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When I want a snack that's salty, fun, and gets the crowd talking on game night, I make baked potato rounds loaded with cheese and bacon. They're crispy on the outside, soft in the middle, and no one can say no to them.
Bring these to any hangout and watch them disappear. I once brought two pans to a friends’ get together and ended up taking home an empty tray. They’re always a hit.
Irresistible Ingredients
- Sour cream: Spoon it up for dipping—cool, creamy, and classic. The thick full-fat version tastes best to me.
- Cheddar cheese: Grate your own for the best sharp punch and pretty color. Block cheese is where it’s at.
- Monterey Jack cheese: Melts like a dream and adds a gentle creamy layer. I always reach for a fresh chunk to grate myself.
- Beef bacon: Crumble it after you cook it. Brings salty, smoky flavor, but swap for turkey bacon if that’s what you’ve got.
- Garlic salt with parsley: Gives spuds a great herby kick and a savory lift. I like the ones that smell fresh.
- Butter: Melted and brushed on top—it’s the key for crisp edges and that rich flavor. Grab the best butter you can for this one.
- Red potatoes: Go for the medium ones and leave the skin on—they cook up tender on the inside and crisp outside.
Simple Step Guide
- Serve with Dips:
- Wait a few minutes so they cool down, then move them onto a plate. Add a bowl of sour cream on the side and watch them vanish.
- Bake Until Golden:
- Oven at 350 degrees. Pop the rounds in for about sixteen to eighteen minutes. Check near the end so the cheese bubbles and the bottoms don’t get too dark.
- Top with the Goods:
- Scatter garlic salt all over, sprinkle on monterey jack and cheddar, then drop crumbled bacon on top. Tuck the bacon into the cheese so it really stays put while cooking.
- Lay Them Out and Butter Up:
- Set the potato slices in a single, spaced-out layer on your tray. Brush with melted butter, making sure to hit the edges so they get extra crispy.
- Get Your Tray Ready:
- Line a baking pan with foil and give it a good spray with cooking spray. Makes sure nothing sticks and cleaning up is a breeze.
- Pre-cook the Potatoes:
- Boil sliced potatoes for a few minutes so they soften up, but don’t let them turn mushy. Drain well, then blot with towels to keep things crisp later.
- Slice the Potatoes:
- Wash the potatoes and keep the skins on for good texture. Cut into rounds about a quarter inch thick so everything cooks nice and even.
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I go for sharp cheddar because the flavor really pops. My kids always battle for the cheesiest one—they’re that good.
How to Store
Got leftovers? Pop them in a sealed container and stash in the fridge for three days. To make them crispy again, warm in the oven or your toaster oven. Freeze extras for a couple months—no need to thaw, just heat straight from the freezer for a speedy treat.
Swaps and Choices
Can’t get red potatoes? No problem—Yukon gold or russets work fine. Switch out beef bacon for turkey or plant-based for veggie eaters. If you want to shake up the cheese, try smoked gouda or even pepper jack.
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How to Serve Them
The best party snack hands down. Put out some ranch, spicy hot sauce, or maybe chive dip for fun. If you want to make it lunch, serve with a fresh salad. They even show up at my breakfast table next to eggs now and then.
Potato Storytime
Covering baked potatoes in tasty stuff is classic comfort food in the US. These little rounds actually started in my grandma’s kitchen—her way to deal with leftover baked potatoes. Now, they’re a crowd favorite every time we get together.
Common Recipe Questions
- → Could I swap in another type of potato?
Sure, russet or yukon gold will get the job done, but red potatoes slice up nicely and don't fall apart as easily in the oven.
- → Which cheese melts best on these?
Cheddar and Monterey jack are top picks, but you can throw on some mozzarella, pepper jack, or just mix whatever you like.
- → What's the best way to save extras?
Let them cool and pop them in a sealed container in your fridge for up to 3 days. You can even freeze them for a few months if you want.
- → How should I warm them back up?
Pop them in the oven again to crisp them back up, or use the microwave if you’re in a rush. They'll taste best with the oven.
- → Can I get these ready ahead of time?
Definitely. Put them together and stash them in the fridge for several hours, then just bake right before you want to eat.