Cheesy Potato Rounds

Potato rounds are a perfect appetizer along side chili or any other main dish!


So I ate these the other day with chili. They were like to best things EVER.

The melty cheese, bacon bits, the crispy potato. I served this with chili because potatoes and chili go together like peanut butter and jelly on a sandwich. And they are ridiculously easy. All I had to do was shred cheese, slice potatoes, and brush butter on top. And bake them. But all I had to do was lift a finger to press “preheat” and the numbers “425.” So it was easy.image

I recommend serving this with chili. Or you can devour them by themselves. Potatoes are vegetables, right? :).


I cooked them semi-crispy at first and then baked them to maximum crispness when the cheese was on top. Beautiful. I added bacon bits in top too before putting back in the oven. I actually made a few too many one time and I just put it in the fridge and reheated them the next day. They were still AMAZING. image

Cheesy Potato Rounds

  • Servings: 8
  • Print


4 medium sized russet potatoes

2 tablespoons butter, melted

1/2 cup shredded Colby Jack cheese

3 tablespoon bacon bits


  1. Preheat oven to 425 F.
  2. Cut potatoes into 1/4 inch thick rounds. Place on a baking sheet in an even layer. Brush with butter. Flip and brush with butter again.
  3. Bake in the preheated oven for 20 minutes, or until tender and crispy. Top with cheese and bacon bits evenly. Put under the broiler until melted.


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6 thoughts on “Cheesy Potato Rounds

  1. I know what we’ll be having on Christmas!! Yum! Thanks for sharing your recipe!! By the way, thanks for stopping by our blog. Had you not, I missed get not have found yours and your delightful posts, that I’m now following. I hope you’ll follow us, if you’re not already.


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