Cheesy sliced potatoes 🥔
All the great flavors of a loaded baked potato without having to eat an entire potato! Although these will make you want an entire potato!
Slice your potatoes thin, coat with oil and your favorite seasonings. Cook at 400 until almost finished. Cover with shredded cheese and bacon. Cook until crispy!
When finished, top with sour cream and chives. #easyrecipe #loadedpotatoes #summer
These cheesy sliced potatoes are truly a game-changer when you're craving that comforting loaded baked potato feel without all the fuss! I've made them countless times, and they always disappear fast. To get those perfect, crispy edges and tender centers, here are a few more tips I've picked up along the way. First, let's talk about the potatoes themselves. While almost any potato works, I find starchy potatoes like Russets give you the crispiest results, while Yukon Golds offer a creamier texture inside. The key to even cooking and that beautiful crisp factor is slicing them consistently thin – think about 1/8 to 1/4 inch thick. A mandoline slicer makes this super easy and quick, but a sharp knife and a steady hand work just as well. After slicing, I always give them a good rinse under cold water to remove excess starch, then pat them completely dry. This step is crucial for achieving that irresistible crispiness! For seasonings, beyond just salt and pepper, I love to add a mix of garlic powder, onion powder, and a pinch of smoked paprika for extra depth. Don't be shy with the oil either; a light but even coat ensures every slice gets golden brown. My go-to is olive oil, but avocado oil works great too, especially for high heat baking. When it comes to baking, 400°F is perfect. I usually bake them for about 20-25 minutes initially, or until they're fork-tender but not mushy, and starting to get some color. Spreading them in a single layer on a baking sheet is essential – overcrowding will steam them instead of crisping. If your oven has a convection setting, now's the time to use it for an even crispier finish! This initial bake time makes sure your sliced potatoes are perfectly cooked through before the cheese goes on. Once they're "almost finished" – meaning tender and slightly golden – it's topping time! I pile on a generous amount of freshly shredded cheddar or a cheddar-Monterey Jack blend. Pre-cooked bacon bits are convenient, but if you have time, crisping up some fresh bacon and crumbling it yourself takes it to another level. Pop them back into the oven for another 10-15 minutes, or until the cheese is bubbly and melted, and the potato edges are beautifully crispy. Finally, that fresh dollop of sour cream and a sprinkle of chives really brings it all together. For a little extra kick, sometimes I add a few sliced jalapeños or a dash of hot sauce. These aren't just a side dish; they make an amazing appetizer or even a light meal when you want something comforting and quick. Trust me, once you try these crispy cheesy potato slices, you'll be hooked!
