Description
Crispy potato rounds topped with gooey cheese, savory bacon, and fresh green onions—a perfect appetizer for any occasion.
Ingredients
Scale
- 4 large Russet potatoes
- 6 slices bacon
- 3/4 teaspoon salt (adjust to taste)
- 3/4 teaspoon freshly cracked pepper
- 8 oz block sharp cheddar cheese, grated
- 3 green onions, sliced
- Sour cream for serving
- Finishing salt (like fleur de sel) to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lay out the bacon slices. Bake for 20 minutes until crispy, then set aside on paper towels and reserve 2 tablespoons of bacon fat.
- Scrub the potatoes and slice them into 1/2-inch rounds.
- In a bowl, toss the potato rounds with salt, pepper, and the reserved bacon fat to coat evenly.
- Lower the oven temperature to 375°F (190°C) and arrange the potato slices on the baking sheet, ensuring they are about 1 inch apart. Bake for 20 minutes.
- While the potatoes are baking, shred the cheese, dice the cooled bacon, and slice the green onions.
- When the potatoes are done, reduce the oven temperature to 350°F (175°C). Top each slice with cheese and crumbled bacon, then return to the oven for an additional 8-10 minutes until the cheese has melted.
- Finish by adding green onions and a sprinkle of finishing salt. Serve warm with sour cream or ranch for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: potatoes, appetizer, comfort food, cheese, bacon, game day