Crispy Cheesy Bacon Potato Rounds

Crispy Cheesy Bacon Potato Rounds
🧾 Ingredients:
4–5 medium potatoes (Yukon Gold or Russet), sliced into ½ cm rounds
200 g bacon, cooked and crumbled
1 to 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Sour cream or ranch (for serving, optional)
👩‍🍳 Instructions:
Preheat oven
Set to 200°C (400°F). Line a baking tray with parchment paper.
Prep the potatoes
Slice potatoes evenly into rounds. Pat them dry with a paper towel for extra crispiness.
Season
Toss the slices with olive oil, garlic powder, paprika, salt, and pepper until well coated.
First bake (crisp the potatoes)
Arrange in a single layer. Bake for 20–25 minutes, flipping halfway, until golden and slightly crispy.
Add toppings
Remove from oven. Sprinkle cheese and crumbled bacon on each round.
Second bake
Return to oven for 5–10 minutes, until cheese is melted and bubbly.
Garnish & serve
Sprinkle with parsley and serve hot with sour cream or your favorite dip.
💡 Tips:
For extra crispiness, soak potato slices in cold water for 20 minutes, then dry well before baking.
Add jalapeños for a spicy kick 🌶️
Use an air fryer: 180°C for about 15 minutes, then add toppings and cook 3–5 more minutes.