Loaded Baked Potato Rounds

I have another dinner club recipe for you all today. I made this one from Deb Perelman’s Smitten Kitchen Cookbook. She’s got fantastic ideas for all types of occasions, including dinner parties! This one was super simple, but loaded with flavour!DSC04994

First things first, crisp up some bacon in a pan. DSC04995

Let it drain on a paper towel before crumbing it with your fingers. DSC04996

Next, cut a large russet potato (skin on) into 1/4 in pieces. DSC04997

Butter the pan, then butter the top of the potato pieces.Then bake at 400 for about 30 mins, until crispy, flipping once.


Once the potato rounds are hot and crispy, sprinkle grated cheese on top and pop back in the oven for 2 more mins, until the cheese is all melted. DSC05008Transfer to a serving tray and top with a dollop of sour cream, and sprinkle bacon bits on top. Serve warm. Enjoy!

Loaded Baked Potato Rounds

You will need:

Two large russet potatoes

3-4 slices of bacon

2 tbsp butter

1 cup shredded cheddar cheese

1 cup sour cream

Begin by cooking up your bacon in a pan, until crispy. Drain on a paper towel and crumble using your fingers. Preheat oven to 400. Wash potatoes then cut into 1/4 inch, round bite sized pieces. Butter a baking dish, then melt the remaining butter and paint it on top of the rounds. Pop them into the oven and bake for about 30 – 40 mins, until crispy, turning once. When ready, grate cheese on top and return to oven for 2 mins, until cheese is melted. Remove from oven and transfer to a serving dish. Add a dollop of sour cream to each round and top with bacon. Serve warm at your next dinner party!


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