Loaded Potato Nachos (Print Version)
# Ingredients:
→ Base
01 -
Thinly slice 4 big russet potatoes after giving them a good scrub
02 -
2 tbsp of olive oil
→ Seasonings
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon salt
06 -
½ teaspoon ground black pepper
→ Toppings
07 -
Crumble up ½ cup of cooked bacon
08 -
1 and ½ cups of sharp cheddar cheese, shredded
09 -
A thinly sliced jalapeño
10 -
¼ cup green onions, chopped small
11 -
A dollop-worthy ½ cup of sour cream
12 -
Chop up ¼ cup of fresh cilantro—optional but tasty
13 -
¼ cup of diced fresh tomatoes
# Instructions:
01 -
Fire up your oven to 400°F and line a baking sheet with parchment to save you from scrubbing stuck potatoes later.
02 -
Take a big bowl and get those potato slices in there. Drizzle them with olive oil and coat evenly. Next, toss in the paprika, garlic powder, salt, and pepper. Give it a thorough stir to make sure every slice is ready to shine.
03 -
Spread those seasoned potato slices onto your baking sheet. Don’t let them pile up; they each need breathing space to crisp. Bake for 20–25 minutes, remembering to flip them halfway. You’re aiming for crispy and golden on both sides.
04 -
Pull your crispy potatoes out and sprinkle that cheddar cheese and bacon all across the top. Stick them back in the oven for around 5 minutes, just enough for the cheese to melt into a gooey dream.
05 -
Move those cheesy potatoes to a serving dish and layer on the extras while they’re still warm. Add the jalapeño slices, sour cream, green onions, tomato chunks, and cilantro (if you want).
06 -
This is a dish that’s best eaten right away while the cheese is gooey. Get everyone together and dig in!
# Notes:
01 -
This dish is awesome for casual hangouts or football watching parties.
02 -
For extra-crispy potato slices, let them sit in cold water for about half an hour, then dry them before adding oil and spices.
03 -
Feel free to throw in whatever toppings you’re craving—black beans, guac, or corn would be great!