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READY IN 1 hr

Cheese and Bacon Potato Rounds

Read Reviews (358)

"Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire." — Michele O'Sullivan

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 4 servings Change Servings

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled

8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

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PREP 20 mins
COOK 40 mins
READY IN 1 hr

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I made these a few weeks ago and my hubby and I loved them. Today I wanted a single serving and didn't want to heat the oven to bake just one potato. I sliced one russet potato thinly and fried in a skillet (with butter) for about 5-7 minutes until they were tender and browned, then put the toppings on and covered the skillet for about 2 minutes until the cheese melted. They were perfect and saved a lot of time and I didn't have to heat up the house with the oven.

—CCARR48

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Most Helpful Critical Review

Feb 22, 2011

Good, but not great. Be careful not to brush too much butter/margarine onto the potatoes prior to baking; it might turn out greasy!

—Carorocks

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466 Ratings

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Jan 14, 2004

these were really good and simple to make, the only thing i would do different is make sure that the sheet that i cook them on is well greased with butter, i found that they stuck to it and i would salt the potaotes to give more flavor. but deffinitely a keeper

—gilly

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Jan 14, 2004

Ohh,sooo good! My son wanted skins for dinner but I was short on time and made these instead.To cut back on time and mess ,I melted butter in very small pan with 1/8 tsp. garlic powder. Tossed potatoe slices to coat. So much quicker than brushing. I used 4 medium white potatoes(I think any would do.)I baked 30min. Then topped with cheese and Oscar Mayer's real bacon bits in bag. Put back in oven about 2 min. more until melted. Watch, don't over bake. I will never go back to making the old fashioned skins again!! Thanks Michele!!

—awesome in tummy

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Feb 10, 2007

First I have to say - I had to try this recipe after I was disappointed by a similar appetizer at Smokey Bones restaurant. Wow... this recipe went above and beyond my expectations. And so easy to make as well! I was afraid they would be sub par since they are not fried but that was not the case. Much better than any standard potato skin I've had in a restaurant as well. I salt & peppered the potato slices before baking, and omitted the green onions because they just aren't for us. I turned the oven off when I pulled the slices out to top them, the retained heat in the oven was adequate to melt the cheese. Just be careful not to slice them to thin - I had a couple that were much thinner than the rest turn into blackened potato chips!

—Summer Anne

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May 01, 2006

YUMMY!! These were great. I'm not sure what is wrong with me, but I can never follow a recipe. I made just a few minor changes, I cut the potatoes, threw them into a bowl and tossed with just enough olive oil to coat. I also threw in the standard salt and pepper, but also added some dry ranch dressing mix for some added zip. I took the advice of other's by topping the spuds with sour cream before adding the cheese and bacon bits. They were so good, but what's not to love with ingredients like this? Thanks so much for a recipes that has already become a favorite in my house.

—KELLYGOFF

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Nov 28, 2005

So simple and so delicious!! I spray the potato slices with a little butter-flavored Pam for convenience, and to cut down on calories. The only things I change are to add some seasoning - salt and pepper, and a little garlic powder. Also, I mix the bacon, cheese and onion with a little Ranch dressing so it is easier to spoon over the spuds. These are my standard pot luck contribution, and they are always appeciated. Thanks so much, Michele!

—Caroline C

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Jan 14, 2004

These potatoes are absolutely wonderful -- made in my house at least once a week. They are definitely a double for potato skins without alot of skin -- even better for kids. I dip the potatoes into the butter - not quite as messy as brushing it on and also takes alot less time. I also used the prepared bacon bits as recommended in a review - takes very little time. Thanks !!

—Hockey Mom

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Nutrition

Calories
806 kcal
40%

Carbohydrates
39.7 g
13%

Cholesterol
153 mg
51%

Fat
54.2 g
83%

Fiber
5 g
20%

Protein
39.8 g
80%

Sodium
1761 mg
70%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese and Bacon Potato Rounds

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 806
Calories from Fat: 488

% Daily Value *
Total Fat 54.2g 83 %
Saturated Fat 27.1g 136 %
Cholesterol 153mg 51 %
Sodium 1761mg 70 %
Potassium 1311mg 37 %
Total Carbohydrates 39.7g 13 %
Dietary Fiber 5g 20 %
Protein 39.8g 80 %
Sugars 2.3g
Vitamin A 21 %
Vitamin C 74 %
Calcium 57 %
Iron 31 %
Thiamin 60 %
Niacin 120 %
Vitamin B6 55 %
Magnesium 31 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.