Longhorn Sliced Baked Potatoes
These Longhorn Sliced Baked Potatoes are crispy, cheesy, and loaded with turkey bacon and green onions for the ultimate comforting side dish!
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup green onions chopped
- 1/2 cup sour cream
- 1 cup cooked turkey bacon chopped
Instructions
Prepare the Potatoes
- Start by washing and drying your russet potatoes thoroughly. Using a sharp knife, carefully slice each potato into 1/4-inch thick rounds, keeping slices uniform for even cooking.
Season the Potato Slices
- Place the potato slices in a large mixing bowl. Drizzle olive oil over them, then sprinkle garlic powder, onion powder, salt, and pepper. Toss gently until each slice is evenly coated.
Layer and Bake the Potatoes
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper. Arrange potato slices in a slightly overlapping pattern in the dish.
- Cover the dish with aluminum foil and bake for about 25 minutes to soften the potatoes.
- Remove foil, sprinkle shredded cheddar cheese evenly over potatoes, and bake uncovered for an additional 10-15 minutes until cheese melts and edges are golden and crisp.
Add Toppings and Serve
- Sprinkle chopped green onions and cooked turkey bacon over the potatoes. Serve warm with sour cream on the side or spread on top.
Equipment
- Sharp Knife
- Large Mixing Bowl
- Baking Dish
- Aluminum Foil
Notes
- Use russet potatoes for best crispiness and texture.
- Slice potatoes evenly for uniform cooking.
- Pre-cook turkey bacon ahead to save time during assembly.
- Substitute cheddar with other cheeses like Monterey Jack or pepper jack for flavor variations.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to retain crispiness.