Cheesy Baked Potato Rounds

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🥔🧀 Cheesy Baked Potato Rounds

Serves: 4
Prep Time: 10 minutes
Bake Time: 25–30 minutes

⭐ Ingredients

  • 3–4 medium potatoes (Yukon Gold or Russet)
  • 2–3 tbsp olive oil or melted butter
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • Salt & black pepper, to taste
  • 1–1½ cups shredded cheese (cheddar, mozzarella, or a blend)
  • 2 tbsp grated Parmesan (optional but flavorful)
  • 2 tbsp chopped fresh parsley or chives (for garnish)

🧑‍🍳 Instructions

1. Preheat the Oven

Preheat to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.

2. Slice the Potatoes

  • Wash potatoes.
  • Slice into ½-inch (1.25 cm) thick rounds.
    (Not too thin or they won’t stay soft in the center.)

3. Season the Potatoes

Place rounds in a bowl and toss with:

  • olive oil or melted butter
  • garlic powder
  • onion powder
  • paprika
  • salt & pepper

Mix well until evenly coated.

4. Arrange & Bake

Lay potatoes flat in a single layer on the baking sheet.
Bake for 20 minutes, flipping once halfway through.

5. Add Cheese

Remove from oven and top each round with:

  • shredded cheese
  • a small sprinkle of Parmesan

Return to oven and bake 5–8 more minutes, until cheese is melted and golden.

(Optional: Broil 1–2 minutes for extra crispiness!)

6. Garnish & Serve

Sprinkle with parsley or chives.
Serve immediately.

Pair with:

  • sour cream
  • ranch dip
  • garlic aioli
  • marinara sauce

🌟 Tips for Perfect Potato Rounds

  • Yukon Golds give a creamy texture; Russets get crispier.
  • Dry potatoes well before seasoning for better browning.
  • Use parchment to prevent sticking and over-browning.
  • Add bacon bits for a “loaded potato” version!

🍽️ Variations

Loaded Potato Rounds

Top with:

  • cheddar
  • bacon bits
  • green onion
  • sour cream

Italian-Style

Use:

  • mozzarella
  • Italian seasoning
  • marinara drizzle

Spicy Version

Add:

  • cayenne
  • pepper jack cheese

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