If you love potatoes, cheese and bacon, you’re going to love these Loaded Potato Rounds. If you don’t love those things…<does not compute>. I’m just going to go ahead and assume we all love these things because I can’t wrap my head around that not being the case (even though my husband doesn’t like bacon – he’s clearly an alien). These Loaded Potato Rounds are perfect finger food for a party or football game, but I think they’d also be great as a side dish! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I was toying with the idea of making potato skins, but I hate the idea of scooping out a bunch of the potato and not using it. Plus, you have to bake them before you roast them and that seemed like a lot of work for an appetizer. I thought it would be easier to just slice the potatoes into rounds like I did for my Sweet Potato Casserole Stacks and roast them right off the bat. So here you have it, roasted potato rounds with melted cheese and bacon! I served these with a little bit of sour cream for dipping, but they’re great on their own as well. Serve these up on game day next weekend and watch them disappear!
These Loaded Potato Rounds are perfect finger food for a party or football game, and also great as a side dish!
Yield: 6servings
Ingredients
3slicesuncooked center cut bacon, diced
1 ½lbsRusset Potatoes, scrubbed (for me this was about 2 large potatoes)
5teaspoonsolive oil
Coarsely ground sea salt, to taste
2/3cup2% shredded cheddar
1-2scallions, sliced (greens only)
Instructions
Preheat the oven to 425 degrees.
Place the diced bacon into a small skillet and bring to medium heat. Once the bacon begins to sizzle, cook stirring occasionally until the bacon pieces are crisp. Remove the bacon pieces to a paper towel stack using a slotted spoon and set aside.
Slice the potatoes into 1/4” thick rounds. Place the rounds into a large mixing bowl and drizzle with the olive oil. Stir together until the potatoes are fully coated. Lay the potato rounds in a single layer on baking sheets and sprinkle with sea salt. Bake in the oven for 35-40 minutes until potatoes begin to get golden.
Remove the potatoes from the oven and sprinkle with the shredded cheese and cooked bacon pieces. Move the oven rack to the top and set the oven to broil. Place the potatoes back in on the top rack and broil for 1-2 minutes until cheese is melted. Remove from oven and sprinkle with sliced scallions before serving.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information per 1/6th serving*:167 calories, 20 g carbs, 1 g sugars, 7 g fat, 3 g saturated fat, 6 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 4 per (1/6th)* serving (P+ calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)*How many potato rounds this makes depends on how many you cut, so I recommend either counting or weighing your finished potatoes and dividing that by 6 to determine serving size!
Author: Emily Bites
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Bacon, Easy Appetizer, Game Day Recipes, Party Food, Weight Watchers, WW Recipes