Twice Baked Potato Rounds
Introduction
Do you love baked potatoes? We certainly do! These Twice Baked Potato Rounds are a delightful twist on the classic favorite. Imagine all the deliciousness of a loaded baked potato, but easier to eat and perfectly portioned. This recipe is definitely a keeper.
During a recent trip to Colorado, my family and I stumbled upon a unique take on the traditional twice-baked potatoes. Instead of the usual stuffed potato halves, we were presented with intriguing potato rounds topped with melted cheese. Initially skeptical, we soon discovered the brilliance of this simple yet clever twist. Ever since, I’ve been eager to recreate them at home, and I finally did. The result? Pure deliciousness!
Why You’ll Love This Recipe
These Twice Baked Potato Rounds are everything you love about baked potatoes, in a fun and shareable form. They’re crispy on the outside, soft on the inside, and topped with savory bacon, gooey cheese, and fresh green onions. Perfect as a side dish or a party appetizer, these rounds are sure to impress.
Kitchen Equipment You’ll Need
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 4 large potatoes (russet and Yukon work well), cut into 1/2-inch slices
- 1/4 cup butter, melted
- Salt and pepper to taste
- 2 tablespoons garlic, minced
- 8 slices bacon, cooked and crumbled
- 8 ounces cheddar cheese, shredded
- 1/2 cup green onions, chopped
- Sour cream, for serving
Step-by-step Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Brush both sides of the potato slices with melted butter and season with salt, pepper, and minced garlic.
- Arrange the potato slices on the prepared baking sheet.
- Bake in the preheated oven for 30 to 40 minutes, or until the slices are lightly browned on both sides. Turn them halfway through for even browning (if you forget, they’ll still turn out fine).
- Remove from the oven and top each slice with crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Return to the oven and bake until the cheese is melted. Alternatively, you can turn off the oven and let the residual heat melt the cheese.
- Serve warm with a dollop of sour cream, if desired. Enjoy!
Tips for Success
- Use a combination of russet and Yukon potatoes for the best texture.
- Ensure even slicing for uniform cooking.
- Keep an eye on the oven to avoid over-browning the potato slices.
Additional Tips or Variations
Feel free to experiment with different toppings! Try adding jalapeños for a spicy kick or substitute cheddar with your favorite cheese blend. You can also add a sprinkle of chives or parsley for extra flavor.
Nutritional Highlights (Per Serving)
While exact nutritional values will vary based on portion size and specific ingredients used, these potato rounds offer a good balance of carbohydrates, protein from cheese and bacon, and essential vitamins from the potatoes and green onions.
Frequently Asked Questions (FAQ)
Can I make these ahead of time? Yes, you can bake the potato slices in advance and store them in the refrigerator. When ready to serve, add toppings and bake until heated through.
Can I use other types of cheese? Absolutely! Feel free to experiment with gouda, mozzarella, or pepper jack for different flavors.
Are these suitable for vegetarians? Simply omit the bacon or use a vegetarian bacon alternative to make this dish vegetarian-friendly.
Conclusion
These Twice Baked Potato Rounds are sure to become a staple in your recipe collection. Easy to make and packed with flavor, they’re perfect for any occasion. Give them a try and let us know how they turned out for you. We’d love to hear your feedback and any creative variations you come up with. Enjoy!
