Loaded Baked Potato Crisps are perfect for those of us who are too lazy to make twice baked potatoes (all of the flavor with none of the scooping)! This is a favorite Super Bowl food of ours and goes so well with sliders, chicken wings, and all of the other fatty, delicious food that makes the Super Bowl so fun. I promise you will love these crisps, they’re amazing!!
Making the Crisps
Wash a russet potato, being careful to scrub the skins clean. Slice the potato in 1/2” slices.
Place the potato slices on a greased jelly roll pan, making sure there is good airflow between the potatoes. This step helps the potatoes to crisp better.
Brush the top of each potato slice with some melted butter.
Bake until golden brown on the bottom and flip each potato.
Place back in the oven and bake until the other side is browned as well.
Sprinkle with cheese, cooked bacon, chives, salt, and pepper.
Place back in the oven for a few minutes to melt the cheese.
Remove the crisps and serve with sour cream for dipping. Loaded Baked Potato Crisps are soooo good!
Loaded Baked Potato Crisps
3 tablespoons salted butter, melted
3 russet potatoes; unpeeled, scrubbed clean, and cut into 1/2″ cross sections
1/2 cup grated medium cheddar, more or less to taste
1/2 cup cooked and crumbled bacon, more or less to taste
2 tablespoons chives minced, more or less to taste
Salt and Pepper, to taste
Sour cream for serving
Directions
Preheat oven to 425 F. Line 2 large baking sheets with foil (or use nonstick sheets). Spray each baking sheet with nonstick cooking spray and lightly brush with melted butter. Arrange potato slices in one layer on the baking sheets, giving plenty of room for air to circulate around them. Brush the remaining melted butter over the tops of the potatoes. Roast the potatoes for 25-30 minutes until golden brown underneath and then flip them over and roast another 10 minutes. Sprinkle them with cheese, bacon, chives, salt, and pepper and bake an additional 5 minutes until the cheese is melted and bubbly. Serve with sour cream for dipping. The recipe can easily be doubled or tripled – and believe me, you’ll want to!
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