Loaded Crispy Potato Rounds

By Katheryn's Kitchen
November 12, 2013
7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I made this easy appe­tizer at a recent din­ner party and they were loved by all. They are like mini loaded potato skins.
Katheryn's Kitchen

Makes: 40

  • Olive oil
  • 4 White or Red potatoes cut into 1/2 inch cross sections
  • 1 cup Shredded old aged cheddar
  • 1/2 cup Sour Cream
  • 4 or 5 Slices of bacon, fried until crisp and chopped or crumbled
  • 3 tablespoons Chopped chives or green onion
  1. Pre­heat oven to 425 degrees F. Line 2 bak­ing sheets with tin foil and gen­er­ously rub olive oil( I have olive oil spray and love it) all over each sheet. Arrange potato slices in one layer on the oiled bak­ing sheets. Use more olive oil to brush on the potato tops. Sea­son gen­er­ously with salt and ground black pepper.
  2. Roast for 30 min­utes, until golden brown under­neath. The potato slices can hold for a few hours now and be reheated at 400 degrees F with a sprin­kling of ched­dar cheese on each slice for 5 min­utes, until the cheese is melted and bubbly.
  3. Top each crisp with a small dol­lop of sour cream, bacon crum­bles and chives or green onion.

More Great Recipes: