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.
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.
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.
STEP 3
Remove from oven and top with cheese and bacon.
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
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!
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.
FAQ About Potato Rounds
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.
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.
Cut potato rounds to 1/4-inch thickness before baking. Either use a sharp chef knife or a mandoline for cutting.
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Loaded Baked Potato Rounds Recipe
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).
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
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!
Thank you Elle! I appreciate your time and commment!
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!