BLT Potato Snacks

BLT Potato Snacks

4 of 5 (69)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.4
  • Total Fat: 2.0 g
  • Cholesterol: 11.5 mg
  • Sodium: 128.1 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.9 g

View full nutritional breakdown of BLT Potato Snacks calories by ingredient


A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes. A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.
Number of Servings: 4


    1 pound fingerling potatoes, sliced 1/4 inch thick
    4 strips reduced-sodium turkey bacon, cooked and crumbled
    1/4 cup reduced-fat sharp Cheddar cheese, shredded
    4 green onions, whites and greens chopped (or 1/4 cup chopped red onion)
    2 tablespoons fat-free Greek yogurt


You can also just cut the potatoes in half if you prefer.

Use reduced-fat sour cream instead of Greek yogurt.

Use sweet potatoes instead of white potatoes.


Preheat the oven to 350 degrees Fahrenheit.

Place the potato slices between two silicone baking mats or pieces of parchment paper on a sheet pan. (This will help them get crispy.)

Place the bacon on a second sheet pan.

Bake the potatoes for 15 minutes. Remove the top sheet of parchment and bake another 5 minutes, until potatoes are golden brown.

Increase the oven temperature to 375 degrees Fahrenheit. Coat a baking dish with nonstick pan spray. (I used a 9-inch round pan.) Spread the cooked potatoes in a single layer on the pan. Sprinkle on the bacon and cheese. Bake until cheese is melted, about 5 minutes. Remove from the oven, sprinkle on the green onions, and serve the yogurt on the side or on top of each portion.

Serves 4.

Member Ratings For This Recipe

  • no profile photo

    32 of 45 people found this review helpful
    Why cant Chef Meg use a photo of the actual dish? The photo shows potato skins with bacon & green onion, but the recipe says to slice the potatoes into slices. And there are no tomatoes or tom sauce in the picture -- VERY MISLEADING like so many of Chef Meg's recipe pictures. - 11/16/12

  • no profile photo

    20 of 21 people found this review helpful
    For an individual serving, I use french fries. Bake them up. Then sprinkle with the cheese and bacon and go from there.
    Basically same taste, less work and easier for me to accurately count a serving and calories.
    - 10/30/11

  • no profile photo

    20 of 20 people found this review helpful
    You could also use bacon bits (the real kind) - Hormel makes them. Microwave the bits between paper towels to remove some of the fat, then sprinkle on top of the potatoes. I use these in place of bacon for a lot of recipes, even omelets or scrambled eggs. - 5/21/11

  • no profile photo

    17 of 20 people found this review helpful
    In NZ we simply call these wedges. - 5/23/11

  • no profile photo

    13 of 25 people found this review helpful
    don't know if I'd call it 'nachos'....wheres the spicy jalapenos or the beans! even 'irish nachos' need a hint of their fiesta heritage....the recipe sounds good but call it what it is, 'a healthy spin on potato skins' or 'bubble and squeak's sassy cousin'. - 2/1/11