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Turn basic potatoes into a snack or crowd-pleasing side everyone loves. When you mix up crunchy potatoes, gooey cheese, and crispy bacon, you get the ultimate feel-good comfort food for any get-together.
The first time I whipped up these potato rounds was for a football party. Folks ate them up even before the game started. Now, they're a regular request at my parties, especially in the winter when everyone wants something warm and cheesy.
Tasty Ingredients
- Green onions add a zippy, fresh note to balance out all the richness
- Bacon brings that craveable smoky crunch get thick pieces if you can for extra bite
- Cheddar cheese becomes super melty and flavorful go with sharp cheddar if you like it bold
- Butter gives the potatoes an extra golden exterior and loads of flavor
- Baking potatoes keep the slices sturdy with crisp edges and a soft center
Irresistible Step-by-Step
- Let the cheese melt
- Pop the tray back in so the cheese turns gooey—just three to five minutes does it keep your eye on them so nothing burns.
- Add toppings
- Soon as the potato slices are out of the oven, pile on cheese, then scatter bacon bits and finish with snipped green onions.
- Bake the first time
- Cook the potato rounds 15 to 20 minutes, flip, then go another 15 to 20. You want them fork-tender with crisp, golden sides.
- Season and arrange
- Brush both sides of every slice with melted butter, not missing the edges. Lay them on a sheet lined with parchment, leaving tiny gaps between each one.
- Prep the potatoes
- Cut potatoes into half-inch rounds so everything cooks evenly. Rinse off any starch and towel them totally dry for max crunch.
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Bacon steals the spotlight every time here. If you fry the bacon until it's crunchy before crumbling, it stands out perfectly against the cheesy, tender potatoes. In our house, holiday platters of these always turn into a friendly battle for the bacon-heavy pieces.
Prep Ahead Tips
Make life easier by pre-slicing your potatoes the day before. Store them in cold water in the fridge, then dry them off really well before cooking. You can also fry the bacon and dice up your green onions in advance—just stash them each in their own sealed container in the fridge.
Fun Ways to Switch It Up
The base is fantastic by itself, but you can make these potato rounds your own. Add jalapeños and pepper jack for a kick, or go Mediterranean with feta, olives, and a shake of oregano at the end. Make it a breakfast treat by sliding on a little fried egg right before serving. No meat? Leave off the bacon and load up with mushrooms or some roasted peppers.
How to Serve
These are awesome next to grilled meats like steak or chicken. For party snacks, dip them into tangy sour cream mixed with chives or go spicy with a sriracha mayo. You can even turn these into mini potato pizzas—just spoon on a bit of tomato sauce before you add the cheese. Try lining them up from biggest to smallest across a tray for a fun look at your next hangout.
Keeping and Heating Up
Store leftovers airtight in the fridge for three days. To warm them up, lay them on a baking tray and bake at 350°F for about 10 minutes, until they’re heated through and cheese turns gooey again. Skip the microwave since it makes them limp. Freezing isn’t a great idea—once thawed, they lose their good texture.
Common Queries
- → What cheese options work well?
Sure thing! Try out whichever cheese you love—Monterey Jack, Gouda, or even something spicy like Pepper Jack for a little kick.
- → Can I prep this ahead?
Yep, you can bake the potatoes beforehand and keep them chilled in the fridge. Add the toppings and reheat when you're ready to eat.
- → How can I make it vegetarian?
Leave out the bacon and swap it with meat-free bacon bits or sprinkle smoked paprika for a veggie-friendly twist.
- → What dips go with it?
These pair great with sour cream, ranch, or even smoky barbecue sauce if you want more flavor variety.
- → How do I get crispy potatoes?
Make sure your slices are even, generously butter both sides, and arrange them in a single layer on the tray to bake evenly.