Baked potato rounds with cheese

 

Ingredients

4 large russet or Yukon Gold potatoes, scrubbed and sliced into ½-inch thick rounds

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder (not onion powder—garlic pairs better with cheese)

½ teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for heat)

½ cup (2 oz) shredded sharp cheddar cheese

½ cup (2 oz) shredded mozzarella cheese (or use all cheddar for extra tang)

2 tablespoons fresh parsley, finely chopped

Optional garnish: chopped chives or green onions

Note: The original mention of “turnips,” “coffee,” and “apples” appears to be errors—this recipe uses standard baking potatoes.

Instructions

Prep & Preheat

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes

Scrub the potatoes well (peeling is optional—leave skins on for extra fiber and texture). Slice them crosswise into ½-inch thick rounds.

Season Generously

In a large bowl, toss the potato rounds with olive oil, sea salt, black pepper, garlic powder, smoked paprika, and cayenne (if using). Mix until every slice is evenly coated.

Arrange for Baking

Spread the rounds in a single layer on the baking sheet, ensuring they don’t overlap. This ensures even browning and crisp edges.

Bake Until Tender and Golden

Roast for 25–30 minutes, flipping halfway through, until the potatoes are fork-tender and the edges are crisp and golden.

Add the Cheese

Remove the tray from the oven. Sprinkle the shredded cheddar and mozzarella evenly over the hot potato rounds. Return to the oven for 2–3 minutes, just until the cheese is fully melted and bubbly.

Finish and Serve

Sprinkle with fresh parsley and optional chives. Serve immediately while hot and melty.

Serving Suggestions

As a side to grilled chicken, burgers, or steak

On their own with sour cream and extra paprika for dipping

Stacked with crumbled bacon and green onions for a “loaded” version

Alongside a crisp green salad for a light vegetarian meal

Frequently Asked Questions

Can I make these ahead?

Yes! Bake the potatoes (without cheese), cool, and refrigerate for up to 2 days. Reheat in the oven at 400°F, then add cheese and melt just before serving.

Can I use sweet potatoes?

Absolutely! Adjust baking time slightly (they soften faster), and pair with pepper jack or gouda for a sweet-savory twist.

What if I don’t have smoked paprika?

Use regular paprika—but smoked adds a wonderful depth that mimics bacon flavor.

Are they gluten-free?

Yes—as long as your seasonings and cheese are certified GF (some shredded cheeses contain anti-caking agents with gluten).

Allergy Information

Contains: Dairy (cheese)

Free from: Gluten, nuts, soy, eggs, fish

Vegetarian: Yes

Vegan option: Use plant-based cheese and verify seasonings

Nutrition Facts

(Per serving, recipe serves 4)

Calories: 280

Protein: 8g

Fat: 14g (Saturated: 5g)

Carbohydrates: 32g

Fiber: 4g

Sugar: 2g

Sodium: 620mg

Values may vary based on potato size and cheese type.

These Baked Potato Rounds with Cheese prove that simplicity often tastes best. With minimal ingredients and maximum flavor, they deliver crispy edges, creamy centers, and that irresistible cheese pull we all crave. Whether you’re feeding a crowd or treating yourself, this dish brings warmth, satisfaction, and a little cheesy joy to the table. So slice those spuds, fire up the oven, and get ready for your new go-to potato recipe.