If you’ve ever found yourself craving that perfect bite of crispy, cheesy, and salty snack that hits all the right notes, you’re going to absolutely love this Loaded Baked Potato Rounds (with Vegetarian Option) Recipe. These irresistible little rounds bring all the comforting flavors of a classic loaded baked potato onto one convenient, snackable bite. Whether you’re sharing them with friends or just indulging solo, each round offers a crispy potato base topped with savory melted cheese, a sprinkle of bacon or a flavorful vegetarian twist, and fresh herbs that brighten every mouthful. Trust me, once you try making these at home, they’ll become your go-to appetizer or cozy snack in no time.
Ingredients You’ll Need
Don’t let the simplicity of this recipe fool you. Each carefully selected ingredient plays a starring role in creating that perfect balance of taste, texture, and color that makes these loaded rounds so crave-worthy.
- Russet Potatoes: The hearty, starchy base that crisps up beautifully and holds all the toppings without falling apart.
- Cooking Spray: Ensures a golden, crispy exterior without excess oil.
- Shredded Colby Jack Cheese: A melty, mild cheese perfect for that gooey, luscious topping.
- Bacon Slices: Adds irresistible smoky crunch; use your favorite brand for the best flavor.
- Salt and Pepper: Essential seasonings that highlight every ingredient’s natural flavor.
- Chopped Parsley or Chives: Fresh, green garnishes that add a pop of color and a hint of brightness to every bite.
How to Make Loaded Baked Potato Rounds (with Vegetarian Option) Recipe
Step 1: Prepping the Potatoes
Start by preheating your oven to 375 degrees, the perfect temperature for getting those slices crisp without drying them out. Slice your scrubbed russet potatoes thinly—about 1/8 of an inch—to ensure they cook evenly. Placing the slices in salted cold water before boiling removes excess starch and prevents them from sticking together. Boil gently for 4 to 5 minutes, just until the edges start to soften, then drain and dry thoroughly with paper towels. This step is key for achieving those crispy edges you’ll love.
Step 2: Layering and Baking
Line a baking sheet with aluminum foil for easy cleanup, and give it a generous spritz of cooking spray. Arrange the potato slices closely but not overlapping, so each one crisps up evenly. Another light spray of cooking spray over the potatoes helps them get that gorgeous golden crust. Season with salt and pepper to taste, then sprinkle an even layer of shredded colby jack cheese over every slice. For the non-vegetarians, add crumbled cooked bacon on top before sliding the tray into the oven. Bake for about 10 to 14 minutes until the cheese melts and bubbles invitingly, turning some slices just slightly crispy on the edges for that satisfying crunch.
How to Serve Loaded Baked Potato Rounds (with Vegetarian Option) Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives takes these bites from tasty to outstanding by adding a fresh, herby note and a splash of green color. You can also add a dollop of sour cream or a spoonful of salsa for extra flavor layers.
Side Dishes
These loaded potato rounds pair wonderfully with light salads, a bowl of tomato soup, or even alongside steamed veggies for a well-rounded meal. Their versatility makes them ideal as a side or a party appetizer.
Creative Ways to Present
Try serving these rounds on a slate board with small bowls of various dips—think guacamole, ranch, or spicy sriracha mayo. For a vegetarian twist, swap the bacon for sautéed mushrooms or caramelized onions and jazz up the presentation with colorful herbs and edible flowers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries—just store them in an airtight container in the fridge for up to 3 days. To keep the rounds from getting soggy, layer them with parchment paper between each layer.
Freezing
You can freeze these loaded potato rounds after baking and cooling completely. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. They keep well for up to 2 months, making ready-made snacks a breeze whenever cravings strike.
Reheating
For the best texture, reheat the frozen or refrigerated rounds in a preheated oven at 375 degrees for about 10 minutes or until warmed through and crispy again. Avoid microwaving if you want to keep that perfect crunch.
FAQs
Can I make these without bacon for a vegetarian version?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms, caramelized onions, or even diced bell peppers to keep things flavorful and exciting while still vegetarian.
What is the best potato to use in this recipe?
Russet potatoes are ideal because of their high starch content, which helps them crisp up nicely while remaining tender inside. They also provide a neutral canvas for all those delicious toppings.
Can I use a different cheese?
Yes, feel free to swap colby jack with cheddar, mozzarella, or even pepper jack for a little extra kick. Just choose a cheese that melts well to get that gooey, bubbly effect.
How do I ensure the potato rounds get crispy?
Pre-soaking the slices in salted water and drying them thoroughly before baking is crucial. Also, the light coating of cooking spray on the baking sheet and potatoes helps achieve a crisp, golden finish.
Can I prepare these ahead of time to serve at a party?
Definitely! You can assemble the rounds, cover them tightly, and keep them in the fridge for a few hours before baking just prior to serving, or bake them in advance and reheat just before guests arrive.
Final Thoughts
This Loaded Baked Potato Rounds (with Vegetarian Option) Recipe is genuinely one of those crowd-pleasers that feels homemade yet effortlessly impressive. Whether you follow the classic bacon and cheese path or explore the vegetarian alternatives, these rounds will quickly become a favorite for every snacking occasion. So go on, grab those potatoes and get ready to wow everyone with these delicious, crispy bites!
Print
Loaded Baked Potato Rounds (with Vegetarian Option) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Loaded Baked Potato Rounds are a delicious and easy-to-make appetizer or side dish featuring thinly sliced russet potatoes topped with melted cheese, crispy bacon, and fresh herbs. This recipe can be easily adapted to a vegetarian version by omitting the bacon, making it a versatile choice for any occasion.
Ingredients
Potatoes & Preparation
- 1–2 large russet potatoes (scrubbed well)
- Salt (for boiling water and seasoning)
- Cooking spray
Toppings
- 1 cup shredded Colby Jack cheese
- 3 slices of bacon (cooked and crumbled) – omit or substitute for vegetarian option
- Chopped parsley or chives (for garnish)
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the potato rounds.
- Prepare the Potatoes: Thinly slice the russet potatoes about 1/8 inch thick. Place the slices into a pot of cold, salted water and bring it to a boil. Once boiling, cover and simmer for 4-5 minutes to partially cook the potatoes.
- Drain and Dry: Carefully drain the potato slices and transfer them to a plate lined with paper towels. Pat them dry gently to remove excess moisture, which helps achieve a crispy texture when baked.
- Prepare Baking Sheet: Cover a baking sheet with aluminum foil and spray it generously with cooking spray to prevent sticking.
- Arrange Potato Slices: Lay the potato slices close together on the prepared baking sheet. Lightly spray the tops with cooking spray, then sprinkle with salt and pepper to taste for seasoning.
- Add Toppings: Evenly sprinkle the shredded Colby Jack cheese over the potato slices, followed by the crumbled bacon if using. This will create the loaded effect of the potato rounds.
- Bake: Place the baking sheet in the preheated oven and bake for 10-14 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley or chives, and serve warm as a tasty snack or side dish.
Notes
- For a vegetarian option, omit the bacon or substitute with a plant-based bacon alternative.
- Be sure to dry the potato slices well after boiling to help them crisp up in the oven.
- Use freshly shredded cheese for better melting compared to pre-shredded options.
- Cooking spray can be substituted with a light brushing of olive oil for added flavor.
- Adjust seasoning to taste; consider adding smoked paprika or garlic powder for extra flavor.
