March 19th, 2013

Loaded Baked Potato Crisps

It’s that time of year when all kinds of college basketball fans come together to watch countless hours of basketball.  So if you remember anything about me it is that I usually have no idea what is going on in the sports world.  So other than it being March and having been to college, I know that it is that time of year.

When watching basketball, what is important, other than you team winning?  The food, of course!  Here is a great snack to have out during those nail-biting games.  These are really quite simple and going to just rock those taste buds.  It is a win-win for everyone!

Loaded Baked Potato Crisps


2 large and uniform in size russet potatoes, scrubbed well and sliced in 1/8-1/4 inch rounds

2 Tbls melted butter

6 ounces shredded cheddar cheese

4 slices of bacon, cooked and crumbled

green onions or chives, optional for garnish


Preheat oven to 400.

Lightly brush butter on both sides of the potato slices; spread on an ungreased cookie sheet or two.  Bake for 20 minutes.  At this point, remove from oven and turn over the potato rounds and switch pans around, if using two.  Continue baking another 10-20 or until potatoes are soft in the center.

Once again, remove the potato rounds from the oven.  Sprinkle with salt and pepper, evenly spread cheese and bacon over the top of each potato round.  Return to the oven just until cheese is melted and bubbly.  Serve immediately.

Note: Make these how you would prefer them, more or less of any of the toppings or change it to your favorite cheese.  Some recipes are made to be broken!

*Recipe adapted from

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4 Responses to “Loaded Baked Potato Crisps”

  1. Wow. Think I could consider this a breakfast food?

  2. I would for sure!

  3. Yummy! These look so good. What is the sauce in the pic? Is it ranch. Everything is good with ranch. 🙂

  4. I would eat these anytime! Can’t wait to try them.


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