Loaded Baked Potato Rounds


  • 4 red potatoes cut into 1/4-inch slices
  • 1/4 cup olive oil
  • 2 tsp coarse sea salt
  • 1 cup cheddar cheese shredded
  • 8 strips bacon cooked and chopped


  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Place potato slices in a single layer on the prepared baking sheet. Drizzle olive oil over the tops and brush to coat. Place in a single layer on the prepared baking sheet. Sprinkle with salt. Bake in the preheated oven for 30 minutes.
  • Remove from oven and top with cheese and bacon. Bake for another 5 minutes, or until cheese has melted. Serve warm, finger-food style.
  • Swap out red potatoes for sweet potatoes or Yukon golds.
  • These are great cold the next day too, so refrigerate any leftovers!
  • Swap out toppings with other toppings of your choice (broccoli, cauliflower, sausage, chicken, tomatoes).