It’s a dream come true! A Loaded Baked Potato in your fingertips! Loaded Baked Potato Rounds are a great main dish, snack or appetizer for any gathering!
One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities wearing t-shirts and shorts.
In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our “winter eating.”
Although typically more of an appetizer, I made these loaded baked potato rounds for dinner the other night. I presented them to the boys as potato chips. “Why are you letting us eat potato chips for dinner, Mom?”
Because I’m a super-cool mom. And because they are super yummy!
HOW TO MAKE LOADED BAKED POTATO ROUNDS
This is an easy weeknight meal to put out for your family and best of all its quick and easy!
STEP 1
Preheat the oven to 400.
Start out with a handful of baby red potatoes. They are the perfect size for these rounds.
STEP 2
Slice the potatoes so they are no more than 1/4 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil.
Melted butter works here too if you’re not counting calories. Sprinkle some kosher salt over the tops.
STEP 3
Bake them in the oven until they are perfectly browned. Yum! Add your preferred delicious toppings and throw back in the oven to melt and crisp up.
Whether this recipe is a side dish, a game day party dish or the main dish, you’ll enjoy every bite!
RECIPE NOTES FOR LOADED BAKED POTATO ROUNDS
- Swap out baby red potatoes for sliced sweet potatoes or Yukon golds.
- These are great cold the next day too, so refrigerate leftovers!
- Swap out toppings with other toppings of your choice (broccoli, cauliflower, sausage).
- Or make one pan with a set of flavors and change up the next pan for flavor overload!
GREAT TOPPINGS IDEAS FOR YOUR LOADED BAKED POTATO ROUNDS
- Gorgonzola, Cheddar or Monterrey Jack cheese
- Buffalo sauce
- Sour Cream
- Salsa
- Caramelized onions
- Leeks, green onions or chives
- Chickpeas and curry powder
- Leftover BBQ chicken or pork
- Bacon pieces
OTHER GREAT POTATO RECIPES TO TRY
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!
OTHER DELICIOUS PARTY APPETIZERS
This is The Best 7 Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
Classic Deviled Eggs are an American classic! Known best for their appearances at summer potlucks and Easter dinner, they are a delicious addition to any gathering.
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! These pop in your mouth so easily and will be gone in no time.
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.
Loaded Baked Potato Rounds
Ingredients
- 6 baby red potatoes sliced into 1/4 in thick rounds
- olive oil for brushing
- kosher salt for sprinkling
- 2 cups cheddar cheese shredded
- 8 strips bacon cooked and chopped
- 3 tbsp chives chopped
Instructions
- Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
- Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
- Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.
Notes
- Swap out baby red potatoes for sliced sweet potatoes or Yukon golds.
- These are great cold the next day too, so refrigerate leftovers!
- Swap out toppings with other toppings of your choice (broccoli, cauliflower, sausage).
- Or make one pan with a set of flavors and change up the next pan for flavor overload!
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!
Hi JL! I love it! This is definitely a pig-out food. So glad you and your husband enjoy it! ❤️
Megan
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?
Hi Kristen! Yes, this will totally work! I hope it turns out great!!
Megan
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
Oh no, Kerri! If you spray tin foil generously, that should work just fine, too!
Megan
Make up your mind. The recipe says !/4" thick but the printed version says 1/2". What should it be?
Hello Joyce, thanks for the comment! 1/4-inch thickness is correct! Enjoy the recipe and have a great day!
Megan
We had friends over last night, and your potatoes were a huge hit! I did not alter the recipe what so ever. Thanks Megan
This recipe looks sooooo good AND easy! Definitely will try.
Thanks Megan.
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
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.
These look so incredibly delicious! I can't wait to make em! Thank you for posting this recipie.
Loved this recipe! I made it for some friends and it was the perfect finger food.
Hi Alicia! Nope, no need to cook the potatoes before you slice them! They will cook right up in the oven!
Megan
Nice recipe…liked it so much…will try it, thanks for sharing.
do you cook the potatoes before you slice and bake them?
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
Hi Clueless! Sprinkling with ranch is an incredible idea!! I'll try this next time!
Megan
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!
Have you ever tried sprinkling with ranch?
Kelly, Yukon potatoes would be awesome, I'd bet!!
Megan
Have you ever tried regular/yukon potatoes?
This is such a brilliant idea! These look so delicious.
Pinning!