🥔 Baked Potato Slices with Bacon
Crispy • Cheesy-Optional • Crowd Favorite
Serves 3–4
Ingredients
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4 medium russet potatoes
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2–3 tbsp olive oil or melted butter
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1 tsp kosher salt
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½ tsp black pepper
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1 tsp garlic powder
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6–8 slices bacon, cooked & crumbled
Optional Toppings (highly encouraged)
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Shredded cheddar or mozzarella
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Sour cream
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Green onions or chives
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Ranch or garlic butter
🔪 Prep
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Heat oven to 425°F / 220°C.
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Wash and dry potatoes.
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Slice into ¼–⅓ inch rounds (even thickness = even crisp).
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Pat slices dry.
🔥 Baking Instructions
First Bake (Crisp Base)
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Toss slices with oil/butter, salt, pepper, garlic powder.
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Arrange in single layer on lined baking sheet.
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Bake 20 minutes, flip slices.
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Bake another 15–20 minutes until golden and crispy.
Finish with Bacon
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Sprinkle bacon over slices.
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Add cheese if using.
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Return to oven 5 minutes until melted.
🍽 Serve Hot
Top with sour cream, chives, or drizzle ranch.
Eat immediately for max crunch.
🤔 Q & A (Crispy Potato Truths)
Q: Why russet potatoes?
A: High starch = fluffy inside, crispy outside.
Q: Mine weren’t crispy—what happened?
A:
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Slices too thick
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Pan overcrowded
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Oven temp too low
High heat + space = crunch.
Q: Can I air fry these?
A: Yes!
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400°F / 205°C
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12–15 minutes, shake halfway
Q: Do I cook bacon first?
A: Always. Raw bacon steams and softens potatoes.
Q: Can I make them ahead?
A: Best fresh, but reheat at 425°F to re-crisp.
🔥 Flavor Variations
Loaded Potato Slices
Cheese + bacon + sour cream + chives
BBQ Bacon
Toss slices in BBQ seasoning, drizzle sauce at the end
Cheesy Garlic
Extra garlic powder + parmesan finish
🧠 Pro Tips
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Flip with a spatula, not tongs (less breakage)
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Let sit 2 minutes before serving
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Sprinkle finishing salt at the end for crunch pop
