Bacon Cheddar Potato Rounds with a Two-Stage Bake (Print-Friendly Version)

These potato rounds use half-inch slices as the base for cooked bacon, Cheddar and green onion. Bake the potatoes until tender before adding the toppings. The final few minutes melt cheese; they cannot reliably finish a hard potato center. This two-stage approach also prevents the bacon and onion from spending the entire roasting period exposed to heat.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 8 slices of bacon, cooked and crumbled

02 - 8 oz shredded Cheddar cheese

03 - 1/4 cup butter, melted

04 - 1/2 cup chopped green onions

05 - 4 medium potatoes, sliced into 1/2-inch rounds

# How to Make It:

01 - Cook and crumble the bacon. Slice scrubbed potatoes into evenly thick half-inch rounds and dry their surfaces.

02 - Preheat to 400°F. Line a baking tray with parchment rated for that temperature. Use additional trays if one cannot hold a single layer.

03 - Brush both faces of the rounds with the measured melted butter and arrange without overlapping.

04 - Roast about 30–40 minutes, turning partway through. Check several thick slices with a knife and continue until their centers are tender.

05 - Divide cheese, cooked bacon and green onion over the tender rounds. Return to the oven for roughly 3–5 minutes, just until the cheese melts.

06 - Lift with a broad spatula and serve warm. Keep any optional sour cream separate and refrigerate remaining portions promptly.

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