Easy Loaded Potato Rounds are so easy to make and so delicious, really….. who wouldn’t like a loaded potato with yummy bacon, gooey cheddar cheese and diced tomatoes. This side dish is so easy to make and it goes great with sandwiches, fried chicken, steak or with breakfast. So easy to make peel your potatoes or don’t peel them, slice them into thick slices and drizzle over your favorite cooking oil, season them, lay them on a cookie sheet and back them until golden brown. Woolala they are ready to eat hot out of the oven or top them with tasty tidbits of bacon, cheese, tomatoes and sour cream.
Peel your potatoes and slice them into thick sliceFresh sliced potatoes ready for the oven.
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Fresh sliced potatoes ready for the oven.
Lay them flat on a non-stick cookie sheet or parchment paper.
Now ready for the oven.
Remove from oven when golden brown, cooking time can vary with potatoes, depending on their moisture content, some will cook a little quicker or take a little longer.
Fresh out of the oven!
Crispy potato rounds, oh how wonderful they look, and taste so good. Eat’em now, or top them with some goodies, like crispy bacon, cheddar cheese, tomatoes and sour cream, ahh!
Crispy potato rounds.
Oh, don’t forget the sour cream, hmm good.
Topping with sour cream add the final taste please or richness!
Easy Loaded Potatoe Rounds
Print recipeDirections
 Ingredients 5 medium sized potatoes peeled 4 slices of cooked bacon 3 T Olive Oil or other cooking oil salt and pepper to taste 3/4 cup cheddar cheese 1 T fresh chopped parsley for garnish 1/2 cup sour cream little more or less to your preference 1/2 tomato diced Instuctions Preheat oven to 375 degrees. Slice peeled potaotes into thick slices about 3/8th of inch thick. Add sliced potatoes to large bowl, season with salt and pepper, pour olive oil over mix well, until all potatoe slices are coated with the oil. Use a large cookie sheet, either non stick or use parchemnt paper. Lay potatoes single layer on the cookie sheet add to preheated oven and bake 20 and flip potatoes over, and bake another 20 minutes, until tender and golden brown. Remove from oven and top with cooked crumbled bacon and cheddar cheese, place back in oven at 350 degrees for a few minutes, until cheese is melted. Top with bits of tomato and sour cream. Serve hot. | |
