Loaded Baked Potato Rounds

These loaded baked potato rounds are my go to game day snack: easy to prep, fun to eat and always gone faster than expected. Thick slices baked until golden, deliver crisp edges and soft centers. They create the perfect base for simple toppings, while a mix of russets and sweet potatoes adds familiar comfort with a little natural sweetness and a boost of fiber and vitamin A. Effortless and easy to pull straight from the oven to the table, they’re exactly the kind of snack that’s made for sharing.

Why this works: Baking the potatoes delivers great texture without heaviness. Sweet potatoes shine with mild, melty cheese and scallions, while russets hold up to sharp cheddar and crispy bacon—two familiar, craveable options. Easy to customize, easy to serve and very easy to love.

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Servings: 4 servings

Ingredients

• 2 large russet potatoes
• 2 large sweet potatoes
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup shredded cheeses of choice I used mozzarella and cheddar cheeses
• 1/4 cup scallions diced
• 4 strips cooked bacon diced (optional)
• 1/4 cup sour cream

Instructions

• Preheat the oven to 400°F. Slice the potatoes into ½-inch-thick rounds. Place them in a bowl and toss with olive oil, salt and pepper, using your hands to coat the slices evenly. Arrange the potatoes in a single layer on a rimmed baking sheet.
• Bake for 20–25 minutes, turning once halfway through, until the potatoes are tender and lightly golden. Remove the pan from the oven and sprinkle the shredded cheese evenly over the potato rounds. Return to the oven and bake for another 5–8 minutes, or until the cheese is melted. Finish with scallions and bacon, if using, and serve warm with a dollop of sour cream.

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