Ingredients
| Ingredient | Amount |
|---|---|
| Russet or Yukon Gold potatoes | 4 medium |
| Olive oil or melted butter | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | 1 teaspoon |
| Shredded cheese (cheddar, mozzarella, or a blend) | 1½ cups |
For garnish:
Chopped fresh parsley or green onions (optional)
Optional Additions
Bacon lovers: Sprinkle cooked bacon crumbles over the cheese before the final bake.
Smoky kick: Add a dash of paprika or smoked paprika to the seasoning mix.
Herby touch: Toss with Italian seasoning for extra depth.
Extra cheesy: Top with a sprinkle of grated Parmesan along with the shredded cheese.
Dipping sauces: Serve with sour cream, ranch dressing, or marinara for dipping.
Tips for Success
Slice evenly: Uniform ¼-inch slices ensure all rounds cook at the same rate.
Pat them dry: Removing excess moisture from the potato slices helps them crisp up beautifully in the oven.
Flip halfway: Turning the rounds halfway through baking guarantees golden brown goodness on both sides.
Don't overcrowd: Arrange in a single layer on the baking sheet so the heat can circulate properly.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Slice the Potatoes
Wash the potatoes thoroughly (peeling is optional). Slice them into ¼-inch thick rounds. Try to keep them as even as possible for consistent cooking.
Step 3: Season the Rounds
In a large bowl, toss the potato slices with olive oil (or melted butter), salt, pepper, and garlic powder until each round is well coated.
Step 4: Arrange on Baking Sheet
Spread the seasoned potato rounds in a single layer on the prepared baking sheet, making sure they don't overlap.
Step 5: First Bake
Bake for 20–25 minutes. Halfway through, flip each round over with a spatula to ensure even browning on both sides. They should be golden and starting to crisp.
Step 6: Add the Cheese
Remove the baking sheet from the oven. Sprinkle the shredded cheese evenly over each potato round, covering them generously.
Step 7: Second Bake
Return the baking sheet to the oven and bake for another 5–7 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 8: Garnish and Serve
Remove from the oven and let cool for a minute or two. Garnish with fresh parsley or green onions if desired. Serve warm with your favorite dipping sauce.
Variations
Variation How to Make It Loaded Potato Rounds Top with bacon crumbles, sour cream, and chives after baking. Spicy Rounds Add cayenne pepper or red pepper flakes to the seasoning mix. Herb & Garlic Mix dried rosemary and thyme into the oil before tossing. Vegan Option Use vegan cheese and substitute the butter with olive oil. Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: For best results, reheat in the oven or air fryer at 375°F for 5–7 minutes until crisp again. The microwave will make them soft, so avoid if you want to keep the crunch.
Nutritional Information (Approximate per serving)
Nutrient Amount Calories 280 Protein 10g Fat 14g Carbohydrates 30g Sodium 520mg Nutritional values will vary based on cheese choice and optional additions.
Final Thoughts
Baked Potato Rounds with Cheese are comfort food at its finest. With just a handful of pantry staples and minimal effort, you can create a dish that feels indulgent and satisfying. Whether you're serving them alongside a main course, bringing them to a potluck, or enjoying them as a cozy snack, these cheesy, crispy rounds are guaranteed to be a hit. Simple, delicious, and always a crowd-pleaser—what more could you ask for? Enjoy!
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