These twice baked sliced potatoes are everything you love about a loaded baked potato, only cut into easy-to-grab rounds. They can be served as appetizers, used as a side dish, or enjoyed as a snack to munch on while you are watching the game, waiting on dinner, or just craving something warm, cheesy, and comforting. Each slice gets golden around the edges, creamy in the middle, and finished with classic toppings like sour cream, bacon, and green onions.
This recipe is also a fun twist on traditional twice baked potatoes because you do not have to scoop out the potato, mash the filling, and stuff it back into the skin. Instead, you bake the potato, slice it, top it, and bake it again. That means you still get the “twice baked” flavor without quite as much fuss. If you like potato skins, loaded fries, or baked potato bites, these little slices fit right in.
Fun Facts About Potatoes
- Russet potatoes are a favorite for baking because they have a thick skin and a fluffy, starchy inside.
- Potatoes naturally contain important nutrients such as potassium, vitamin C, vitamin B6, and fiber when the skin is included.
- The word “russet” refers to the rough, brown skin on the potato, not just one single potato variety.
- A baked potato can be a blank canvas. You can keep it classic with butter and sour cream, or load it up with cheese, bacon, chili, broccoli, ranch, or whatever leftovers are hanging out in the fridge.
Why is it called a twice baked potato?
Typically, with twice baked potatoes, you bake it first. Remove the “innards”, mash them, and put the mashed taters back in the shells (skins). Then you bake them again. In this case, we sliced them and baked them again.
Tips and Tricks for the Best Twice Baked Sliced Potatoes
- Choose the right potato. Russet potatoes work especially well because they bake up fluffy inside and hold their shape once sliced.
- Let them cool before slicing. If the potatoes are too hot, they can fall apart when you cut them. Give them a few minutes so they are easier to handle.
- Use a sharp knife. A clean cut helps the slices stay together and gives you nice, even rounds.
- Do not slice too thin. Aim for slices that are thick enough to hold toppings without breaking. Too thin, and they may crisp too much or fall apart.
- Season both stages. A little salt, pepper, garlic powder, or seasoning blend before the second bake makes a big difference.
- Add delicate toppings last. Sour cream and green onions are best added after baking so they stay fresh and creamy.
Do you poke holes in twice baked potatoes?
Yes, before baking the whole potato, you should poke holes. This allows the steam to release from the potato and not explode.
Some cooks like to poke potatoes every time, while others skip it when baking unwrapped potatoes. I still like to poke a few small holes with a fork because it gives steam somewhere to go and keeps things simple. You do not need to stab the potato like you are mad at it—just a few gentle pokes will do.
Should foil wrapped potatoes be baked?
Foil holds in the moisture and steams the potato. This gives it a different taste and texture. It’s a matter of preference on whether or not you wrap them in foil. You should NEVER microwave a foil wrapped potato. In addition, you wouldn’t need to wrap a potato in foil if you are boiling it. You can, however, grill them wrapped in foil.
Serving Ideas
Serve these twice baked sliced potatoes as a party appetizer with a little bowl of sour cream or ranch for dipping. They also make a fun side dish for burgers, grilled chicken, steak, meatloaf, barbecue, or sandwiches. If you are putting together a casual snack board, add them next to wings, sliders, veggies, and dip. They disappear fast, so you may want to make more than you think you need.
You can also change up the toppings depending on what you have. Try shredded cheddar, Monterey Jack, pepper jack, cooked sausage crumbles, jalapeños, diced ham, caramelized onions, or a sprinkle of smoked paprika. For a lighter bite, use Greek yogurt instead of sour cream and add extra green onions or chives.
Make-Ahead, Storage, and Reheating
If you want to get ahead, bake the potatoes earlier in the day, let them cool, and keep them in the refrigerator until you are ready to slice and top them. Once fully assembled and baked, leftovers can be stored in an airtight container in the refrigerator. For the best texture, reheat them in the oven or air fryer instead of the microwave. The microwave works in a pinch, but the slices will be softer.
These are best served warm, when the edges are a little crisp and the cheese is melty. If you are serving them for a party, keep the baked slices on a warm tray and add the cool toppings right before serving.
Quick Troubleshooting
- If the slices are falling apart: Let the potatoes cool longer before cutting, and slice them a little thicker next time.
- If they are not crisping: Give them more space on the baking sheet so the heat can circulate around each slice.
- If the toppings are sliding off: Lightly press the cheese or bacon into the potato before the second bake, then add sour cream after they come out of the oven.
- If they taste bland: Add seasoning before the second bake and finish with a tiny pinch of salt after baking.
However you top them, these twice baked sliced potatoes are one of those recipes that feels easy, cozy, and a little bit fun. They are familiar enough for picky eaters, flexible enough for creative cooks, and simple enough to make again and again.
Check out these appetizers…
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Twice Baked Sliced Potatoes
Equipment
- 9 x 13 Baking Sheet
Ingredients
- 4-8 Potatoes, small to medium I used Golden Potatoes
- 1/4 Cup Olive Oil or Avocado Oil I used Avocado Oil
- 8 oz Sour Cream
- 2 Cups Colby or Cheddar Cheese, Shredded I used Colby Cheese
- 1/4 Cup Green Onions, chopped
- 4 Slices Bacon, Fried, Crumbled
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°
- Poke holes in the potatoes with a fork to allow steam to escape.
- Place potatoes on a baking sheet. Place in oven and bake at 375° for 45 minutes to 1 hour, until the potatoes are tender. **This will depend on what kind of potatoes you use.
- Remove from oven. Let cool for about 20-30 minutes.
- Slice potatoes into slices (about 1/4 – 1/2 inch thick) – you can add the ends or not, your choice.
- Pour your oil onto a baking sheet and spread evenly.
- Place the sliced potatoes on the baking dish. Sprinkle with salt and pepper. Dab/Brush the tops of the potatoes with oil.
- Sprinkle the shredded cheese over the slices.
- Bake at 375° for 8-10 minutes, or longer if you like them crispier.
- Remove from the oven and allow to cool for about 5-10 minutes.
- Top the slices with Sour Cream, crumbled bacon and chopped green onions.
