Russet potatoes, sharp cheddar, smoky bacon, Italian herbs, and green onions. That’s it. But somehow? These crispy cheesy baked potato slices feel like magic on a plate.
So this all started on a random Wednesday night. The kind where everything in your fridge looks judgmental and all you really want is something warm, salty, and covered in cheese. You know those nights?
Anyway, I was exhausted. Didn’t feel like cooking. Didn’t want to order out either because, well, money—and I’d already had takeout twice that week (okay, three times, but who’s counting?). I opened the fridge, saw three sad-looking russet potatoes, half a block of cheddar, and two strips of bacon I’d completely forgotten were there. And somehow—maybe because I was hungry, maybe because I was feeling kind of creative—I sliced the potatoes up and threw them in the oven.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
What came out wasn’t fancy. But oh my god. Crispy edges, gooey cheese, smoky bacon crumbles, and this hit of herby flavor from some Italian seasoning I barely remember buying. I didn’t even sit down. I just stood there at the counter, eating them straight from the pan with my fingers like some kind of feral raccoon who’d just discovered flavor. It was messy. It was imperfect. It was bliss.
And that’s how these Crispy Cheesy Bliss: Ultimate Baked Potato Slices became a go-to comfort food around here. No fancy ingredients. Just good stuff that makes you happy.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Crispy Cheesy Bliss: Ultimate Baked Potato Slices Recipe?
I don’t like saying recipes are “the best” or “life-changing” because, let’s be honest, it’s just food. But these? They’re… something else. Not quite a meal, not quite a snack. They live in that perfect in-between zone—like the culinary equivalent of sweatpants that also make you look good.
Here’s what I love about them:
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You get this crispy-on-the-outside, soft-on-the-inside situation that’s way better than it has any right to be.
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The cheese melts into every little corner. It’s not just a topping. It’s a full-on commitment.
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Bacon. Enough said.
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They’re weirdly customizable. I’ve added jalapeños. I’ve tossed them with ranch seasoning once (don’t ask), and they still turned out great.
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And let’s be real—potatoes are a safe space. Everyone likes potatoes.
Are they healthy? Eh. Depends on how much cheese you use. But are they satisfying? Yes. Are they easy? Also yes. Are they a vibe? Absolutely.
Ingredient Notes:
Let’s break it down. No gatekeeping here.
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Russet potatoes: They’re cheap, they crisp well, and they’re probably already in your pantry. I’ve tried Yukon golds—they’re okay but kinda soft. Russets are the MVPs.
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Oil: I usually grab olive oil or canola. Once I used butter. It got a little smoky but still delicious.
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Salt + pepper: Don’t skip this. Potatoes are like blank slates—they need seasoning or they just taste… beige.
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Cheddar cheese: Sharp is best, in my opinion. More flavor, less mess. But if mild’s all you’ve got, it works.
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Bacon: I’ve used thick-cut, regular, and once—no joke—turkey bacon that expired two days prior. Still good (but like, maybe don’t do that).
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Italian seasoning: Adds that little “oooh what’s that?” factor. If you don’t have it, mix some oregano and basil and call it a day.
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Green onions: Optional, but great. Kind of like the cool aunt at a family party. Not required, but always welcome.
How To Make Crispy Cheesy Bliss: Ultimate Baked Potato Slices?
This recipe’s so simple you can probably do it half-asleep. (Which I may or may not have done.)
Step 1: Preheat your oven + prep the bacon
375°F is the sweet spot here. And if you let your bacon sit out for 5–10 minutes before cooking, it somehow crisps better. No idea why. Found that tip in a Reddit thread at 2am once.
Step 2: Slice the potatoes
About ½-inch thick is the goal. Too thin and they’ll burn. Too thick and they’ll be all mush, no crunch. Trust me, I’ve tested both (by accident).
Step 3: Oil and season
Brush or toss the slices in oil. Salt and pepper both sides. Don’t overthink it. Just make sure they’re shiny but not swimming.
Step 4: Bake ‘em—round one
Lay them out on a baking sheet with space between (they need breathing room, just like us). Bake for about 25 minutes. You want them golden and a bit puffed.
Step 5: Cook the bacon + save that grease
While the potatoes are in, cook your bacon till crispy. And don’t toss the drippings! That stuff is liquid gold. I store mine in a tiny jar labeled “bacon love.”
Step 6: Brush and bake again
Take the taters out, brush each one with the bacon grease (yes, seriously), and toss them back in for another 10 minutes. You’ll start questioning why you ever bothered with French fries.
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Step 7: Cheese + bacon time
Drop the oven to 350°F. Top each slice with cheese and crumbled bacon. Bake for 5 more minutes—just long enough for the cheese to get all melty and wonderful.
Step 8: Finish with green onions and seasoning
Take ‘em out, sprinkle with Italian herbs and green onions, and boom—you’ve just made happiness on a sheet pan.
Storage Options:
Look, they’re best fresh. But if somehow, somehow, you don’t eat them all:
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Fridge: They’ll be okay for 2–3 days. Reheat in the oven or air fryer. Microwave is… meh.
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Freezer: Technically, you can. But don’t expect the same crisp. It’s more of a survival move than a gourmet one.
Variations and Substitutions:
These baked potato slices are forgiving. Like a good friend who doesn’t judge your cooking.
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Use mozzarella for a stretchy cheese pull moment.
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Swap bacon for sautéed mushrooms if you’re veg.
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Try sweet potatoes for a slightly sweeter, fancier feel.
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Add hot sauce or chili flakes if you need a little fire.
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Dollop some sour cream on top and pretend it’s a loaded baked potato appetizer.
No wrong way to do this. Unless you put pineapple on it. (Okay, maybe that too has potential. I don’t know anymore.)
What to Serve with Crispy Cheesy Bliss: Ultimate Baked Potato Slices?
I’ve had these with:
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Grilled chicken, because balance.
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Scrambled eggs, because breakfast for dinner is elite.
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A giant salad, to pretend I’m being healthy.
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Wine and Netflix, which might be the most honest combo of all.
Frequently Asked Questions:
Can I make these ahead of time?
Sorta. Bake the potatoes ahead, then top and finish in the oven when you’re ready to serve.
Can I use an air fryer?
You can, and it works well for smaller batches. You’ll need to flip them halfway through, though.
Can I skip bacon?
Sure. You’ll lose some flavor, but it’s still good. Maybe throw on some caramelized onions instead?
I’ve made these crispy cheesy baked potato slices for friends, for date night, for lazy Sundays when all I wanted was to eat something warm and comforting without too much effort. And honestly? They’ve never let me down. Not once.
They’re messy in the best way, a little indulgent, and totally satisfying. Like if your favorite potato dish went to therapy and got its life together.
If you try them, I’d love to hear how they turn out. Did you tweak the toppings? Make them spicy? Eat the whole tray by yourself while standing over the sink like I did that one time? (No shame.)
Let’s talk potatoes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Cheesy Bliss: Ultimate Baked Potato Slices
Ingredients
- 3 russet potatoes scrubbed clean
- 1 tbsp vegetable oil canola or olive oil work as well
- Salt/Pepper to taste
- 2.5 c cheddar cheese shredded
- 6 slices bacon uncooked
- 1 tbsp Italian Seasoning
- 2 green onions diced
Instructions
- Preheat the oven by setting it to 375°F.
- Prepare the bacon. By laying it out. Allow it to sit for 5 minutes to make it crispier.
- Slice the potatoes into slices that are 1/2 inch thick.
- Coat each potato slice with oil on both sides. Then season them with salt and pepper.
- Arrange the potato slices on a baking sheet. Bake them for 25 minutes.
- While the potatoes are baking. Cook the bacon until it is crispy. Set aside the bacon. Keep the drippings.
- After 25 minutes. Remove the potato slices from the oven. Brush them with bacon drippings and bake for 10 minutes.
- Reduce the temperature to 350°F. Sprinkle cheese and crumbled bacon over the potato slices. Then bake for another 5 minutes. Until the cheese is melted.
- Once done. Take it out of the oven. Sprinkle with seasoning and green onions.
- Enjoy your crispy and cheesy potato slices!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
