Potato Slabs
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I made these Potato Slabs for our Super Bowl spread, and they were the one new recipe I tried that day—and they did not disappoint! I originally found the recipe over at Amber’s Kitchen, and I loved the idea right away. It felt like a clever shortcut to classic potato skins, but with less fuss and no waste since you use the whole potato. The result? Crispy, cheesy, bacon-topped rounds that are just as satisfying and way easier to make.
They turned out exactly as I hoped, with one small lesson learned: slice on the thicker side of ¼ inch. A few of mine were a little too thin and ended up crispier than I wanted—still tasty, but not quite as soft in the center. I also swapped the standard seasoning for seasoned salt, which gave them a nice savory kick without needing separate spices. This recipe is definitely a keeper, and I’ll be making it again for future gatherings.
Ingredients for Potato Slabs
- RUSSET POTATOES
- SALT
- BLACK PEPPER
- PAPRIKA
- COLBY-JACK CHEESE
- BACON
- GREEN ONIONS
- SOUR CREAM
Instructions for Potato Slabs
Start by preheating your oven to 375°F. While the oven heats, scrub your russet potatoes thoroughly to remove any dirt—no need to peel them! Slice each potato into ¼-inch thick rounds, erring slightly on the thicker side to keep them soft in the center and prevent over-crisping.
Arrange the slices in a single layer on a lightly buttered baking sheet. Season both sides of each slab with salt, black pepper, and paprika for a flavorful base. Bake for 20 minutes, then carefully flip each slice and return to the oven for another 10 minutes, until the edges are golden and the centers are tender.
Remove the pan from the oven and top each slab with a pinch of shredded Colby-Jack cheese and crumbled cooked bacon. Return the pan to the oven and bake for an additional 4–8 minutes, just until the cheese is melted and bubbly.
Serve warm, garnished with sliced green onions and a dollop of sour cream, if desired. These slabs are sure to disappear fast, so you might want to make a double batch!
Frequently Asked Questions
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they’re starchy and crisp up nicely in the oven. Yukon Golds can also work if you prefer a creamier texture and thinner skin.
Can I prep the potatoes ahead of time?
Yes! You can slice and season the potatoes a few hours in advance. Store them in the fridge, covered with plastic wrap, until ready to bake.
How do I keep the potato slabs from sticking to the pan?
Use a light coating of butter or parchment paper on your baking sheet. This helps with both flavor and easy cleanup.
Can I use different seasonings?
Absolutely. Try adding garlic powder, onion powder, or even a sprinkle of ranch seasoning for a flavor twist.
What kind of cheese works best?
Colby-Jack is great for its melt and flavor, but you can also use cheddar cheese, Monterey Jack, or a blend of your favorites.
Can I reheat leftovers?
Yes! Reheat in the oven at 350°F for 10–15 minutes to keep them crispy. Avoid microwaving, as it can make them soggy.
FOR MORE RECIPES LIKE THIS, TRY:
Potato Slabs
Real Mom Kitchen
Equipment
Ingredients
- 2 russet potatoes
- salt to taste (I used season salt in place of the salt, pepper, and paprika)
- black pepper to taste
- paprika to taste
- ⅓ cup Colby-jack cheese
- 5 slices obacon cooked and diced
- green onions for garnish for garnish (if desired)
- sour cream (if desired)
Instructions
- Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices Be sure to error on the thicker side or they’ll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 20 minutes. Flip potatoes over and cook for an additional 10 minutes.
- Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 4-8 minutes. Serve with green onions and sour cream, if desired.
