Loaded Baked Potato Slices
These loaded baked potato slices are perfect as a side dish or party appetizer. Starting the potatoes in the microwave cuts down on cooking time and ensures each slice is tender, then they’re finished in the oven with a drizzle of olive oil, shredded cheddar cheese, and bacon crumbles until crispy. Once out of the oven, they’re topped with sour cream and green onions for a classic loaded potato finish.
Recipe Inspiration
The other day, my son told me that I should “make those potatoes that I always used to make”. While I admit, it took me a minute to figure out what he was talking about beaus I have made several different types of potato dishes over the years like The Best Breakfast Potatoes | Crispy Potatoes, which he often asks for on the weekends, or Crispy Potato Soft Taco which used to be apart of our normal lunch routine when he was little, or Twice Baked Potatoes that everyone in my family loves and devours!
It turned out, none of those potato recipes were what he meant! He wanted loaded potato rounds topped like a baked potato! Once I figured it out, I couldn’t believe I hadn’t shared these sheet pan loaded potatoes on this ol’ blog before! I’ve made these so many times for party appetizers, and they are always devoured instantly!
How to Make Crispy Loaded Baked Potato Slices
Prep the Potatoes
Before baking, I always start by cooking the potatoes in the microwave. Poking a few holes with a fork allows steam to escape and helps the potatoes cook evenly, which is the key to getting tender baked potato slices instead of undercooked centers.
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Microwave Until Tender and Slice into rounds
Starting the potatoes in the microwave cuts down on oven time and makes sure these sliced baked potatoes are soft on the inside before they’re crisped in the oven. For me, it took about 6 minutes for 2 potatoes.
Remove the potatoes from the microwave and be really careful, they will be steaming hot! Slice them into rounds about ½ inch thick – any thicker and the balance between the other toppings is off, and any thinner, they tend to break or get stuck to the pan.
Arrange On Sheet Pan
Arrange the potato rounds in a single layer on a parchment-lined baking sheet and drizzle with olive oil. Using a sheet pan helps the potatoes roast evenly and is the easiest way to make crispy baked potato slices without frying.
Oil & Season
A simple sprinkle of kosher salt is all you need at this stage. The extra flavors come later from the toppings making room for classic loaded baked potato toppings later.
Add Toppings
Cook the bacon separately, then crumble it over the potato slices. Bacon adds smoky flavor and crisp texture, making these loaded potato rounds perfect for a party appetizer or easy side dish.
Bake In The Oven
Top the potato slices with shredded cheddar cheese and bake them in a 350°F oven until the cheese is melted and bubbly, about 12-15 minutes. For extra crispy edges, you can finish them under the broiler for the last minute or two…but if you do this, be SO careful and watch the potatoes like a hawk, they will burn very quickly.
Finish and Serve
Once out of the oven, finish the potatoes with sliced green onions and with either a dollop of sour cream (or have a bowl for dipping).
The second these came out of the oven, everyone in the house could smell them, and they were gone in no time. My son was so happy I finally figured out which “potatoes” he meant, and between him and everyone else grabbing slices straight off the pan, I barely had time to set them down. That’s how you know a recipe is a keeper.
Printable Recipe Card
Loaded Potato Rounds
Equipment
Instructions
Prep the potatoes
- Scrub the potatoes clean and pat dry. Use a fork to poke several holes in each potato so steam can escape
Microwave until tender
- Microwave the potatoes until they’re cooked through and tender (the time will depend on potato size). Carefully remove them since they’ll be very hot and steamy
Slice into rounds
- Once cool enough to handle, slice the potatoes into ½-inch rounds. (Thicker throws off the topping-to-potato ratio; thinner can break or stick)
Set up the sheet pan
- Line a baking sheet with parchment paper. Arrange the potato rounds in a single layer
Oil + season
- Drizzle the potato slices with olive oil and sprinkle lightly with kosher salt.
Add toppings
- Sprinkle the potato rounds with bacon crumbles and shredded cheddar cheese
Bake until crispy and melted
- Bake until the edges are crisp and the cheese is melted and bubbly
Finish and serve
- Top with sliced green onions and add sour cream (either dolloped on top or served on the side for dipping). Serve warm
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).