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Whenever I’m craving something salty and tasty for a hangout or family night, baked potato rounds loaded with cheese and bacon always save the day. They’re crunchy, cheesy, bite-sized, and a total winner for crowds big or small.
Whenever I bring these to events, they vanish in a flash. I once took two huge pans to a potluck and didn’t bring a single slice back home.
Tasty Ingredients
- Sour cream: perfect for dunking and makes every bite creamy. I always grab full fat for max flavor
- Cheddar cheese: sharp and colorful, gives a nice tang. Block cheese melts best and tastes fresher
- Monterey Jack cheese: for that gooey melted layer, grate it yourself for better melting
- Beef bacon: cooked and crumbled to add a smoky kick. Use turkey bacon if that's your jam
- Garlic salt with parsley: herbs and salt bring a savory punch, pick a brand you love the smell of
- Butter: melted for brushing on top, helps get things super crispy and rich. Go for quality here
- Red potatoes: medium sized is best, so they cook through but stay fluffy inside
Simple Steps to Make It
- Plate and Enjoy:
- Wait a few minutes for the rounds to cool off, then move them to your platter. Scoop some sour cream into a bowl for dunking and watch your friends fight over the last one.
- Oven Time:
- Put the tray in your oven set at 350°F. Let them bake for about 16 to 18 minutes till they turn gold on the edges and the cheese gets nice and bubbly. Keep an eye out near the end so they don’t burn underneath.
- Load Them Up:
- Scatter on some garlic salt first. Sprinkle the Monterey Jack and cheddar cheese all over. Top it off with bacon bits, tucking a few into the cheese so they stick when melted.
- Butter Them Well:
- Spread the potato rounds out on the tray in one layer. Brush with your melted butter, making sure you hit the edges for extra crunch.
- Get Your Pan Ready:
- Use foil to cover the pan, then give it a generous spray with nonstick spray. This way nothing will stick and cleanup’s super simple.
- Slightly Boil the Potatoes:
- Bring water to a boil with your sliced potatoes in it. Let them simmer three or four minutes just to start softening the centers. Drain really well and pat dry—they’ll get soggy if left wet!
- Wash and Cut Potatoes:
- Scrub your potatoes clean and leave the skins on for a little extra bite. Slice into thin rounds, about a quarter inch thick, so they crisp up evenly.
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Sharp cheddar is my secret for that flavor pop in every bite. My kids end up fighting just to grab the cheesiest piece.
Best Ways to Store
If you’ve got leftovers, pop them into a sealed container in your fridge for up to three days. Warm them back up in your oven or toaster oven—they’ll get crisp on the edges again. They freeze well too, and you can reheat a batch straight from the freezer if you need a quick bite.
What to Swap
Yukon gold and russet potatoes both work if you don’t see red potatoes at the store. Switch out beef bacon for a plant-based one or turkey bacon to suit your needs. Want a different twist? Try smoked gouda or pepper jack for something new.
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How to Serve
These bites are a crowd-pleaser for any get-together. Serve with some ranch, spicy hot sauce, or a creamy chive dip for extra options. For a meal, add a fresh salad on the side for balance. They even make breakfast plates more fun paired with eggs.
Potato Backstory
Stuffed potatoes like this are baked right into American comfort food traditions. The fun part is topping them with whatever’s handy. This version started in my grandma’s kitchen as a way to use up leftover baked potatoes, and now they're my favorite party bites.
FAQs About the Recipe
- → Could I swap in a different potato?
Sure thing! Yukon gold or russet are awesome too, but red potatoes stay firmer for cutting and baking.
- → Which cheese choices work best on these?
Cheddar and Monterey jack melt up so nice, but if you've got mozzarella, pepper jack, or feel like mixing things up, toss those on instead.
- → How do I keep any extra rounds fresh?
Just let them cool, pop them in a sealed container, and stash in the fridge for about three days. You can also freeze them for up to four months.
- → What's the best way to heat up leftovers?
If you're in a hurry, zap them in the microwave. For the crunch, hit the oven until they're sizzling and crispy again.
- → Can I get these ready in advance?
Yep, you can build your rounds ahead and chill in the fridge for a few hours. Bake them when you’re ready to eat.