Baked Potato Rounds (Printable Version)
Cheesy potato slices packed with bacon—great for sharing, dipping, or quick snacking any time.
# What You'll Need:
01 -
5 cooked beef bacon strips, crumbled up
02 -
Sour cream for dunking
03 -
A shake or two of garlic salt with parsley
04 -
1 tablespoon of melted butter
05 -
Half a cup shredded cheddar
06 -
Four medium-sized red potatoes
07 -
Half a cup Monterey Jack cheese, shredded
# Step-by-Step Guide:
01 -
Pop those potato slices onto a plate. Scoop some sour cream or your fav dip on the side and enjoy while they're hot.
02 -
Slide the pan into the oven and cook for about 16–18 minutes. Cheese will bubble and melt, potatoes will look golden.
03 -
Dab a little melted butter on each slice. Sprinkle as much garlic salt as you like. Pile on some Monterey Jack, cheddar, and then beef bacon.
04 -
Cover your baking pan with foil, hit it with some cooking spray, and lay the potato rounds out in one layer.
05 -
Drop the potato rounds into a pot of water, bring it to a rolling boil, and keep 'em going for 3–4 minutes so they soften just a bit. Drain them and pat everything dry.
06 -
Give those red potatoes a good wash and slice them up into thick coins—about a quarter inch each.
07 -
Set your oven to 350°F (175°C) and let it warm up.
# Additional Notes:
01 -
You can put potato rounds together a few hours early, stash them in the fridge covered, and pop them in the oven when you want.
02 -
Keep extra rounds in a sealed container in the fridge for up to 3 days, or stash 'em in the freezer for up to 4 months. Warm them back up in the microwave or oven.