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This simple loaded potato rounds recipe transforms humble red potatoes into a crowd-pleasing appetizer that's perfect for game days or casual gatherings. The crispy edges and creamy centers create the ideal base for all your favorite potato toppings.
I first made these loaded potato rounds for a Super Bowl party years ago, and they disappeared faster than any other appetizer. Now they've become my signature dish that friends specifically request whenever we gather for movie nights or sports events.
Ingredients
- 4 medium red potatoes selected for their waxy texture and thin skin that crisps beautifully
- 1 tablespoon unsalted butter melted to help achieve that golden exterior
- Garlic salt with parsley flakes adds flavor without overpowering the other toppings
- 5 slices beef bacon for a rich savory element that crisps up beautifully
- 60 grams shredded Monterey Jack cheese offers a mild creamy melt
- 60 grams shredded cheddar cheese provides classic flavor and that signature orange color
- Sour cream for serving creates the perfect cool creamy contrast
How To Make Loaded Baked Potato Rounds
- Prep The Oven
- Preheat your oven to 175°C to ensure it reaches the proper temperature for achieving that perfect crispy exterior while maintaining a tender interior.
- Prepare The Potatoes
- Wash red potatoes thoroughly under cold water, scrubbing gently to remove any dirt from the skins. Using a sharp knife, slice potatoes into 0.6 cm rounds, trying to maintain consistent thickness for even cooking.
- Parboil The Slices
- Place potato slices in a pot of cold water, bring to a boil over medium high heat, and cook for exactly 3 to 4 minutes. The potatoes should be just slightly softened but not fully cooked. Immediately drain in a colander and pat dry with paper towels to remove excess moisture.
- Arrange For Baking
- Line a baking tray with foil and coat thoroughly with non stick spray. Place potato rounds in a single layer with small spaces between them to allow for proper browning. Brush each round generously with melted butter and sprinkle with garlic salt to taste.
- Add Toppings
- Evenly distribute the shredded Monterey Jack cheese and cheddar cheese over each potato round. Sprinkle the crumbled beef bacon on top, making sure every piece gets a fair amount of toppings.
- Bake To Perfection
- Bake in the preheated oven for 16 to 18 minutes, watching carefully toward the end. The cheese should be completely melted and slightly bubbling, with the edges of the potatoes turning golden brown.
- Serve Hot
- Transfer the baked potato rounds carefully to a serving platter using a spatula. Serve immediately while hot, with sour cream on the side for dipping.
The beef bacon is truly the star ingredient in this recipe. While traditional bacon works perfectly, I switched to beef bacon years ago after a friend with dietary restrictions couldn't enjoy the original version. The slightly different flavor profile actually enhanced the dish, creating an even more savory experience that now I can't imagine making it any other way.
Make Ahead Options
These potato rounds can be partially prepared in advance to save time during busy gatherings. Complete the recipe through the parboiling and drying stage, then refrigerate the potato rounds for up to 24 hours. When ready to serve, continue with the buttering, seasoning and topping steps, adding about 2 minutes to the baking time since you're starting with cold potatoes. This is my go to strategy for entertaining when I want to minimize last minute kitchen time.
Creative Variations
While the classic loaded potato toppings are always a hit, don't be afraid to experiment with different flavor combinations. Try a Mediterranean version with feta cheese, olives and oregano. Or create a breakfast inspired variation with scrambled eggs and breakfast sausage crumbles on top. For spicy food lovers, add sliced jalapeños and pepper jack cheese instead of the standard cheese blend. The versatile potato base works beautifully with countless flavor profiles.
Serving Suggestions
These loaded potato rounds pair perfectly with a variety of dips beyond sour cream. Offer ranch dressing, chipotle aioli, or even guacamole as alternative dipping options. For a more substantial meal, serve alongside a simple green salad or grilled protein. I often set these out as the starter for casual dinners, arranging them on a wooden board with small bowls of different dips and letting guests help themselves.
Recipe FAQs
- → Can I prepare these potato rounds ahead of time?
Yes! You can slice, boil and arrange the potatoes on the baking sheet up to 24 hours ahead. Cover and refrigerate, then add the toppings and bake when ready to serve. This makes them perfect for entertaining.
- → What can I substitute for beef bacon?
Regular pork bacon works perfectly. For vegetarian options, try using smoked paprika for flavor or vegetarian bacon bits. Chopped green onions also make a flavorful topping alternative.
- → How do I ensure my potato rounds get crispy?
Make sure to thoroughly pat the potato slices dry after boiling. Using a baking tray lined with foil and non-stick spray helps crisp the bottoms, and arranging them in a single layer without overlapping is crucial for even browning.
- → Can I use different types of potatoes?
While red potatoes hold their shape well for this dish, Yukon Gold potatoes make an excellent substitute. Russet potatoes work too but may need slightly less boiling time to prevent falling apart.
- → What dips pair well besides sour cream?
Ranch dressing, chipotle mayo, guacamole, or Greek yogurt mixed with herbs all complement these potato rounds beautifully. For extra flavor, try a drizzle of hot sauce or buffalo sauce before serving.
- → How do I reheat leftovers?
For best results, reheat in an oven or toaster oven at 175°C for 5-7 minutes until hot and crispy. Microwaving is quicker but will make them softer rather than crispy.