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.
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.
Cheesy Potato Rounds
4 medium sized russet potatoes
2 tablespoons butter, melted
1/2 cup shredded Colby Jack cheese
3 tablespoon bacon bits
- Preheat oven to 425 F.
- 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.
- 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.