Smoky Potato Rounds Recipe
Smoky Potato Rounds Recipe photo by Taste of Home
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Smoky Potato Rounds Recipe

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I love potato skins but decided to top them with barbecue sauce to kick up the flavor a notch. Once the potatoes are baked, these appetizers come together in a hurry. —Rebecca Dozier, Kouts, Indiana
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 18 servings


  • 2 large baking potatoes
  • 1/3 cup barbecue sauce
  • 1/2 cup shredded cheddar cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced

Nutritional Facts

1 piece: 73 calories, 3g fat (2g saturated fat), 10mg cholesterol, 115mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. Scrub and pierce potatoes. Bake at 375° for 45 minutes or until almost tender.
  2. When cool enough to handle, cut each potato widthwise into 1/2-in. slices. Place on a greased baking sheet. Brush with barbecue sauce; sprinkle with cheese and bacon.
  3. Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top with sour cream and onions. Yield: 1-1/2 dozen.
Originally published as Smoky Potato Rounds in Taste of Home Christmas Annual Annual 2009, p9

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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bylaw User ID: 797340 145017
Reviewed Oct. 23, 2011

"I omitted the barbeque sauce this time, although I do think it would be good. These were very good and I will be making them again for sure. All of my kids ate them, which is funny to me. If I had given them baked potatoes with all of these toppings I would have heard complaints. But, this presentation resulted in gobbles. Also very good with ranch dip made with sour cream and ranch seasoning mix."

keelimangino User ID: 2780246 115363
Reviewed May. 25, 2011

"Awesome!!! So easy to make."

baddiesgirl User ID: 5559799 101082
Reviewed Nov. 10, 2010

"This recipe is a keeper. It was easy to make, and a definite alternative to making potato skins (tastes just about the same)."

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