Slices of potato topped with melted Cabot cheese, crispy bacon, and scallions… what’s not to love?
Neither of my kids really like potatoes. They will have the odd serving of french fries, and sometimes some hash browns, but for the most part, they’re not looking for potato dishes at meal time. ESPECIALLY mashed potatoes or baked potatoes.
Which is something I totally don’t get, because I’m like … give me all your potatoes. In fact, when a boyfriend and I broke up a few years ago, I seriously had mashed potatoes and gravy for a straight week for dinner. Just that. For dinner. Sometimes even the boxed version. I know. It was an awfully delicious seven days.
But potatoes? Comfort food to the max.
So when I created this recipe for my summer campers, it was with my class in mind, not my kids. But last week, when I was looking for a side dish, I made this one at home anyway. Despite my non-potato loving fam.
Because, I mean, COME ON. Tender potatoes. Melted cheese. Crispy bacon. How could you not love it?
They ate it, but didn’t request seconds. I’ll take that as a minor victory. And, really, tbh, they’re both good vegetable eaters overall, so I can’t complain.
Now if YOU like potatoes, you should totally make this dish. It takes just a few minutes to pull together, and I pop it in the oven to bake while I’m making the rest of our meal (which happened to be steak that night). For the cheese portion, you really can’t go wrong with any melted cheese, amiright? Bleu cheese would taste divine on this, as would Monterey Jack, but I do a lot of work with the team at Cabot, so I’m slightly partial to them. Especially a new-to-me cheese that they sent last month, their Orne Meadows sharp Cheddar. It’s kind of amazing and definitely worth seeking out at your local grocery store. It doesn’t have the sharp tang of your usual go-to sharp Cheddar, it’s more subtle and robust. What can I say? I’ve never met a cheese I didn’t like. #cheeseismyhappyplace
Loaded Baked Potato Rounds
Recipe courtesy of Cate O’Malley
6 red potatoes, sliced into 1/2″ thick rounds
olive oil for brushing
2 cups shredded Cheddar cheese
8 strips of bacon, cooked and chopped
3 tablespoons chopped green onions
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or foil and spray with olive oil or non stick spray.
Brush both sides of each potato round lightly with olive oil and place in a single layter on the baking sheets. Sprinkle with salt.
Bake in the oven for 30 minutes, flipping halfway through.
Remove from oven and top with cheese and bacon. Bake for another 8-10 minutes, or until cheese is melted.
Remove from oven and sprinkle green onions over it.