Baked Potato Rounds with Cheese
There’s something deeply comforting about potatoes fresh from the oven—crispy on the edges, soft in the center, and finished with melted cheese that stretches just enough to make you smile. These Baked Potato Rounds with Cheese are one of those simple recipes that feel greater than the sum of their parts.
No frying. No complicated steps. Just honest ingredients, a hot oven, and a dish that disappears almost as fast as it’s served.
They’re reminiscent of loaded baked potatoes, but in a snackable, shareable form. Perfect for busy weeknights, casual gatherings, or anytime you want something warm and satisfying without a sink full of dishes.
Why You’ll Love This Recipe
- Crispy without frying — oven-baked, not greasy
- Simple ingredients you probably already have
- Cheesy, comforting, and crowd-pleasing
- Naturally gluten-free
- Easy to customize with toppings or spices
- Works as a side, snack, or vegetarian main
Ingredients
- 4 large russet or Yukon Gold potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, finely chopped
Optional Garnishes
- Chopped chives or green onions
- Sour cream, for dipping
- Crumbled bacon (optional)
Equipment Needed
- Sharp knife
- Large mixing bowl
- Baking sheet
- Parchment paper (recommended)
- Spatula
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Slice the Potatoes
Slice the potatoes into ½-inch-thick rounds, keeping them as uniform as possible for even cooking.
3. Season
Place the potato rounds in a large bowl. Add olive oil, salt, pepper, garlic powder, smoked paprika, and cayenne (if using). Toss until every slice is evenly coated.
4. Arrange for Crisping
Lay the potato slices in a single layer on the baking sheet. Do not overlap—this is key for crispy edges.
5. Bake Until Golden
Bake for 25–30 minutes, flipping halfway through, until the potatoes are fork-tender and golden on the edges.
6. Add the Cheese
Remove the baking sheet from the oven and sprinkle cheddar and mozzarella evenly over the hot potato rounds.
7. Melt & Finish
Return to the oven for 2–3 minutes, just until the cheese is melted and bubbly.
8. Garnish & Serve
Sprinkle with fresh parsley and any optional garnishes. Serve immediately while hot and cheesy.
Pro Tips
- Don’t overcrowd the pan — space equals crispiness
- Use freshly shredded cheese for better melt and flavor
- Flip gently to keep the rounds intact
- Smoked paprika adds depth that mimics bacon flavor
- For extra crisp edges, broil for 30–60 seconds at the end
Variations & Substitutions
- Loaded version: Add bacon bits, sour cream, and green onions
- Spicy: Use pepper jack cheese or add chili flakes
- Sweet potato rounds: Swap potatoes and reduce bake time slightly
- Vegan: Use plant-based cheese and olive oil
- Herb swap: Try rosemary or thyme instead of parsley
Serving, Pairing & Storage
How to Serve
- As a side with grilled chicken, steak, or burgers
- As a snack with sour cream or ranch
- As a vegetarian main with a crisp green salad
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
Reheating
- Reheat in the oven at 400°F (205°C) for best texture
- Avoid microwaving if you want to keep them crisp
Freezing
- Not recommended once cheese is added (texture suffers)
Frequently Asked Questions
Can I make these ahead?
Yes. Bake the potatoes without cheese, refrigerate, then reheat and add cheese just before serving.
Do I need to peel the potatoes?
No. The skins add texture, flavor, and fiber.
Why aren’t mine crispy?
Overcrowding or excess moisture. Spread slices out and pat potatoes dry if needed.
Can I use pre-sliced potatoes?
You can, but freshly sliced potatoes yield the best texture.
