Baked Potato Slices Recipe
These baked potato slices are topped with melted cheese, crispy chicken bacon, Italian seasoning, and served with sour cream for dipping! Crispy on the outside, warm and soft on the inside!
Ingredients
- - 3 russet potatoes scrubbed clean
- - 1 tablespoon vegetable oil canola or olive oil works as well
- - Salt/Pepper to taste
- - 2.5 cups cheddar cheese shredded
- - 6 slices chicken bacon uncooked
- - 1 tablespoon Italian seasoning
- - 2 green onions diced
Instructions
- Preheat the oven to 375°F.
- Let the chicken bacon sit at room temperature for 5 minutes to improve crispiness.
- Cut the potatoes into approximately 1/2-inch slices. Use a pastry brush to lightly coat the tops with oil. Flip and repeat. Season with salt and pepper.
- Arrange the slices on a baking sheet and bake in the oven for 25 minutes.
- While the potatoes bake, cook the chicken bacon over low heat, flipping periodically with tongs for even cooking. Once cooked, set aside and save the drippings.
- Remove the potato slices from the oven and lightly brush them with chicken bacon drippings. Flip and repeat. Bake for an additional 10 minutes.
- Crumble the cooked chicken bacon. Reduce the oven temperature to 350°F.
- Top the potato slices with grated cheese and crumbled chicken bacon. Return to the oven and bake until the cheese is melted, about 5 minutes.
- Remove the slices from the oven, sprinkle with Italian seasoning, and top with diced green onions.
- Serve with sour cream and enjoy!
Notes
- Monterey Jack cheese is a great substitute for cheddar.
- Don’t have chicken bacon? Try topping with steamed broccoli instead.
- Ranch seasoning can be used instead of Italian seasoning for a different flavor.
- Storage Tips: Refrigerate in an airtight container for 3-4 days or freeze (omit green onions). To reheat, bake at 350°F for 6 minutes (fridge) or 325°F for 8-10 minutes (freezer).