Loaded Potato Slices Recipe

You know that perfect snack that’s just the right balance between comfort food and a little bit fancy? These loaded potato slices hit the spot every time! Whether you’re hosting a game day party, looking for a savory side dish, or just craving something with gooey melted cheese, these potatoes will quickly become your go-to. What makes them special? It’s the simplicity—crispy-edged potato rounds loaded with melted cheese, bits of savory turkey bacon, and a sprinkle of chives. They’re like mini loaded baked potatoes, but easier to eat and packed with flavor in every bite. Trust me, once you make these, they’ll be requested on repeat!

this RECIPE

A personal story: the snack that saved game day

I’ll never forget the first time I made these loaded potato slices. It was a last-minute scramble before a big game—friends were coming over, and I realized I had completely forgotten to plan for snacks (I know, rookie mistake!). With only a few russet potatoes, some cheese, and turkey bacon in the fridge, I whipped these up on a whim. As they baked, the house filled with the most amazing, savory smell. When I pulled them out of the oven and saw the melted cheese bubbling on top of golden-brown potato slices, I knew we were in for a treat. They disappeared faster than I could get them onto the serving plate, and now, they’ve become a game day tradition. Sometimes, the simplest things end up being the best!

The origins of loaded potato goodness

While fully loaded potato skins have long been a staple of American bar food and casual dining, this version—potato slices—brings a fun twist. The idea of topping potatoes with cheese, turkey bacon, and other goodies likely has its roots in the American Southwest, where loaded baked potatoes are popular. This recipe simplifies things by turning those flavors into a quick and easy finger food. Over time, variations of loaded potatoes have popped up everywhere, and it’s no surprise—they’re customizable, delicious, and easy to share. This version streamlines the idea without sacrificing any of the deliciousness.

Let’s talk ingredients: the stars of the show

To make these loaded potato slices extra special, it’s all about the right ingredients:

• Russet potatoes: These starchy potatoes get crispy edges and a fluffy interior when baked, making them perfect for this dish. If you’re out of russets, Yukon Golds work too, but they’ll be a little creamier.
• Melted butter: This adds rich flavor and helps the potatoes crisp up. You can substitute with olive oil if you’re aiming for a healthier option, but the butter really gives it that classic taste.
• Shredded cheese: Cheddar is my go-to for this recipe. It melts beautifully and adds just the right sharpness. Feel free to mix in Monterey Jack or even some Gouda for an extra melty surprise.
• Turkey bacon: It adds a delicious, salty flavor to every bite. It’s healthier than traditional meat but still packs a lot of flavor. You can also substitute it for grilled chicken or even a vegan meat substitute.
• Chives or green onion: These give a fresh, slightly oniony bite that balances the richness of the cheese and butter. You can use whichever you have on hand.

Kitchen gear: what you need (and what you can totally skip)

Here’s the beauty of this recipe—you really don’t need much in the way of special kitchen tools! But there are a few basics that will make things easier:

• A sharp knife: For slicing the potatoes into even rounds. If you want to save time, a mandoline slicer can make this process super quick and uniform.
• A baking sheet: You’ll need a sturdy one to make sure your potato slices bake evenly. Lining it with foil makes cleanup a breeze.
• Basting brush: This is for brushing the butter onto the potato slices. If you don’t have one, you can use the back of a spoon, but the brush helps distribute the butter evenly.
• Tongs: Handy for flipping the potato slices halfway through cooking, though a fork will work too in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get down to the fun part—making these loaded potato slices! Here’s how I do it:

1. Preheat the oven to 400°F. Start here so the oven is hot by the time your potatoes are ready. Trust me, the high heat is key to getting those crispy edges.
2. Prep the turkey bacon: Cook it gently in a pan—just until it’s starting to brown but not fully crispy. It will finish cooking in the oven, and you don’t want it to dry out.
3. Slice the potatoes: Aim for about 1/2″ thick slices. Too thin, and they’ll crisp up too much; too thick, and they might not cook through all the way. Lay them flat on your prepared baking sheet.
4. Butter them up: Melt your butter and generously brush it onto each slice. Don’t be shy—this helps with both flavor and crispiness. Season with salt and pepper.
5. Bake: Pop them into the oven for 30 minutes. Halfway through, flip the slices to get both sides golden.
6. Add the toppings: Take the potatoes out, sprinkle on your shredded cheese, turkey bacon chunks, and chives or green onions. Return them to the oven for about 5 more minutes, just until the cheese is perfectly melted.

Pro tip: Don’t rush the flipping part! I’ve accidentally torn a few slices by being impatient. Let them get nicely golden on the bottom before you flip them for the best results.

Variations to try: your potatoes, your way

I’ve tried a few different spins on these loaded potato slices, and they all turned out delicious:

• Vegetarian: Skip the turkey bacon altogether and load up on extra veggies. I love adding sautéed mushrooms, roasted red peppers, or even jalapeños for a spicy kick.
• Vegan: Use olive oil instead of butter, and swap the cheese with a dairy-free alternative. There are some great meltable vegan cheeses out there that work beautifully.
• Spicy twist: Mix some cayenne or chili powder into the melted butter before brushing it on the potatoes. Top with pickled jalapeños for an extra pop of heat.
• Seasonal: In the fall, try adding a drizzle of sour cream and a sprinkle of crispy fried sage. In the spring, swap the cheese for a light goat cheese and add fresh herbs like parsley or thyme.

Serving suggestions: make it look amazing

If you’re serving these at a party (or just want to make them look extra fancy), here are some ideas to elevate your presentation:

• Stack them: Instead of laying the slices flat, stack them into small piles on a platter. It looks more elegant and makes them easier to grab.
• Garnish with extra chives: A sprinkle of fresh green chives or green onion right before serving adds a pop of color and a fresh bite.
• Serve with dipping sauces: Sour cream is a classic, but you could also set out some ranch dressing, hot sauce, or even a garlic aioli for dipping.

drink pairings

Since these potato slices are rich and cheesy, you’ll want something refreshing to balance them out. Here are a few drink ideas that pair perfectly:

• Sparkling water with a twist of lime: The bubbly, zesty flavor cuts through the richness of the cheese and turkey bacon.
• Iced tea: A classic pairing, especially if you sweeten it lightly or serve it with a slice of lemon. The tannins in tea complement the salty flavors.
• Lemonade: Its bright acidity is refreshing, especially when the potatoes are fresh out of the oven. Try a lightly sweetened lemonade for a less overpowering flavor.

Storage and reheating tips

If (and that’s a big if!) you end up with any leftovers, don’t worry—they’re just as tasty the next day:

• Fridge: Store any leftover potato slices in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, place them back in the oven at 350°F for 10-15 minutes until heated through. You can also use a toaster oven for a quicker reheat. I don’t recommend the microwave, as it tends to make the potatoes soggy.
• Freezing: Not ideal for this recipe, as the texture of the potatoes changes too much after freezing and reheating.

Scaling the recipe: for a crowd or just yourself

This recipe is super easy to adjust! If you’re cooking for a crowd, just double or triple the ingredients. One thing to note: if you’re making a large batch, bake the potato slices on multiple baking sheets to avoid overcrowding (this helps them crisp up better). If you’re cooking for one, the recipe works just fine halved—and trust me, you’ll still want leftovers!

Frequently Asked Questions

1. Can I use a different type of potato?
Yes! Yukon Golds or red potatoes would work, but they’ll have a slightly different texture—Yukons will be creamier, while red potatoes will be firmer.

2. Can I prep these ahead of time?
Absolutely! You can pre-bake the potato slices and store them in the fridge, then just top with cheese and turkey bacon before reheating and serving.

3. What other toppings can I use?
Feel free to get creative! Try adding diced tomatoes, avocado, or even a dollop of sour cream on top.

4. What can I use instead of turkey bacon?
You could swap in a plant-based bacon, diced chicken, or even sautéed mushrooms for a vegetarian option

5. Are these gluten-free?
Yep! As long as your turkey bacon and cheese are gluten-free (most are), this recipe is naturally gluten-free.

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