Cheese and Bacon Potato Rounds turn a few familiar ingredients into a crisp, savory appetizer. Each unpeeled potato slice is browned until golden, topped with sharp cheddar and bacon, then finished with cool sour cream and fresh chives.
RECIPE CARD
Cheese and Bacon Potato Rounds
Timing and serving details are shown only when they are available in the original recipe.
Ingredients
- 4 medium russet potatoes
- 6 strips thick-cut bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh chives
- Salt and freshly ground black pepper, to taste
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Wash and Slice the Potatoes: Scrub the potatoes thoroughly and leave the skins on for extra texture. Cut them crosswise into even 1/2-inch rounds. Pat every slice dry with…
- Cook and Chop the Bacon: Place the bacon in a skillet over medium heat and cook until crisp and evenly browned. Transfer it to a paper-towel-lined plate, let the…
- Brown the Potato Rounds: Heat the olive oil and butter in the skillet over medium heat. Working in batches if necessary, arrange the potato slices in a single…
- Add the Cheese and Bacon: Preheat the oven to 375°F (190°C). Arrange the browned potato rounds on a parchment-lined baking sheet. Top each slice with shredded cheddar and a…
- Bake Until the Cheese Melts: Bake for 8 to 10 minutes, until the cheddar is fully melted and bubbling and the potatoes are tender when pierced with a fork.…
- Finish and Serve: Let the rounds rest for 2 minutes. Add a modest dollop of sour cream to each one, sprinkle with fresh chives and black pepper,…
Ingredients
- 4 medium russet potatoes
- 6 strips thick-cut bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh chives
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Wash and Slice the Potatoes
Scrub the potatoes thoroughly and leave the skins on for extra texture. Cut them crosswise into even 1/2-inch rounds. Pat every slice dry with a clean kitchen towel or paper towel; removing surface moisture helps the potatoes brown instead of steam.
2. Cook and Chop the Bacon
Place the bacon in a skillet over medium heat and cook until crisp and evenly browned. Transfer it to a paper-towel-lined plate, let the excess fat drain, and chop it into small bite-size pieces. Carefully wipe the skillet before cooking the potatoes.
3. Brown the Potato Rounds
Heat the olive oil and butter in the skillet over medium heat. Working in batches if necessary, arrange the potato slices in a single uncrowded layer. Season with salt and pepper, then cook for 4 to 5 minutes per side until golden outside and nearly tender in the center.
4. Add the Cheese and Bacon
Preheat the oven to 375°F (190°C). Arrange the browned potato rounds on a parchment-lined baking sheet. Top each slice with shredded cheddar and a small portion of the crispy chopped bacon. Keep the sour cream and chives aside until after baking.
5. Bake Until the Cheese Melts
Bake for 8 to 10 minutes, until the cheddar is fully melted and bubbling and the potatoes are tender when pierced with a fork. Watch closely near the end so the bacon remains crisp without burning.
6. Finish and Serve
Let the rounds rest for 2 minutes. Add a modest dollop of sour cream to each one, sprinkle with fresh chives and black pepper, and serve while the potatoes are still hot and crisp.
Helpful Tips
- Use similar-size potatoes: The rounds will be easier to arrange and will cook more evenly.
- Do not crowd the skillet: Space allows moisture to escape and creates a better golden crust.
- Add sour cream last: Keeping it out of the oven preserves its cool, smooth texture.
- Serve promptly: The potato edges are crispiest immediately after baking.
For advance preparation, cook the bacon and slice the potatoes earlier in the day. Refrigerate them separately, pat the potatoes dry again, and complete the browning and baking shortly before serving.