Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Servings: 5
Potato lovers are going to get crazy over these Baked Potato Slices! It’s a fusion of potato skins, Hasselback potatoes, and loaded baked potatoes all furled in one. Incredibly easy to make and the perfect appetizer for parties even a wonderful side to any meal served with sour cream for dipping.
Ingredients
3 russet potatoes, Scrubbed clean
1 tbsp vegetable oil, Canola, or Olive Oil works as well
Salt/Pepper, to taste
2.5 c. cheddar cheese, shredded
6 slices bacon, uncooked
1 tbsp Italian Seasoning
2 green onions, diced
How to make Baked Potato Slices
Step 1: Prepare the oven. Preheat it to 375 degrees. For crispier bacon, take them out 5 minutes before cooking and set aside.
Step 2: Into 3/4-inch pieces, cut the potatoes. Lightly coat the tops of the slices with oil using a pastry brush. Turn the slices on the other side and repeat. Then, sprinkle with salt and pepper.
Step 3: On a baking sheet, place the potato slices and bake in the preheated oven for about 25 minutes.
Step 4: Meanwhile, cook the bacon over low heat. Periodically flip the bacon using kitchen tongs for even cooking. When done, set the bacon aside but leave the bacon drippings.
Step 5: Take the slices of potato out of the oven, then lightly brush them with the bacon drippings. Flip and brush the other side. Return to the oven and bake for another 10 minutes. In the meantime, crumble the bacon.
Step 6: Adjust the oven temperature to 350 degrees.
Step 7: With grated cheese and crumbled bacon, top the potatoes. Bake for additional 5 minutes until the cheese has melted. Remove from the oven when done and sprinkle with Italian seasoning. Serve garnished with green onions and sour cream on the side. Enjoy!
Notes:
For this recipe, you can also use Monterrey Jack.
In place of bacon, you can top the slices with some steamed broccoli.
You can use ranch seasoning to sprinkle over the cheese instead of Italian seasoning.
Place the baked potato slices in an airtight container and store them in the fridge for up to 3 to 4 days. When ready to serve, reheat for about 6 minutes in a 350 degrees F oven.
To freeze, just out leave the green onions. When ready to eat, reheat for about 8 to 10 minutes at 325 degrees oven.
Nutrition Facts:
Calories: 449kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 533mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 443mg | Iron: 2mg
Ingredients
- 3 russet potatoes, Scrubbed clean
- 1 tbsp vegetable oil, Canola, or Olive Oil works as well
- Salt/Pepper, to taste
- 2.5 c. cheddar cheese, shredded
- 6 slices bacon, uncooked
- 1 tbsp Italian Seasoning
- 2 green onions, diced
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. For crispier bacon, take them out 5 minutes before cooking and set aside.
Step 2: Into 3/4-inch pieces, cut the potatoes. Lightly coat the tops of the slices with oil using a pastry brush. Turn the slices on the other side and repeat. Then, sprinkle with salt and pepper.
Step 3: On a baking sheet, place the potato slices and bake in the preheated oven for about 25 minutes.
Step 4: Meanwhile, cook the bacon over low heat. Periodically flip the bacon using kitchen tongs for even cooking. When done, set the bacon aside but leave the bacon drippings.
Step 5: Take the slices of potato out of the oven, then lightly brush them with the bacon drippings. Flip and brush the other side. Return to the oven and bake for another 10 minutes. In the meantime, crumble the bacon.
Step 6: Adjust the oven temperature to 350 degrees.
Step 7: With grated cheese and crumbled bacon, top the potatoes. Bake for additional 5 minutes until the cheese has melted. Remove from the oven when done and sprinkle with Italian seasoning. Serve garnished with green onions and sour cream on the side. Enjoy!
Notes
For this recipe, you can also use Monterrey Jack. In place of bacon, you can top the slices with some steamed broccoli. You can use ranch seasoning to sprinkle over the cheese instead of Italian seasoning. Place the baked potato slices in an airtight container and store them in the fridge for up to 3 to 4 days. When ready to serve, reheat for about 6 minutes in a 350 degrees F oven. To freeze, just out leave the green onions. When ready to eat, reheat for about 8 to 10 minutes at 325 degrees oven.
