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Cheesy potato bites with bacon are always the first to go at any get-together. You start with just a handful of simple flavors, but they turn basic spuds into crunchy, buttery bites with melted cheese and crispy pork on top. They're soft inside, crisp on the bottom, and super savory—folks are bound to have seconds…or thirds.
I tested these on a chill, snowy Saturday when my family visited. Now, my kids beg for them whenever there's a game on. The smell alone gets everyone drifting into the kitchen.
Tasty Ingredients
- Green onions: Slice these up and toss on top at the end for crunch and a pop of color
- Bacon: Thick slices work best, giving you extra crisp and loads of salty flavor
- Cheddar cheese: Shredded sharp or medium cheddar melts fantastically and adds that gooey pull
- Italian seasoning: Shake a little on for nice herby notes, especially oregano or thyme blends
- Russet potatoes: Firm, clean, and with tight skins—these roast up fluffy but hold together perfectly
- Salt and black pepper: Don’t skimp, and grind them fresh if you can to really wake up the flavor
- Sour cream: Cool and tangy, perfect for dipping, helps balance all that cheesy richness
- Vegetable oil: Brush your potato slices so you get that craveable golden edge
Crave-Worthy Steps
- Top It Off and Serve:
- After you pull them out, dust on Italian seasoning and a sprinkle of greens. Scoop sour cream into a bowl and serve while they’re still warm—the tray will clear fast.
- Melt Cheese and Add Bacon:
- Turn your oven down to 350. Cover each round with heaps of cheese and loads of bacon bits. Bake them another five minutes till the cheese is bubbling and browning just a bit.
- Coat With Bacon Fat and Bake Again:
- Once the initial bake is up, brush the slices lightly with bacon drippings from your skillet, flip them, and return to the oven for another ten minutes. This gives major crisp and smoky goodness.
- Make the Bacon:
- While the potatoes are roasting, put your bacon in a cold pan and cook on low. Flip often so they get evenly crispy. When they’re perfect, scoop them out and keep the drippings—don’t toss it.
- Bake the Potato Slices:
- Put your sheet in the oven and roast the potatoes for about 25 minutes, till they’re tender but have toasty color around the edges.
- Slice and Season the Potatoes:
- Cut your scrubbed potatoes into chunky rounds. Brush them front and back with oil, sprinkle salt and pepper, and line them up on a baking tray so they aren’t crowded.
- Get Your Oven and Bacon Ready:
- Fire up your oven to 375. Take out the bacon, let it get close to room temp—this makes it crisper and keeps it from shrinking up.
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I always go heavy on the green onions—they just make the whole thing look brighter and fresher. My grandma said every rich dish needs something crisp and green. First time we made them, my youngest went wild with the cheese and grinned the whole time.
Leftover Hacks
Pop extras into a sealed container in the fridge and they're good for about four days. To crisp them back up, bake at 350 for six minutes. They freeze fine too, but skip the green onions until you're ready to eat. When you reheat them from frozen, use a 325 oven for somewhere between eight and ten minutes so they come out hot and a bit crunchy.
Swap Ideas
Out of cheddar? Try Monterrey Jack or even pepper jack if you want some kick. For a vegetarian spin, drop the bacon and add pieces of cooked broccoli—colorful and a bit healthier. Not a fan of Italian seasonings? Sprinkle on dry ranch powder on the cheese for a tangy twist.
How to Serve
Ditch the fries and try these next to steak or burgers. They’re also an awesome starter—pass toothpicks around so folks can grab and dip. I always put a big bowl of sour cream beside them and sometimes throw in chopped chives or a swirl of ranch to upgrade the dip.
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Backstory
Throwing cheese and bacon on potatoes is super common comfort food in the States—think loaded baked potatoes or classic bar apps. By roasting the slices instead of dunking in oil, you keep everything tasty but ditch some of the mess and extra grease.
Recipe FAQs
- → What are some topping variations?
Mix things up with steamed broccoli, fresh herbs, or swap out Italian seasoning for ranch or scallions for new flavors.
- → How do I get the potato slices crispy?
Give each slice a thin coat of oil. Bake them hot and flip halfway so every side turns out crunchy and browned.
- → How should I store leftovers?
Put the slices in a closed container and stash in the fridge. They'll stay good for four days. Reheat in your oven so they stay crunchy.
- → Can I use another type of cheese?
Absolutely, try Monterey Jack or anything that melts smoothly. Mixing several cheeses gives a deeper flavor too.
- → Can these be frozen?
Yep, just skip the green onions first. Bake them straight from the freezer at 325°F until they're hot and crunchy again.