Ingredients
4 large Russet potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 strips bacon, cooked and crumbled
1/2 cup sliced green onions
1/4 cup sliced jalapeños (optional)
1/2 cup sour cream or Greek yogurt for serving
Optional: 1/2 pound seasoned ground beef or corned beef
Instructions
1. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. Slice potatoes evenly into 1/4-inch rounds and pat completely dry.
3. Toss potato slices with olive oil, garlic powder, salt, and pepper until evenly coated.
4. Arrange potatoes in a single layer on baking sheets without overcrowding.
5. Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
6. Remove from oven and arrange potatoes slightly overlapping on one baking sheet or oven-safe platter.
7. Sprinkle half of the shredded cheeses over the potatoes.
8. Add crumbled bacon and optional cooked ground beef or corned beef.
9. Top with remaining cheese and return to oven for 5–7 minutes until melted and bubbly.
10. Remove from oven, garnish with green onions and jalapeños, and serve hot with sour cream.
Notes
For extra crispiness, soak potato slices in cold water for 30 minutes before drying and baking.
Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Air fryer cooking is a great alternative for ultra-crispy potatoes.
Serve immediately for best texture.
Store leftovers in the refrigerator and reheat in oven or air fryer to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Irish-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg