Crispy Baked Potato Slices with Cheese and Bacon
Tender potato slices roasted until golden and crispy, then topped with melted cheddar cheese and crumbled bacon for the ultimate comfort food side dish. The secret is the two-stage baking process and brushing with bacon drippings for extra flavor. Perfect alongside grilled meats, as a hearty appetizer for game day, or anytime you want loaded potato flavors. These slices deliver all the satisfaction of a loaded baked potato in a shareable format that's easier to serve and eat.
Ingredients
Instructions
- 1
Preheat oven to 375°F
- 2
Prepare bacon by laying out and let sit for 5 minutes
- 3
Slice potatoes into 1/2 inch thick slices
- 4
Coat each potato slice with oil on both sides and season with salt and pepper
- 5
Arrange potato slices on baking sheet and bake for 25 minutes
- 6
Cook bacon until crispy while potatoes bake, set aside and keep drippings
- 7
Remove potato slices from oven, brush with bacon drippings and bake for 10 minutes
- 8
Reduce temperature to 350°F, sprinkle cheese and crumbled bacon over potato slices and bake for 5 minutes until cheese melts
- 9
Remove from oven and sprinkle with Italian seasoning and green onions
Tips
Let bacon sit at room temperature before cooking to help it crisp up better during the cooking process.
Save the bacon drippings to brush on potatoes for extra flavor and crispiness in the second baking stage.
Use russet potatoes for the best texture as they become fluffy inside while crisping on the outside.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in oven at 350°F for 10-15 minutes to restore crispiness.
Potato slices can be cut and seasoned up to 2 hours ahead. Cover and refrigerate until ready to bake.
Serve immediately while cheese is melted and potatoes are crispy for best texture and flavor.
Common Mistakes
Don't skip the bacon drippings step to avoid bland potatoes
Cut potatoes evenly to avoid uneven cooking
Don't overcrowd baking sheet to avoid steaming instead of crisping
Substitutions
FAQ
Can I use different types of potatoes?
Russet potatoes work best for their fluffy texture, but Yukon Gold can be substituted for a creamier result.
How long will these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Can I make these without bacon?
Yes, skip the bacon and drippings step. Use extra oil or butter for the second brushing step.