Tender potato slices are started in the microwave, then crisped in the oven with olive oil, cheddar cheese, and bacon crumbles. Finish with sour cream and green onions for an easy side dish or party appetizer that disappears fast.
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