Loaded Potato Rounds Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Butter-coated potato slices baked till crispy, loaded with cheddar, smoky bacon, and fresh green onions. Quick microwave step to kickstart softness; oven bake brings crunch and chew. Bacon adds that salty snap plus deep aroma. Toss in garlic powder for punch. Sour cream crowns if you dare. A twist on loaded spuds featuring Yukon Gold potatoes for smoother texture replacing russet. Shifted cooking times slightly to track doneness by feel and sight instead of the clock. Classic combo with a sharper cheddar and a sprinkle of smoked paprika for subtle heat. Expect melting cheese pull and bacon crunch contrast. A snack or side that plays with textures and smoky notes.
Prep:
12 min
Cook:
28 min
Total:
40 min
Servings:
5 servings
#American
#snack
#side dish
#potato recipes
#bacon dishes
Green onions sliced fine, garlic powder swapped in for mincing ease. Yukon Gold sliced nice and even tossed in butter. Potatoes start life raw, get nudged soft in microwave, edges crying out for crisp in oven heat. Bacon sizzling on the pan, fat rendered gold, crunch waiting to be shattered beneath cheddar. Cheese laying molten like molten lava finally blanketing potatoes and bacon. Smoked paprika final dusted dust rising like a campfire’s last smoke. This isn’t fuss-free novice fare — this is finger-smudging layered texture hunting. Watch those edges like a hawk. Don’t trust the clock, trust the sizzle and colors transitioning. I’ve learned that butter is your ally, bacon your backbone. Potato thickness, microwave time, and oven heat love to betray the impatient. But patience pays in crackling creamy layered bites. Sour cream optional but never unwelcome. These rounds promise fragments of comfort and crunch.
Ingredients
- 6 Yukon Gold potatoes, scrubbed and sliced into 1/4 inch rounds
- 3 tablespoons butter, melted plus extra for brushing
- 1 teaspoon garlic powder replacing fresh minced garlic
- Salt to taste
- Freshly ground black pepper to taste
- 5 strips of thick-cut bacon
- 1 cup shredded sharp cheddar cheese substituting mild cheddar
- 4 green onions, washed and thinly chopped
- Sour cream for topping, optional
- Smoked paprika garnish, optional
About the ingredients
Yukon Gold replaces traditional russets for creamier mouthfeel and less grainy bite. Melting butter ahead allows even coating, crucial for crisp edges. Garlic powder replaces raw garlic for ease and even aromatic distribution without risk of burning garlic bits. Thick-cut bacon preferred for chew and flavor impact; can sub smoked sausage or crispy smoked almonds for texture spikes if pork isn’t your friend. Sharp cheddar chosen for stronger punch and better melt; mild cheddar works but lacks depth. Green onions fresh, sliced thin, scattering freshness. Smoked paprika optional twist adds subtle heat and eye-pleasing color. Butter or reserved bacon fat brushing post-bake locks moisture and flavor — don’t skip. Salt and pepper simple but necessary; pepper freshly cracked for kick. Parchment paper on baking sheet critical to avoid stuck mess and dry patches. Microwave step essential to beat baking-only dryness and speed the process.
Method
Prep potatoes and aromatics
- Slice washed potatoes into 1/4 inch thick rounds. Thinner cooks faster but fragile, thicker takes longer but holds shape better. Toss in a bowl with salt, pepper, garlic powder and 3 tablespoons melted butter. Stir to coat evenly. Avoid soggy - butter helps crisp edges.
Microwave stage
- Spread potato rounds in a single layer inside a microwave-safe dish. Microwave on high for 3 to 4 minutes until you notice they start softening but still hold shape. The texture should shift from raw crunch to slightly pliable. This pre-cooks potatoes, speeding oven time and prevents dry edges.
Bacon prep
- Fry bacon strips over medium heat until crispy. Drain on paper towels. Once cool, break into bite-size pieces. If no bacon, use smoked sausage bits or store-bought smoked almonds for crunch. Keep bacon fat drippings; save for brushing later - great flavor booster.
Oven baking phase
- Arrange microwaved potato rounds on a baking sheet lined with parchment. Sprinkle the garlic powder evenly and bake at 355°F (slightly higher for better browning) for 18-22 minutes. Look for crispy, golden edges and soft centers. You want that satisfying contrast between crunchy rim and tender inside. If baking longer, check to prevent over-drying.
- Once baked, brush surface with extra melted butter or reserved bacon fat to boost gloss and flavor. This also helps cheese adhere better.
Cheese & toppings
- Top potatoes with shredded sharp cheddar, bacon pieces and chopped green onions. Return to oven for another 6-8 minutes until cheese melts thoroughly and bubbles lightly. Avoid overcooking or cheese turns greasy and grainy.
Serving
- Serve hot. Add a dollop of sour cream and a pinch of smoked paprika on top for warmth and color pop. Great for snacking or as a side with grilled meats.
Troubleshooting & tips
- If using larger potatoes, adjust slice thickness accordingly; too thin and they break apart, too thick and they won’t soften properly. Monitor microwave times - too long leads to mush, too short means tough in oven. Use parchment paper to prevent sticking and allow crisp.
- For crispier results, broil for last 1-2 minutes but watch carefully to avoid burning. Store leftovers covered in fridge; reheat in oven to regain crisp.
Cooking tips
Start with slicing potatoes as evenly as possible; uneven slices cause inconsistent cooking. Toss immediately in melted butter with garlic powder, salt, pepper — they’re the flavor base and texture key. Microwave in even layer, no overlap — soggy spots lurk there. Listen for subtle softening sounds inside microwave, watch edges for translucency as cues. Bacon should be crisp but not burnt; reserved fat mixed with butter or used for basting amps savory fat flavor and depth. Oven baking at 355°F instead of 350°F makes subtle difference in crisping. Look for golden brown edges curling, soft centers yielding to gentle poke. Brush butter/fat while hot to maximize sheen and flavor absorption. Cheese added late so it melts but doesn’t burn; watch carefully near end for bubbling cues — cheese bubbling but not blistered is sweet spot. Green onions freshen dish at last step — no wilt wanted. Sour cream dolloped cold into hot rounds provides contrast to warm richness. Don’t rush — patience here = crunch and flavor payoff. Leftovers reheat best in oven to bring back crisp textures, microwave leaves soggy mess.
Chef's notes
- 💡 Slice potatoes evenly, no uneven bits or they cook funny. Thickness affects crisp and chew. Too thin? Breaks. Too thick? Stays tough inside. Toss fast in melted butter, salt, pepper, garlic powder - coating holds crisp edges; no soggy mess. Butter warms and seeps into edges, not just flavor but texture. Microwave softens, not cooks. Watch for slight pliability, not mush. Over-microwaving kills crisp later. Parchment paper on baking tray stops sticking; must use or painful. Oven temp bumped a touch, more browning. Keep eye on edges curling, golden-brown signals ready.
- 💡 Bacon good if thick-cut, chewy, smoky. Can swap smoked sausage bits or crunchy smoked almonds for texture and flavor punch if no pork. Save bacon fat for baking brush step - adds gloss, locks moisture, helps cheese glue down. Cheese on late - don't add too soon or browns ugly and grainy. Melting should bubble lightly but no blister. Green onions scattered fresh give just right pop - don’t wilt them. Sour cream optional but contrast cold on hot gives creamy snap. Smoked paprika dust for heat or color but subtle, don't overdo.
- 💡 Microwave step speeds oven time and stops dry edges; don’t skip. No overlap in microwave layer or soggy traps form, spots dull tasting. Listen for softening sound in microwave, look for edges turning translucent as hints to stop. Oven baking after microwaving gets that crisp rim, tender inside balance. Broil last one to two minutes for crunch. Watch edge carefully - broil burns fast. Leftovers reheat in oven for crisp return. Microwave reheating makes limp and sad. Butter and bacon fat post-bake brushing helps gloss and flavor amp.
- 💡 Garlic powder swapped for fresh garlic to avoid burning and uneven cooking. Powder spreads aroma evenly, no raw bits. Salt and freshly ground pepper base simple but essential; pepper cracked just before tossing for sharper kick. Cheese sharp cheddar chosen for melt and punch; mild works but lacks kick and melts duller. Yukon Gold potatoes replace russet for creamier, less grainy texture; key choice. Thickness tracking and sensory cues trump strict timing; look, listen, feel edge texture and color shift. That’s where magic hides.
- 💡 Patience key more than clock. Waiting for sizzle and color shift on edges tells more than minutes. Butter an ally, bacon backbone that flavor foundation on all stages. Parchment critical to avoid stuck, dry edges. Use medium heat frying bacon to get crispiness not burnt. Stir slices gently with butter, don’t swamp or they go soggy. Cheese melt timing tight window, bubble not burst. Sour cream cold, green onions fresh to keep contrast and layering. Multiple cook steps layered - microwave, oven bake, broil, build texture with deliberate pace.
Common questions
How thick to slice potatoes?
Around 1/4 inch. Thinner cooks faster but breaks easy. Thicker needs longer bake, might stay firm inside. Adjust by feel, sight. Watch edges for crisp cues.
Can I skip microwave step?
You can but expect drier edges and longer cooking. Microwave softens, speeds oven time. Oven-only means watch crumbly edges and texture carefully.
What if no bacon?
Swap smoked sausage bits or smoked almonds for crunch and flavor depth. Save fat from sausage or add butter for basting after bake. Texture and savory notes differ but still good.
How store leftovers?
Cover loosely in fridge. Reheat in oven to regain crisp. Microwave makes them soggy, limp. Broil a minute or two after reheating lifts texture back.
