For a fun twist on the classic baked potato, make these cheesy Loaded Sliced Baked Potatoes. Thick potato slices baked until golden brown then topped with melted cheddar, crispy bacon, and chopped green onions, served with sour cream for dipping.
Loaded Sliced Baked Potatoes
The whole family will love these fantastic Loaded Sliced Baked Potatoes! They remind me of a mashup of a baked potato and loaded potato skins. Just pop the potato slices into the oven while you cook the rest of your dinner, then you’ll brush them with the secret ingredient… bacon drippings (seriously, it makes them so good!) and bake again for another 10 minutes. Lastly, pile the potatoes high with cheese and bacon and bake again until all melted, then sprinkle with herbs and green onions. You’ll love these potatoes!
For more mouth-watering side dish recipes, don’t miss these: Cheesy Roasted Asparagus Casserole | Instant Pot Twice Baked Potatoes | 5-Ingredient Souper Rice | Crockpot Creamed Corn | Easy Honey Glazed Carrots | Baked Mac and Cheese
The Ingredients
Here’s what you’ll need to make Baked Potato Slices (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Russet potatoes – use the really large russet potatoes that are good for making big baked potatoes.
- Oil – we used vegetable oil, but olive or canola oil would work well too.
- Salt and pepper
- Cheddar cheese – you can use pre-shredded cheddar cheese or shred it yourself from a block of cheddar.
- Bacon – use any bacon you enjoy. You will cook the bacon while the potatoes bake.
- Italian seasoning blend
- Green onions
How to Make Sliced Baked Potatoes
Preheat oven to 375F degrees. Slice the potatoes into ¾-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.
Bake the potatoes at 375F for 25 minutes.
While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.
Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings. Return the potatoes to the oven and bake for 10 more minutes.
Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.
Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.
What to Serve with Loaded Sliced Baked Potatoes
The potato slices pair so well with a big dollop of sour cream. You can also mix freshly chopped chives into the sour cream for extra flavor and color.
How to Store Leftovers
Keep the leftover potato slices in an airtight food storage container. Refrigerate for up to three days. Reheat individual servings in the microwave on high in 30 second cooking intervals until hot, bake in the oven at 350F until the cheese is melted, or heat in a frying pan over medium heat until the potatoes are hot.
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Loaded Sliced Baked Potatoes
Ingredients
- 3 large russet potatoes washed and dried
- 1 tablespoon oil vegetable, canola, or olive oil
- Salt and pepper to taste
- 2 cups cheddar cheese shredded
- 6 slices bacon uncooked
- 1 tablespoon Italian seasoning blend
- 2 green onions diced
Instructions
- Preheat oven to 375F degrees.
- Slice the potatoes into ¾-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.
- Bake the potatoes at 375F for 25 minutes.
- While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.
- Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings.
- Return the potatoes to the oven and bake for 10 more minutes.
- Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.
- Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.
- Serve immediately with sour cream.
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