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Loaded Baked Potato Rounds Recipe

February 12, 2021 by Megan Porta 24 Comments

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

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.

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!

  • Loaded Potato Soup
  • Homemade Baked Potato Chips
  • Oven Baked Fries
  • Smashed Potatoes

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 on serving plate topped with sour cream

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).

GREAT TOPPINGS IDEAS FOR BAKED POTATO ROUNDS

  • 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
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.

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.
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: how do i make loaded baked potato rounds
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 566kcal

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

Filed Under: Appetizers, Latest, Popular Tagged With: 30 Minutes or Less, Bacon, Baked potatoes, Brunch, Cheese, Christmas Day, Dinner, Dinner Party, Fathers Day, Finger Foods, Fourth of July, Game Day, Kid Friendly, Mothers Day, New Years Eve, Oven Baked, Popular, Potluck, Summer Potluck, Tailgate, Thanksgiving

Previous Post: « Easy Chocolate Chip Muffins Recipe
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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 5, 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 6, 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
  6. Barbara

    September 2, 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 9, 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 4, 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 4, 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

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