Ingredients
- Russet Potatoes: The workhorse of baked potatoes, known for their fluffy interior and sturdy skin, perfect for holding their shape as rounds.
- Olive Oil: Used for tossing the potato rounds to encourage browning and crisping during baking, also adds a touch of healthy fat and flavor.
- Salt: Essential for seasoning the potatoes and enhancing their natural flavor, bringing out the savory notes.
- Black Pepper: Adds a subtle spice and depth of flavor, complementing the salt and other toppings.
- Sour Cream: Provides a creamy, tangy base for the toppings, adding moisture and richness to each bite.
- Cheddar Cheese: A classic topping for loaded potatoes, offering a sharp, cheesy flavor that melts beautifully when baked.
- Green Onions: For a fresh, mild onion flavor and a pop of color, adding a final touch of vibrancy.
- Chives: Similar to green onions but with a slightly more delicate onion flavor, adding a refined herbal note.
- Optional: Paprika: For a hint of smoky sweetness and a beautiful reddish hue, sprinkled on top for visual appeal and subtle flavor complexity.
- Optional: Garlic Powder: To infuse the potato rounds with a savory garlic flavor, enhancing the overall taste profile.
- Optional: Onion Powder: For a more rounded onion flavor compared to fresh onions, adding another layer of savory depth.
- Optional: Red Pepper Flakes: For those who like a little heat, adding a spicy kick to balance the richness of the toppings.
- Optional: Fresh Parsley: An alternative to chives or green onions, providing a fresh, herbaceous flavor and vibrant green color.
Instructions
- Preheat the Oven and Prepare Potatoes: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for ensuring the potato rounds bake through and become nicely browned and crispy on the edges. While the oven is preheating, wash and scrub your russet potatoes thoroughly. It’s important to remove any dirt or blemishes from the skin, as we’ll be keeping the skin on for added texture, flavor, and nutritional value. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Excess moisture can prevent the potatoes from browning properly.
- Slice the Potatoes into Rounds: Carefully slice the potatoes into rounds that are approximately ½ inch thick. Aim for even thickness to ensure they cook uniformly. Thicker rounds will take longer to cook and may not crisp up as well, while thinner rounds might become too dry or burn easily. A sharp knife is essential for clean, even slices. If you have a mandoline slicer, you can use it for perfectly uniform rounds, but it’s not necessary.
- Toss with Olive Oil and Seasonings: In a large bowl, place the potato rounds. Drizzle generously with olive oil. The olive oil helps to crisp the potatoes and adds flavor. Season generously with salt and black pepper. Don’t be shy with the seasoning, as potatoes can absorb a lot of flavor. If using garlic powder, onion powder, or paprika, add them now as well. Toss the potato rounds with your hands or a spatula to ensure they are evenly coated with the oil and seasonings. This step is crucial for flavor development and proper baking.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup much easier. Arrange the potato rounds in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as overcrowding can cause them to steam instead of bake and crisp up. If needed, use two baking sheets to ensure a single layer.
- Bake the Potato Rounds: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Halfway through the baking time, around 10-12 minutes, flip the potato rounds using a spatula. This ensures even browning and crisping on both sides. Continue baking until the potato rounds are tender when pierced with a fork and golden brown around the edges. The exact baking time may vary slightly depending on the thickness of your potato rounds and your oven.
- Add Cheese and Bake Again: Remove the baking sheet from the oven. Evenly distribute shredded cheddar cheese over the top of each potato round. Return the baking sheet to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on them during this stage to prevent the cheese from burning. You want it melted and slightly golden brown for the best flavor and texture.
- Add Sour Cream and Toppings: Remove the baking sheet from the oven once more. Let the potato rounds cool slightly for a minute or two. Then, dollop a small amount of sour cream onto each cheesy potato round. Sprinkle chopped green onions and chives evenly over the top. If using red pepper flakes or fresh parsley, sprinkle them on now as well for an extra layer of flavor and visual appeal.
- Serve Immediately: These Loaded Baked Potato Rounds are best served immediately while they are warm and the cheese is still melted and gooey. Serve them as appetizers, snacks, or a side dish. They are incredibly versatile and perfect for any occasion. Enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 20g