Name: Loaded Baked Potato Rounds Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large russet potatoes, sliced into 1/2" rounds; 2 tablespoons butter, melted; salt, to taste; pepper, to taste; 5 slices bacon; 1 cup cheddar cheese, grated; 1/2 cup sour cream; 3 green onions, green parts sliced

There's something irresistibly fun about bite-sized snacks that pack a punch of flavor and texture — crispy on the outside, tender inside, and loaded with delicious toppings. This Loaded Baked Potato Rounds Recipe checks all those boxes and feels like a cozy, casual party on your taste buds every time.

The image shows a white rectangular tray holding seven round potato slices, each layered with melted bright orange cheddar cheese and small crispy brown bacon bits. On top of each slice is a dollop of smooth white sour cream, garnished with chopped green onions scattered across. A woman's hand is holding the lower left corner of the tray. In the background, there is a small white bowl with more bacon bits on a white marbled surface, along with a blue and white checkered cloth partially under the tray. The lighting is bright and natural, making the golden potatoes and vibrant toppings stand out clearly photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Baked Potato Rounds Recipe
Top Tip
How to Serve Loaded Baked Potato Rounds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Rounds Recipe

Why You'll Love This Recipe

I’ve made these potato rounds for every kind of gathering—from casual weekend hangouts to family game nights. What makes this Loaded Baked Potato Rounds Recipe really special is how simple ingredients come together so beautifully, transforming humble potatoes into something truly crave-worthy.

Crunchy and Tender: Each potato round gets crisped up just right on the outside while staying soft inside for the perfect contrast.
Loaded with Flavor: Cheddar, crispy bacon, sour cream, and green onions pack every bite with layers of savory goodness.
Super Easy to Make: No fancy techniques or equipment—if you can slice and bake, you’re good to go.
Perfect for Entertaining: These rounds are fancy enough for company but comforting enough for snacking solo.

The image shows several small round potato slices placed on a white rectangular plate with a white marbled textured background. Each potato slice is topped with a melted bright orange cheddar cheese layer that covers most of the potato’s surface, along with small pieces of crispy bacon with a reddish-brown color. On top of the cheese and bacon, there is a dollop of smooth white sour cream, and bright green chopped scallions sprinkled over the sour cream. In the upper right corner, there is a partially visible white bowl with more bacon bits. The edges of the potato slices are golden brown and slightly crispy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Loaded Baked Potato Rounds Recipe plays a delicious role, and I find that quality really shines here. Grab fresh russets and sharp cheddar to get those flavors singing. Here’s why I use each:

Flat lay of two large russet potatoes sliced into rounds, five crispy strips of bacon, a small mound of grated sharp cheddar cheese, a few green onion stalks with bright green sliced tops, a small white ceramic bowl of melted butter, a small white ceramic bowl of sour cream, coarse salt crystals, and black peppercorns, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their starchiness makes for that ideal crispy outside and creamy inside—plus they hold up well when sliced thin.
Bacon: Crispy and smoky adds irresistible crunch and flavor. Buying thick-cut helps with easy crumble.
Cheddar Cheese: Sharp gives a punchy, melty finish that perks up each bite.
Sour Cream: Adds cool creaminess and balances the salty bacon and cheese perfectly.
Green Onions: The fresh, mild onion flavor and pop of color really brighten the dish.
Butter: Brushing rounds with melted butter keeps the edges golden and rich.
Salt & Pepper: Essential for seasoning the potatoes so they don’t taste bland.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping things up depending on the occasion. The magic of this Loaded Baked Potato Rounds Recipe is that it invites customization, so don’t hesitate to make it your own!

Variation: Sometimes I sprinkle a bit of smoked paprika or cayenne for a subtle kick, which really lifts the richness of the cheese and bacon.
Vegetarian Twist: You can skip the bacon and add sautéed mushrooms or caramelized onions for a savory, meat-free version.
Cheese Swap: Try pepper jack or gouda instead of cheddar for an interesting flavor spin.
Herb Boost: Fresh thyme or rosemary sprinkled on top brings a fresh herbal aroma.

Step-by-Step: How I Make Loaded Baked Potato Rounds Recipe

Step 1: Prep Your Potatoes with Care

First things first, I scrub my russet potatoes thoroughly since I leave the skins on for extra texture and nutrients. Then slice them into about ½-inch thick rounds—not too thin so they don’t fall apart but not too thick either, so they get crispy all over. Pro tip: Try to keep the slices uniform so they cook evenly. Once sliced, I brush each side generously with melted butter and sprinkle with salt and pepper. This step is key to getting that golden, flavorful crust you’ll love.

Step 2: Bake Those Rounds to Perfection

I line a rimmed baking sheet with foil—makes cleanup a breeze—and lay out the potato slices in a single layer. Bake at 400°F for about 35 minutes, and don’t forget to flip them halfway through to get both sides golden and fork-tender. This slow roasting is what develops the crisp edges while softening the middle.

Step 3: Crisp Up Your Bacon

While the potatoes bake, I cook the bacon until very crispy—because who doesn’t love that satisfying crunch? Once cooled, I crumble it into bite-sized pieces. This step is where the smoky, salty goodness builds the flavor foundation for topping your rounds.

Step 4: Top, Melt, and Serve

When the potatoes are perfectly tender, I pull them out and top each round with a tablespoon of sharp cheddar and some bacon crumbles. Back into the oven for just a couple of minutes until the cheese melts beautifully. Right after baking, I dollop sour cream on top and sprinkle with sliced green onions for that fresh, tangy finish. Serve immediately to enjoy the contrast of hot, melty potatoes and cool tangy toppings.

Top Tip

Over the years making this Loaded Baked Potato Rounds Recipe, I’ve learned a few tricks that make the process smoother and the results tastier:

Uniform Slices: Using a mandoline or a sharp knife to get even ½-inch potato slices helps them cook at the same rate, avoiding some burnt and some underdone slices.
Don’t Skip the Butter: Brush both sides with melted butter for flavor and golden crispness—this small step is absolutely worth it!
Crispy Bacon Before Topping: Ensure your bacon is really crispy before crumbling so it stays crunchy on top rather than soggy.
Serve Right Away: These potato rounds are best enjoyed immediately after baking to keep the contrast of textures—leftovers can be reheated but won’t be quite as crispy.

How to Serve Loaded Baked Potato Rounds Recipe

loaded baked potato rounds - Serving Suggestion

Garnishes

I’m all about those finishing touches. I always add green onions for a fresh bite, but sometimes toss on a little chopped fresh chive or parsley for color and mild flavor. A sprinkle of smoked paprika can add a subtle smoky warmth, too. If you want a bit more creaminess, a small drizzle of ranch dressing is a crowd-pleaser.

Side Dishes

Loaded Baked Potato Rounds shine as a party snack or a side dish. I like pairing them with crisp green salads, grilled chicken, or a big platter of roasted veggies for a complete meal. During game days, they’re an unbeatable companion to chili or pulled pork sandwiches.

Creative Ways to Present

When serving for guests, I arrange these rounds on a large wooden board with all the toppings on the side for a DIY bar-style setup. It’s fun, interactive, and looks so inviting. For a casual picnic or potluck, stacking them like mini towers with alternating layers of cheese and bacon is a cute presentation twist.

Make Ahead and Storage

Storing Leftovers

I store leftover potato rounds in an airtight container in the fridge for up to 2 days. They do lose a bit of crispiness but still taste great warmed up. Just be sure to add extra fresh toppings like green onions after reheating for a fresh touch.

Freezing

I’ve frozen these before by baking the rounds first without toppings, freezing in a single layer on a sheet, and then transferring to freezer bags. When ready, I thaw and reheat, then add fresh toppings. Bacon and cheese don’t freeze as well, so I prefer adding those fresh after reheating.

Reheating

To reheat, I use a hot oven or toaster oven set to 375°F and warm the rounds on a baking sheet for 8-10 minutes. This revives some crispiness without drying them out. I avoid microwaving because it tends to make them soggy.

Frequently Asked Questions:

Can I use a different type of potato in this recipe?

Yes, you can use other types like Yukon Gold, but russets tend to crisp up better due to their higher starch content. Waxy potatoes might be too soft and less crispy when baked this way.

How do I make these potato rounds gluten-free?

Good news—this recipe is naturally gluten-free as long as you check that the bacon and sour cream you use don’t contain gluten additives. Just be mindful of cross-contamination if you’re cooking for someone with celiac disease.

Can I prepare these rounds in advance?

Yes! You can slice and butter the potatoes a few hours ahead, store them in water to prevent browning, then bake when ready. Alternatively, bake the rounds fully, let cool, and add toppings just before serving for best freshness.

What’s the best way to get the cheese to melt evenly?

Sprinkling cheese over hot potato rounds and returning them to the oven for 2-3 minutes typically yields perfectly melted cheese. Make sure your oven is fully preheated and avoid stacking toppings too thickly to ensure even melting.

Final Thoughts

This Loaded Baked Potato Rounds Recipe feels like a little nudge towards comfort food done right—simple ingredients made extraordinary by care and a well-loved technique. I hope you find the joy in making (and eating!) these rounds to be as rewarding as I do, whether it’s a busy weeknight or a laid-back celebration. Give it a go—you’re just a few crisp bakes away from a new favorite snack.