Loaded Baked Potato Slices
Crispy potato rounds topped with cheddar cheese and turkey bacon, perfect for gatherings or a cozy night in.
I remember the first time I made these loaded baked potato slices—crisp-edged rounds that still give a soft, buttery bite topped with melty sharp cheddar and salty turkey bacon. They’re the kind of snack that disappears at parties, a perfect weeknight side, and a crowd-pleasing appetizer for game day. If you like handheld comfort with big potato flavor, this recipe delivers.
These are great served alongside other potato favorites like crispy garlic Parmesan potato wedges for a full potato-forward spread.
Why you’ll love this dish
There’s a lot to like about loaded baked potato slices. They’re quick to prepare, use pantry-friendly ingredients, and scale easily for a party or family dinner. Kids love the cheesy, turkey bacon-topped rounds, while adults appreciate the finishing salt and green onion bite. Make them for a casual weeknight, a tailgate appetizer, or as an indulgent side for Sunday dinner.
How this recipe comes together
- Crisp the turkey bacon in the oven, saving two tablespoons of the rendered fat.
- Slice russet potatoes into 1/2-inch rounds and toss with salt, pepper, and reserved pan drippings.
- Roast the rounds until tender with a crisp edge, then top with shredded cheddar and chopped turkey bacon.
- Return to the oven just long enough to melt the cheese. Finish with green onion and a sprinkle of finishing salt.
This sequence keeps the potatoes crisp, the cheese melty, and the turkey bacon flavorful without getting greasy.
What you’ll need
- 4 large Russet potatoes (choose firm, similar-sized tubers)
- 6 slices turkey bacon
- 3/4 teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 8 oz block sharp cheddar cheese, grated (about 2 cups)
- 3 green onions, thinly sliced
- Sour cream, for serving (or ranch)
- Finishing salt to taste (fleur de sel recommended)
Notes/substitutions:
- Yukon Golds will be slightly creamier and brown faster; adjust baking time if using them.
- Use smoked gouda or Monterey Jack for a mellower cheese flavor.
- For a vegetarian version, omit turkey bacon and use olive oil plus smoked paprika for a similar savory note.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lay the turkey bacon slices on the sheet and bake 20 minutes or until crispy. Remove turkey bacon and set on paper towels to drain. Reserve 2 tablespoons of pan drippings from the pan.
- While the turkey bacon cooks, scrub the potatoes and slice them into 1/2-inch rounds. Place rounds in a large bowl.
- Add 3/4 teaspoon salt and 3/4 teaspoon freshly cracked pepper to the bowl. Pour in the reserved pan drippings and toss so each round is evenly coated.
- Reduce oven temperature to 375°F (190°C). Arrange potato slices on the lined baking sheet, about 1 inch apart. Roast for 20 minutes.
- Meanwhile, shred the cheddar, slice the green onions, and dice the cooked turkey bacon.
- Remove potatoes from the oven and lower the temperature to 350°F (175°C). Top each round with about 1 tablespoon shredded cheddar and a generous pinch of diced turkey bacon.
- Return to the oven and bake 8–10 minutes, until the cheese is fully melted and bubbly.
- Remove from oven, sprinkle sliced green onions and finishing salt over the top. Serve warm with sour cream or ranch for dipping.
Loaded Baked Potato Slices
- Prep
- 25 MIN
- Cook
- 40 MIN
- Total
- 1 HR 5 MIN
- Serves
- 8
01Ingredients
For the Potato Rounds
For the Toppings
02Method
- Preparation
- Roasting
- Topping and Serving
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0 OF 9 DONE03Recipe notes
- 01For best results, use a mandoline for even slices, don't overcrowd the pan, and save the pan drippings for flavor. You can also experiment with different cheeses and toppings or make them vegetarian by replacing turkey bacon with roasted mushrooms.
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Best ways to enjoy it
These rounds shine as an appetizer, side, or party snack. Serve them:
- On a platter with toothpicks for easy grabbing at a party.
- Alongside a green salad and roasted chicken for a simple dinner.
- With bowls of sour cream, ranch, or spicy sriracha mayo for dipping.
For a cozy potato-themed menu, pair with a bowl of loaded potato soup — the textures and flavors complement each other.
Storage and reheating tips
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Reheating (best): Reheat in a 375°F oven for 8–12 minutes to restore crisp edges and melt the cheese again. Use a baking sheet—don’t stack slices.
Microwave: Quick but will make them soft; microwave briefly and then crisp in a hot skillet or under the broiler for a minute.
Freezing: You can freeze unbaked, tossed potato rounds (single layer on a tray, then transferred to a freezer bag) for up to 2 months. Thaw overnight before baking. Fully assembled slices with cheese don’t freeze as well because the texture changes.
Food safety: refrigerate leftovers within 2 hours of cooking. Reheat to at least 165°F before serving.
Creative twists
- BBQ Loaded: swap cheddar for pepper jack, add chopped pickled jalapeños, and drizzle a touch of BBQ sauce.
- Ranch & Herb: mix 1 tsp powdered ranch seasoning into the pan drippings before tossing the potatoes, then top with chives.
- Vegetarian: replace turkey bacon with oven-roasted mushrooms or smoked tempeh and use olive oil with a dash of liquid smoke.
- Breakfast version: top with a dollop of sour cream and a small fried quail egg for party-sized breakfast bites.
- Extra-crispy: finish under the broiler for 1–2 minutes—watch carefully so cheese doesn’t burn.
Your questions answered
How long does this take from start to finish?
A: Plan for about 55–60 minutes total: 20 minutes for turkey bacon, 20 minutes roasting the potatoes, plus 8–10 minutes to melt the cheese and a few minutes for prep.
Can I make these in an air fryer?
A: Yes — cook turkey bacon separately. Air-fry potato rounds at 375°F for 10–12 minutes, flipping once, then top and air-fry another 2–4 minutes to melt cheese.
Are these gluten-free?
A: Yes, this recipe is naturally gluten-free if you use gluten-free turkey bacon and check any dip labels.
Can I prep ahead?
A: You can slice the potatoes and store them in cold water in the fridge for up to 24 hours to prevent browning. Cook and store turkey bacon separately. Assemble and bake on the day you plan to serve.
Why did my potatoes get soggy?
A: Common causes: slices too thick, overcrowding the pan, not enough fat for browning, or using waxy potatoes. Ensure even 1/2-inch slices, spread them 1" apart, and use the reserved fat to promote browning.
Conclusion
These loaded baked potato slices are a simple way to transform humble russets into a sharable, crave-worthy treat. They balance crisp edges, tender centers, gooey cheese, and salty turkey bacon in every bite—perfect for parties, weeknights, or hearty snack time. For more ideas, check out baked potato slices guide from The Cozy Cook and my Bacon Potato Frittata Recipe.
Appetizer
Appetizer
Appetizer
