Loaded Potato Slices Recipe

There’s something irresistibly comforting about potatoes – especially when they’re crispy, cheesy, and loaded with all the good stuff like bacon and chives. These loaded potato slices are a delightful twist on the classic baked potato, offering the same flavors we know and love, but in a fun, bite-sized form. This recipe is perfect for game day, casual dinners, or any time you need a quick, satisfying snack. It’s simple, fuss-free, and hits all the right notes – crispy edges, gooey cheese, and that smoky bacon crunch.

I can still remember the first time I whipped up these loaded potato slices. It was a lazy Sunday afternoon, and I was craving something indulgent but not too complicated. I had some leftover bacon in the fridge, a few russet potatoes hanging around, and a bag of shredded cheese (always a staple in my house). The result was magic. The way the cheese melts into the potatoes, with the crispy bacon adding a savory depth, had me hooked from the first bite. Since then, this recipe has become one of my go-to crowd-pleasers.

this RECIPE

My first go at loaded potato slices: a love story in the kitchen

I’ll never forget the smell that filled my kitchen that day – the combination of buttered potatoes and smoky bacon wafting from the oven. It took me right back to my childhood, when my mom used to make loaded baked potatoes for special occasions. I’d always scoop out the insides, mix in the cheese and bacon, and leave the skin behind. With this recipe, though, the potato skin is where the magic happens. The edges get beautifully crispy, almost like a potato chip, while the inside stays soft and fluffy. It’s like the best of both worlds.

And can we talk about the bacon for a second? I like to cook it just until it’s a bit underdone before it goes into the oven, so it gets that perfect crispiness without becoming too crunchy or burnt. Plus, the melted cheese just wraps itself around the bacon, creating little pockets of savory goodness in every bite.

What makes this recipe special?

There’s no denying that loaded potato slices are a classic comfort food. But what really sets this recipe apart is the simplicity. You don’t need a ton of ingredients or hours in the kitchen – just a few pantry staples and about 40 minutes of time. Plus, it’s endlessly adaptable. Want to add jalapeños for a kick? Go for it! Feeling fancy? Swap in some gruyere or gouda for the cheddar. These potato slices can be dressed up or down depending on what you’re in the mood for or what you have on hand.

A little background on the humble potato

While we might associate loaded potato dishes with modern comfort food, the history of the potato dates back thousands of years to the Andes in South America, where it was first cultivated. Potatoes have made their way into countless cuisines across the globe, adapting to every palate and climate. This version, loaded with cheese and bacon, nods to the American tradition of “loaded” potatoes, popularized in diners and sports bars. Originally, loaded baked potatoes would have been served as a hearty side dish, but recipes like this one take it one step further by turning them into an easy-to-share snack or appetizer.

Let’s talk ingredients: the stars of the show

• Russet Potatoes: These are perfect for this recipe because they’re starchy and bake up nice and fluffy on the inside while getting crispy on the outside. If you’re out of russets, Yukon Gold potatoes work well, too, although they have a creamier texture.
• Melted Butter: This is what gives your potato slices that golden, crispy exterior. I’ve tried olive oil as a healthier alternative, and while it works in a pinch, butter really brings out the rich flavor we’re going for.
• Shredded Cheese: I usually go with sharp cheddar for its bold flavor, but feel free to experiment with other types like Monterey Jack, mozzarella, or even pepper jack if you want some heat.
• Bacon: Cook it just until it’s a little under-crispy, since it will crisp up more when it bakes on top of the potato slices. You can also substitute with turkey bacon or a meat-free bacon alternative if you’re looking for a lighter option.
• Chives or Green Onions: These add a fresh pop of color and flavor that balances out the richness of the cheese and bacon. If you’re out of either, parsley or cilantro could work in a pinch.

Essential kitchen gear: what you need

• Baking sheet: Make sure to line your baking sheet with foil and give it a generous spray of non-stick spray to avoid any sticking disasters. If you don’t have foil, parchment paper works too.
• Pastry brush: This comes in handy for brushing the melted butter onto the potato slices. If you don’t have one, you can drizzle the butter and spread it around with the back of a spoon – though it might not be as even.
• Sharp knife or mandoline: You’ll need something to slice the potatoes evenly. A mandoline will make your life easier if you have one, but I’ve always just used a sharp knife, and it works perfectly fine as long as you’re patient!

Step-by-step: here’s how to make these loaded potato slices

1. Preheat your oven to 400℉ (200℃). While the oven heats up, cook the bacon on medium-low heat. Remember, you want it to be a little under-crispy since it will finish cooking in the oven. Once done, set the bacon aside to cool and chop it into chunks.
2. Slice the potatoes into thick rounds – about ½ to ¾ inch thick. I like to aim for uniform slices so they cook evenly. If they’re too thin, they won’t hold up to the toppings.
3. Prepare your baking sheet by lining it with foil and giving it a generous spray of non-stick spray. You really don’t want those potato slices sticking, especially after you’ve added all that cheese.
4. Melt the butter and brush it generously onto each potato slice, making sure to coat both sides. Don’t skimp here – this is what helps them get that crispy, golden-brown finish. Season them with salt and pepper.
5. Bake the potato slices for 30 minutes. You’ll know they’re ready when the edges start to turn a light golden brown, and the centers are tender.
6. Add the toppings! Take the potatoes out of the oven and sprinkle them with shredded cheese, chopped bacon, and chives. Pop them back in the oven for another 5 minutes, just until the cheese is melted and bubbly.

Adaptations: make it your own

• Gluten-free: Good news, this recipe is naturally gluten-free! Just be sure to check that any bacon or cheese you’re using doesn’t have hidden gluten (some processed foods do).
• Vegan: Swap the butter for a plant-based alternative, use dairy-free cheese, and try a vegan bacon substitute. I’ve made a vegan version of this with coconut bacon, and while it’s a little different, it’s still delicious.
• Spicy twist: Add some jalapeños or a sprinkle of crushed red pepper flakes on top before baking for an extra kick.
• Make it a meal: Serve these alongside a salad or a bowl of chili for a hearty, satisfying dinner.

How to serve these potato slices

For serving, I like to pile the potato slices onto a large platter and sprinkle a few extra chives over the top. They look especially inviting with all that melted cheese and crispy bacon peeking out. You can even add a dollop of sour cream or a side of ranch dressing for dipping. For a casual gathering, I’d suggest serving them with a tangy coleslaw or a crisp green salad to balance out the richness.

What to drink?

For drink pairings, these potato slices go beautifully with a cold beer – something light and crisp like a pilsner or lager will cut through the richness. If you’re more of a wine person, a chilled white like Sauvignon Blanc or even a sparkling wine would be a fun contrast. And for non-alcoholic options, iced tea with a squeeze of lemon is refreshing, or try a sparkling water with a twist of lime.

Storage and reheating tips

If you have leftovers (which I rarely do, to be honest), you can store these in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350℉ for about 10 minutes, or until warmed through. They’ll stay fairly crisp, though not as much as when they’re fresh. I wouldn’t recommend microwaving them, as they tend to go soggy.

Scaling the recipe

Need to make more? You can easily double or even triple this recipe – just make sure you have enough baking sheets to accommodate all the potato slices. If you’re only cooking for one or two people, halving the recipe works just as well. Just keep an eye on the potatoes while they bake, as smaller batches may cook a bit quicker.

Wrapping it up

I can’t recommend these loaded potato slices enough. Whether you’re making them for a crowd or just indulging yourself (no judgment here), they’re guaranteed to disappear fast. The best part? You can tweak them to suit your mood, pantry, or dietary needs. So go ahead, give them a try, and feel free to experiment!

FAQ

1. Can I use a different type of potato?
   Absolutely! Yukon Gold potatoes are a great alternative. They’re a bit creamier, but they’ll still crisp up nicely.
2. How do I keep the potato slices from sticking?
   Be sure to line your baking sheet with foil or parchment paper and use non-stick spray. A generous coating of butter also helps!
3. Can I make these in advance?
   You can bake the potato slices ahead of time and store them in the fridge. When ready to serve, just add the toppings and bake for the final 5 minutes.
4. What cheese works best for this recipe?
   Sharp cheddar is my go-to, but feel free to try other cheeses like mozzarella, Monterey Jack, or even a spicy pepper jack.
5. What other toppings can I add?
   Get creative! Try adding jalapeños, black olives, or even a drizzle of sour cream before serving.

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