• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Appetizers » Loaded Baked Potato Rounds Recipe

    Loaded Baked Potato Rounds Recipe

    Published: Feb 12, 2021 · Modified: Feb 14, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    It’s a dream come true! A mini baked potato in your fingertips! Loaded Baked Potato Rounds are perfect for dinner or served as a party food.

    hand holding a baked potato round over serving plate

    Original post: March 2014 | Updated: February 2021

    Why This Recipe Works

    Although typically more of an appetizer, I make these baked potato rounds for dinner quite often. We each have our own unique topping preferences, so I customize the pan and serve the entire thing for dinner. It is the perfect easy dinner that you don’t even need to plate! Dig in nacho-style!

    It goes without saying that they also make delicious little finger foods for a party, as well. Whether this recipe is a side dish, a game day party dish or the main dish, you and your people will enjoy every bite!

    How To Make Loaded Baked Potato Rounds

    STEP 1

    Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

    potato rounds lined on baking sheet with olive oil drizzled over tops

    STEP 2

    Place potato slices in a single layer on the prepared baking sheet. Drizzle olive oil over the tops and brush to coat. Place in a single layer on the prepared baking sheet. Sprinkle with salt. Bake in the preheated oven for 30 minutes.

    potato rounds lightly browned just out of oven

    STEP 3

    Remove from oven and top with cheese and bacon.

    potato slices with cheese and bacon crumbles on top

    Bake for another 5 minutes, or until cheese has melted. Serve warm, finger-food style.

    Recipe Notes

    • Swap out red potatoes for sweet potatoes or Yukon golds.
    • These are great cold the next day too, so refrigerate any leftovers!
    • Swap out toppings with other toppings of your choice (broccoli, cauliflower, sausage, chicken, tomatoes).

    Topping Ideas

    • Gorgonzola, Cheddar or Monterrey Jack cheese
    • Buffalo sauce
    • Herbs such as chives, paprika, Italian seasoning, oregano or basil
    • Sour Cream
    • Salsa
    • Caramelized onions
    • Leeks or green onions
    • Chickpeas and curry powder
    • Leftover BBQ chicken or pork
    • Bacon pieces
    loaded baked potato rounds on serving plate topped with sour cream

    Delicious Potato Recipes

    Are you a huge potato fan? If you can’t get enough of this starchy carb, we want to give you full access to our favorite potato recipes, because we have many to choose from!

    • Loaded Potato Soup
    • Homemade Baked Potato Chips
    • Hash Brown Casserole
    • Smashed Potatoes

    Party Foods

    • This is the best chili recipe! It is a contest winner, total crowd pleaser and the best version you’ll find. It is packed with flavor, texture and color. Make it for your next gathering, large or small, and you will get rave reviews.
    • This is the best homemade bbq sauce you’ll meet! It is sweet, spicy and packed with bold, delicious flavors. Serve alongside meat at your next party!
    • Peanut Butter and Banana Cookies require only 3 ingredients and are done in 15 minutes! They are the perfect healthy treat for kids and adults.
    • Pickle Roll-Ups are most perfect appetizer for any type of gathering! Only THREE ingredients, ten minutes of your time and guests will be raving.
    • This delicious twist on shrimp tacos will knock your socks off. Cilantro Lime Sauce for Tacos is EASY and you can add no spice or a lot of spice!
    • Balsamic Bruschetta – So much flavor in each small bite sized piece of french bread. Tomatoes marinated in basil, oil and balsamic vinegar with a little garlic is perfection.
    top view of potato rounds on a serving plate with bacon pieces on top

    FAQ About Potato Rounds

    Are potato rounds gluten free?

    The potato slices themselves are gluten free. Be cautious of what you top the rounds with, making sure it is free of gluten, as well.

    What are potato rounds?

    Potato rounds refer to thinly slices potatoes that are then baked in the oven and topped with toppings that would typically go onto a baked potato.

    How to cut potato rounds?

    Cut potato rounds to 1/4-inch thickness before baking. Either use a sharp chef knife or a mandoline for cutting.

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Loaded Baked Potato Rounds Recipe

    It's a dream come true! A mini baked potato in your fingertips! Loaded Baked Potato Rounds are perfect for dinner or served as a party food.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 4
    Calories: 566kcal
    Author: Megan Porta

    Ingredients

    • 4 red potatoes cut into 1/4-inch slices
    • 1/4 cup olive oil
    • 2 tsp coarse sea salt
    • 1 cup cheddar cheese shredded
    • 8 strips bacon cooked and chopped

    Instructions

    • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
    • Place potato slices in a single layer on the prepared baking sheet. Drizzle olive oil over the tops and brush to coat. Place in a single layer on the prepared baking sheet. Sprinkle with salt. Bake in the preheated oven for 30 minutes.
    • Remove from oven and top with cheese and bacon. Bake for another 5 minutes, or until cheese has melted. Serve warm, finger-food style.

    Notes

    • Swap out red potatoes for sweet potatoes or Yukon golds.
    • These are great cold the next day too, so refrigerate any leftovers!
    • Swap out toppings with other toppings of your choice (broccoli, cauliflower, sausage, chicken, tomatoes).

    Nutrition

    Calories: 566kcal | Carbohydrates: 35g | Protein: 17g | Fat: 41g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1668mg | Potassium: 1084mg | Fiber: 4g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 18mg | Calcium: 228mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
    « Chocolate Chip Muffins Recipe Without Milk
    Homemade Blueberry Muffins Recipe »

    Reader Interactions

    Comments

    1. JL

      September 23, 2017 at 10:28 pm

      My Husband and I make these every time we send the kid’s to their grandparents! We cook steak, pork chops, or tenderloin and make these and pig out! The ultimate indulgence when the kiddos are away…thanks for such a simple but delicious recipe!

      Reply
      • Megan Porta

        September 28, 2017 at 2:15 pm

        Hi JL! I love it! This is definitely a pig-out food. So glad you and your husband enjoy it! ❤️
        Megan

        Reply
    2. Kristen

      November 05, 2016 at 7:39 pm

      I want to make a bunch of these for a party, do you think it would work out if I cooked them ahead of time and then when everyone arrives throw the toppings on and warm them?

      Reply
      • Megan Porta

        November 06, 2016 at 1:15 am

        Hi Kristen! Yes, this will totally work! I hope it turns out great!!
        Megan

        Reply
    3. Kerri

      October 21, 2016 at 10:16 pm

      I knew these were going to be great as soon as they started to brown, unfortunately I was in a rush and didn’t realize it said parchment paper and I accidentally used tin foil. Needless to say.. they completely stuck. Oh well next time they will be awesome

      Reply
      • Megan Porta

        October 24, 2016 at 1:37 pm

        Oh no, Kerri! If you spray tin foil generously, that should work just fine, too!
        Megan

        Reply
    4. Joyce

      October 10, 2016 at 10:34 pm

      Make up your mind. The recipe says !/4" thick but the printed version says 1/2". What should it be?

      Reply
      • Megan Porta

        October 11, 2016 at 1:06 am

        Hello Joyce, thanks for the comment! 1/4-inch thickness is correct! Enjoy the recipe and have a great day!
        Megan

        Reply
    5. Theresa

      March 27, 2016 at 10:42 am

      We had friends over last night, and your potatoes were a huge hit! I did not alter the recipe what so ever. Thanks Megan

      Reply
      • Elle

        January 29, 2022 at 11:53 pm

        So many rude comments! I love this recipe and am grateful for it, mainly because it’s less carb-y than the usual potato skins I make. Thank you!

        Reply
        • Megan Porta

          January 31, 2022 at 1:35 am

          Thank you Elle! I appreciate your time and commment!

          Reply
    6. Barbara

      September 02, 2015 at 7:17 pm

      This recipe looks sooooo good AND easy! Definitely will try.
      Thanks Megan.

      Reply
    7. Megan Porta

      June 17, 2015 at 12:38 am

      Hi Dee Dee! Actually, I probably cut these to about 1/4-inch thickness and changed my recipe to reflect that. I initially wrote that they should be NO thicker than a half of an inch, but a quarter inch is probably a better measure. Thanks for the note! Enjoy the recipe!
      Megan

      Reply
    8. Dee Dee

      June 16, 2015 at 7:13 pm

      The recipe looks fab and I'm going to try them. It's a brilliant idea. One question- Did you mean 1/8" (one eighth) thick round? Certainly not 1/2" (one half) as stated.

      Reply
    9. Ann

      June 09, 2015 at 1:47 am

      These look so incredibly delicious! I can't wait to make em! Thank you for posting this recipie.

      Reply
    10. Bailey

      May 23, 2015 at 9:40 am

      Loved this recipe! I made it for some friends and it was the perfect finger food.

      Reply
    11. Megan Porta

      May 21, 2015 at 1:18 am

      Hi Alicia! Nope, no need to cook the potatoes before you slice them! They will cook right up in the oven!
      Megan

      Reply
    12. The Yummy Lounge

      May 20, 2015 at 5:46 pm

      Nice recipe…liked it so much…will try it, thanks for sharing.

      Reply
    13. Alicia

      May 20, 2015 at 3:56 pm

      do you cook the potatoes before you slice and bake them?

      Reply
    14. Megan Porta

      January 04, 2015 at 1:42 am

      Hi Kristin! I was just wanting to let everyone know exactly which type of salt I used for this recipe. I love cooking with kosher salt and it does say "kosher salt" on the box. Thanks for your comment!
      Megan

      Reply
    15. Megan Porta

      January 04, 2015 at 1:39 am

      Hi Clueless! Sprinkling with ranch is an incredible idea!! I'll try this next time!
      Megan

      Reply
    16. Kristin

      December 30, 2014 at 5:01 pm

      What is the fixation with Kosher(ing) Salt? yes- it is kosher"ING salt- it is NOT "kosher". One could use salt with iodine, sea salt, any salt- it is ALL KOSHER. I do not think people know what koshering salt is…..the salt known as "kosher" is simply a salt used FOR kosherING- it is not special- maybe less ground!

      Reply
    17. clueless

      December 16, 2014 at 7:11 am

      Have you ever tried sprinkling with ranch?

      Reply
    18. Megan Porta

      October 20, 2014 at 11:50 pm

      Kelly, Yukon potatoes would be awesome, I'd bet!!
      Megan

      Reply
    19. Kelly

      October 20, 2014 at 3:31 pm

      Have you ever tried regular/yukon potatoes?

      Reply
    20. Abbie @ Needs Salt

      March 25, 2014 at 2:07 pm

      This is such a brilliant idea! These look so delicious.
      Pinning!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Web Stories Library

    Dominate Your Instant Pot!

    Food Blogging Resources

    Desserts For Spring

    Cinco de Mayo Dessert Recipes – 25 delicious ideas!

    Paula Deen Ooey Gooey Butter Cake Recipe

    What To Do With Lemons

    Snickers Fudge Recipe

    Baked Apple Slices With Cinnamon Recipe

    White Cupcakes Recipe

    Comforting Soups

    Chicken and Dumplings Recipe With Canned Biscuits

    What To Serve With Minestrone Soup – 12 perfect sides!

    How To Thicken Chili

    Chili Recipe Without Beans

    Chili Dinner Ideas – Chili Recipes and Sides!

    How To Make Hot Dog Chili Sauce

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2022 Pip and Ebby on the Foodie Pro Theme