Loaded Baked Potato Slides
User Reviews
5
Loaded Baked Potato Slides
Description
The recipe for Loaded Baked Potato Slides starts with cutting whole russet potatoes into half-inch slices, ensuring even baking. Both sides are brushed with oil and sprinkled with salt, black pepper, and Italian seasoning, contributing herbaceous and savory notes. Baking at 375°F first softens the potatoes, making them fork tender while maintaining structure. Once partially cooked, the slices are topped with shredded cheddar and crumbled cooked bacon, then baked at a lower heat to melt the cheese without overcooking the potatoes.
The interplay of the tender potato, sharp cheddar, and salty bacon creates a balanced texture and flavor profile. The Italian seasoning adds an additional aromatic layer that complements the richness of cheese and bacon. This dish is well suited as a side or appetizer and can be served warm with optional sour cream for added creaminess and tang.
The notes mention that nutrition calculations do not include the optional sour cream, allowing those who use it to consider the added calories separately. The dish is straightforward to prepare with basic pantry ingredients and offers a flexible serving approach ranging from casual snacks to side dishes.
Ingredients
- 3 russet potato washed and scrubbed well
- 2 tablespoon Italian seasoning
- 1 tablespoon neutral cooking oil olive oil, vegetable oil, or cooking oil of choice, generic cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups cheddar cheese (shredded)
- 5 lices Bacon (cooked and crumbled)
- 2 green onions (chopped)
For Serving
- sour cream (optional)
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or tin foil (spray the foil with non-stick cooking spray).
- Carefully cut potatoes into ½ inch slices. Try to keep the slices the same thickness so they evenly cook at the same time.
- Arrange the potato slices on the baking sheet, leaving a small space between each slice.
- Brush both sides of the slices with olive oil and season the tops with salt, pepper and Italian seasoning.
- Bake the potatoes in the preheated oven for 15 minutes. Flip each slice and cook an additional 5-10 minutes or until they are fork tender (pierce a slice with a fork or knife and if the utensil slides in easily, they are done).
- Remove the potatoes from oven and reduce the heat to 350°F.
- Evenly distribute the shredded cheese and crumbled bacon over the potato slices. Place the baking sheet back in the oven until the cheese is melted, about 5 minutes.
- Remove the potatoes from the oven and transfer to a serving platter. Sprinkle the sliced green onions evenly over the potato slices.
- Serve with sour cream and enjoy!
Notes
- Use oil to evenly coat the potato slices to help them crisp and brown slightly during baking.
- Flip potato slices halfway through baking to ensure even tenderness and browning.
- For best results, use cheddar cheese that melts well and cooked, crumbled bacon for topping.
- Optional sour cream served alongside adds creamy texture and slight tanginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 59mg | 20% |
| Sodium | 824mg | 34% |
| Potassium | 563mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 381mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
