packaged shredded cheese, which can contain anti-caking ingredients.
Cook the Potatoes Before Adding Cheese
Adding the cheese at the beginning can cause it to burn before the potatoes become tender. Roast the potatoes first and add the toppings during the final few minutes.
Serve Them Immediately
These potato rounds have their best texture while hot. The potatoes gradually soften as they sit beneath the melted cheese.