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Baked Potato Slices With Cheese - Crispy, Cheesy, and Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Russet or Yukon Gold potatoes (4 medium) – sturdy, starchy, and great for crisp edges
  • Olive oil (2–3 tablespoons) – helps with browning and flavor
  • Salt (about 1 teaspoon) – adjust to taste
  • Black pepper (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon) – optional but tasty
  • Smoked paprika or paprika (1/2 teaspoon) – adds color and warmth
  • Shredded cheese (1 to 1 1/2 cups) – cheddar, Monterey Jack, mozzarella, or a blend
  • Fresh chives or green onions (2 tablespoons, chopped) – for garnish
  • Sour cream or ranch – optional for serving
  • Nonstick spray or parchment paper – to prevent sticking

Instructions
 

  • Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly coat it with nonstick spray.
  • Slice the potatoes: Wash and dry the potatoes. Slice into 1/4-inch rounds. Thinner slices get crisper; thicker slices stay creamier—pick your favorite texture and keep the thickness consistent.
  • Season: In a large bowl, toss the slices with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  • Arrange on the sheet: Lay the slices in a single layer with a little space between them. Crowding leads to steaming instead of crisping.
  • Bake the first side: Bake for 15–18 minutes, until the bottoms are golden and the edges look dry and lightly crisp.
  • Flip and finish: Flip each slice and bake another 10–12 minutes. You want tender centers and browned edges.
  • Add cheese: Sprinkle the shredded cheese evenly over the slices. Return to the oven for 3–5 minutes, just until melted and bubbly.
  • Garnish and serve: Top with chopped chives or green onions. Serve hot with sour cream, ranch, or your favorite dipping sauce.