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Loaded baked potato rounds

One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities wearing t-shirts and shorts. In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our "winter eating." Although typically more of an appetizer, I made these loaded baked potato rounds for dinner the other night. I presented them to the boys as potato chips. "Why are you letting us eat potato chips for dinner, Mom?" Because I'm a super-cool mom. And because they are super yummy!


Start out with a handful of baby red potatoes. They are the perfect size for these rounds and I just happen to be madly in love with baby reds.

I tried slicing the potatoes with my mandolin and it was a disaster. My sharp and trusty chef's knife was a much better option. Slice the potatoes so they are no more than 1/4 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil. Sprinkle some kosher salt over the tops.

Bake them until they are perfectly browned. Yum!

Add delicious toppings and throw back in the oven.

Until your mouth is watering. Let those babies cool for a minute. Overly eager mouths will get burned. Trust me.

Dinner tonight? CUPCAKES! 

Loaded Baked Potato Rounds

Imagine a loaded baked potato in a compact bite in your fingertips!

Contributed by Megan Porta from

Published Mar 24, 2014

Serves: 8-12

Total time: 50 min

Loaded Baked Potato Rounds


  • 5-6 baby red potatoes, sliced into 1/4-inch thick rounds
  • Olive oil, for brushing
  • Kosher salt, for sprinkling
  • 2 cups shredded cheddar cheese
  • 8 strips bacon, cooked and chopped
  • 3 tablespoons chopped chives
  1. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
  2. Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
  3. Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.



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Reader Comments (15)

This is such a brilliant idea! These look so delicious.

Have you ever tried regular/yukon potatoes?

10.20.2014 | Unregistered CommenterKelly

Kelly, Yukon potatoes would be awesome, I'd bet!!

10.20.2014 | Registered CommenterMegan Porta

Have you ever tried sprinkling with ranch?

12.16.2014 | Unregistered Commenterclueless

What is the fixation with Kosher(ing) Salt? yes- it is kosher"ING salt- it is NOT "kosher". One could use salt with iodine, sea salt, any salt- it is ALL KOSHER. I do not think people know what koshering salt is.....the salt known as "kosher" is simply a salt used FOR kosherING- it is not special- maybe less ground!

12.30.2014 | Unregistered CommenterKristin

Hi Clueless! Sprinkling with ranch is an incredible idea!! I'll try this next time!

01.3.2015 | Registered CommenterMegan Porta

Hi Kristin! I was just wanting to let everyone know exactly which type of salt I used for this recipe. I love cooking with kosher salt and it does say "kosher salt" on the box. Thanks for your comment!

01.3.2015 | Registered CommenterMegan Porta

do you cook the potatoes before you slice and bake them?

05.20.2015 | Unregistered CommenterAlicia

Nice recipe...liked it so much...will try it, thanks for sharing.

05.20.2015 | Unregistered CommenterThe Yummy Lounge

Hi Alicia! Nope, no need to cook the potatoes before you slice them! They will cook right up in the oven!

05.20.2015 | Registered CommenterMegan Porta

Loved this recipe! I made it for some friends and it was the perfect finger food.

05.23.2015 | Unregistered CommenterBailey

These look so incredibly delicious! I can't wait to make em! Thank you for posting this recipie.

06.8.2015 | Unregistered CommenterAnn

The recipe looks fab and I'm going to try them. It's a brilliant idea. One question- Did you mean 1/8" (one eighth) thick round? Certainly not 1/2" (one half) as stated.

06.16.2015 | Unregistered CommenterDee Dee

Hi Dee Dee! Actually, I probably cut these to about 1/4-inch thickness and changed my recipe to reflect that. I initially wrote that they should be NO thicker than a half of an inch, but a quarter inch is probably a better measure. Thanks for the note! Enjoy the recipe!

06.16.2015 | Registered CommenterMegan Porta

This recipe looks sooooo good AND easy! Definitely will try.
Thanks Megan.

09.2.2015 | Unregistered CommenterBarbara

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