Loaded Potato Rounds
Loaded Potato Rounds have all of the tastes you love in a loaded potato skin but without all of the time-consuming prep work. Great for snacking while watching football or as a side dish for dinner.
One of the things we enjoy while watching football is having some munchies around and eating my slow cooker chili during halftime. Years ago my husband asked me to make loaded potato skins and I did but I hated the prep work to get to the end result so that one time was it. I decided to turn my roasted potato slices into these “Loaded Potato Rounds” and we all enjoy them so much more than the traditional “skins.” I am sure you will enjoy them as well.
Loaded Potato Rounds
Ingredients
- 4 large baking potatoes washed and dried
- 2-3 tbsp butter melted
- salt I like to use kosher but whatever you have on hand is good
- pepper
- 1 1/2- 2 cups of shredded cheddar cheese
- 3-4 green onions thinly sliced
- 1 package cooked real bacon pieces or bits
- sour cream optional
Instructions
- Pre-heat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
- Cut the ends of the potatoes off and discard. Cut the rest of the potatoes into 1/2 inch slices.
- Brush both sides pf the potato slices with the melted butter and sprinkle with salt and pepper.
- Place on baking sheet and bake for 30 to 40 minutes, or until lightly browned. Flip the potato rounds over about halfway through cooking time (15-20 minutes) to brown the other side.
- When potato rounds are done, top with cheese, bacon and green onions.
- Pop the baking sheet back into the oven for 3-5 minutes, or until the cheese is melted.
- Top with a small amount of sour cream, if desired. Serve immediately.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
 |
This method works much better than my previous recipe. I had to pre- cook the potatoes & then bake them for a LONG time at 375 F. I will use this recipe from now on.. thank you!
I’m so glad you enjoyed them. I think as few steps as possible works and eliminating the need to boil the potatoes is one step less. Plus, I think boiling them doesn’t help them crisp up as much.