Baked Potato Slices Recipe

I’m excited about these Baked Potato Slices that combine simplicity with indulgence. Russet potatoes are sliced, tossed in olive oil and seasoned with salt, garlic powder, paprika, then layered with melted cheddar and bacon and served with a dollop of sour cream. I love the balance of textures and flavors.

I just came across this awesome twist on a classic side dish that I can’t wait to share. This recipe for Baked Potato Slices takes a pile of thinly sliced russet potatoes and turns them into a real treat.

I toss them in olive oil, salt, ground black pepper, garlic powder, and paprika, then lay them out for a bake until they’re crispy yet soft on the inside. Once they’re coming out of the oven, I sprinkle a generous cup of shredded cheddar cheese over everything and top it with crumbled bacon that’s been cooked to perfection.

The final touch is a cool side of 1/2 cup sour cream for dipping which adds a tang that cuts through the richness. I think this recipe stands out among other Potato Side Dishes and is one of those quick-fix dinner options that might just become a new favorite.

Enjoy!

Why I Like this Recipe

I’ve always been drawn to this recipe since it’s so fun to make and tastes awesome. Here are a few reasons why I really like it:

1. I love how crispy the potato slices get in the oven even though they start out soft.
2. The melted cheddar cheese mixed with the bacon really makes every bite amazing.
3. It’s super simple to put together even if I’m a bit lazy sometimes, and the sour cream dip brings it all together.

I came up with this cool version of baked potato slices that feels like something a normal teen would write. First you preheat your oven to 425°F and line a pan with parchment paper. Then you take 4 large russet potatoes and slice em thin, tossing the slices in a big bowl with 2 tablespoons olive oil, 1 teaspoon salt (plus a bit more if you want), 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Spread the slices out on the pan so they dont overlap too much.

Bake them for about 20 minutes and flip them halfway through so they get cooked evenly. After that, take the tray out of the oven and sprinkle 1 cup shredded cheddar cheese and 6 strips of crumbled bacon over the potatoes. Pop the tray back in the oven for another 5 to 7 minutes until the cheese is all melty and bubbling. Then, let them cool for a couple minutes so you dont burn your tongue and serve them with 1/2 cup of sour cream on the side for dipping. Enjoy your crispy cheesy treat!

Ingredients

• Russet potatoes: Excellent source of complex carbs and fiber, creating a hearty and nutritious base.
• Olive oil: Provides healthy monounsaturated fats and helps achieve a crisp, golden finish.
• Salt: Enhances flavors, helps balance the dish, but use moderately for health.
• Black pepper: Adds mild spice and aroma that complements potatoes and other seasonings.
• Garlic powder: Enhances the savory layer with a gentle kick of deep flavor.
• Paprika: Adds a subtle smoky note and vibrant color to excite your taste buds.
• Bacon: Offers savory, smoky flavor and protein, enhancing the dishes indulgent twist.
• Cheddar cheese: Provides melty, rich creaminess with protein that beautifully finishes each bite.
• Sour cream: Adds a tangy, cool contrast, perfect dip for the crispy potato slices.

Ingredient Quantities

• 4 large russet potatoes, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt (plus extra to taste!)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 6 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream, for dipping

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Thinly slice the russet potatoes and toss them in a large bowl with the olive oil, salt, black pepper, garlic powder, and paprika.

3. Spread the potato slices evenly on the baking sheet so they dont overlap too much.

4. Bake the slices in the preheated oven for about 20 minutes, flipping them halfway through to help them cook evenly.

5. After 20 minutes, take the tray out and sprinkle the shredded cheddar cheese and crumbled bacon evenly over the potatoes.

6. Put the tray back in the oven for another 5 to 7 minutes until the cheese is all melted and bubbly.

7. Remove from the oven and let them cool for a couple minutes so they dont burn your tongue.

8. Serve with sour cream on the side for dipping and enjoy your delicious baked potato slices!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking sheet lined with parchment paper
3. Large bowl for tossing potato slices with seasonings
4. Sharp knife or mandoline to thinly slice the russet potatoes
5. Spatula or tongs to flip the potato slices halfway through baking
6. Measuring spoons and cups to accurately portion out the olive oil, salt, pepper, garlic powder, and paprika
7. Grater for shredding the cheddar cheese if not already shredded

FAQ

Baked Potato Slices Recipe Substitutions and Variations

• Instead of olive oil, you can use canola or vegetable oil if you dont have any olive oil on hand.
• If you dont like or cant eat bacon, try turkey bacon or even a few slices of ham as a substitute.
• For cheddar cheese, feel free to replace it with pepper jack or colby jack if you want a bit of a different flavor.
• Sour cream can be swapped with Greek yogurt if you need a tangy dip that’s a bit healthier.

Pro Tips

1. Try using a mandolin if you got one, it helps you get more even potato slices so they cook better.
2. Make sure you spread the potato slices out real good so they dont overlap too much, that way every piece gets crispy.
3. When you flip the potatoes mid-bake, be gentle so they dont break apart, it’s kinda tricky but it makes a big difference.
4. If you really love extra flavor, sprinkle a bit more salt after baking and let the flavors come through.
5. Let the finished potatoes sit for a couple minutes after you take ’em out the oven so the cheese doesn’t burn your tongue.