Loaded Baked Potato Rounds (Print)

Crispy red potato slices topped with melted cheeses and crumbled bacon, served with a dollop of sour cream.

# Ingredients:

→ Main

01 - 4 medium red potatoes
02 - 1 tablespoon unsalted butter, melted

→ Seasoning

03 - Garlic salt with parsley flakes, to taste

→ Toppings

04 - 5 slices beef bacon, cooked and crumbled
05 - 60 grams shredded Monterey Jack cheese
06 - 60 grams shredded cheddar cheese
07 - Sour cream for serving

# Directions:

01 - Preheat oven to 175°C.
02 - Wash red potatoes thoroughly and slice into 0.6 cm rounds.
03 - Place potato slices in a pot of water, bring to a boil and cook for 3 to 4 minutes until slightly softened. Drain and pat dry.
04 - Line a baking tray with foil and coat with non-stick spray. Arrange potato rounds in a single layer.
05 - Brush with melted butter and season with garlic salt.
06 - Distribute shredded Monterey Jack cheese, cheddar cheese, and crumbled beef bacon evenly over the potato rounds.
07 - Bake for 16 to 18 minutes until cheese is melted and potatoes are golden.
08 - Transfer baked potato rounds to a serving platter and serve hot with sour cream or preferred dip.

# Notes:

01 - For extra crispy rounds, pat the potatoes completely dry after boiling.