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Potato Slices Topped with Spicy Cheese and Sweet Corn Appetizer Recipe hybrid for a split table, party food, finger food recipe. Make some loaded potato bites with meat and some vegetarian to please guests of both diets.

Potato Slices Topped with Spicy Cheese and Sweet Corn Appetizer Recipe

This tasty appetizer is a meat-and-potatoes meal inspired recipe, but it can be eaten as finger food. However, I make this recipe as a hybrid recipe, meaning some of the potato slices have sausage and some are vegetarian so I can feed my split table family. My family is composed of vegetarians and meat-eaters, so I often make recipes that work for both diets. This is an easy-to-make Topped Potato Slices appetizer recipe, made with spicy cheese and sweet corn.
Cook Time 42 minutes
Total Time 42 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 6 servings


  • 1/4 cup salsa mild, medium, or hot
  • 1/4 teaspoon chili powder
  • 2/3 cup Queso Fresco cheese, crumbled
  • 1/2 cup canned corn with red and green bell peppers drained
  • 1/4 cup shredded cheddar cheese
  • 2 Tablespoons cream cheese, whipped original plain
  • 1 teaspoon sweetened lime juice
  • 2 Tablespoons jalapeno peppers pickled, diced
  • 3 potatoes medium-sized and sliced
  • 1 Tablespoon olive oil
  • 2/3 cup sausage, optional ground sausage, browned


  • Preheat oven to 400 degrees. Slice potatoes into 1/4 inch slices leaving the skin on. Add potato slices to a large bowl and sprinkle in 1 Tbsp. olive oil. Stir well to coat the potato slices on both sides with oil. Lay potatoes in a single layer across a cookie sheet and cook for 15 minutes.
  • Combine 1/4 c. salsa, 1/4 tsp. chili powder, 2/3 c. crumbled Queso Fresco cheese, 1/2 c. canned sweet corn with red and green peppers (drained), 1/4 c. shredded cheddar cheese, 2 T. whipped cream cheese, 1 tsp. sweetened lime juice, and 2 Tbsp. chopped pickled jalapeno peppers.
  • To make both meat and meatless appetizers, remove about 1/2 c. (vary as desired) of the cheese-vegetable mixture and mix it with 2/3 c. of the browned ground sausage. Stir well.
  • Remove the potatoes from the oven after fifteen minutes. Add about 1/2 Tbsp. of the vegetarian vegetable-cheese mixture to the tops of about half of the potato slices and about 1/2 Tbsp. of the meat-vegetable-cheese mixture to the other half.
  • Place the pan in the oven and cook for about another 27-28 minutes until the bottoms of the potatoes are golden brown and the cheese topping is crispy and slightly golden. Watch to prevent burning. Serve immediately.
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