Close-up of Potato Nachos, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Potato Nachos

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 6 to 8 servings
If you fancy shaking up your regular nachos, how about potato nachos? Instead of tortilla chips, Ree’s making potato chips as the base for a fun mash-up. It’s a great way to use up a batch of potatoes too.


Quick-Pickled Onions:


  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, stir together the potatoes, olive oil, salt, pepper and garlic powder until well combined.
  3. Spray 2 rimmed baking sheets with nonstick cooking spray. Divide the potatoes between the baking sheets and arrange them in an even layer. Bake for 20 minutes, then remove from the oven, flip the potatoes, rotate the baking sheets and return to the oven. Bake until the potatoes are golden brown, 10 to 15 minutes more.
  4. Combine the potatoes onto one baking sheet. Sprinkle with the bacon and shredded cheese. Return to the oven and bake until the cheese is melted, about 5 minutes more. To serve, top with the Quick-Pickled Onions, if using, scallions, salsa and sour cream.

Quick-Pickled Onions:

  1. Combine the vinegar, sugar, salt, onion and 1/2 cup water in a small microwave-safe bowl or measuring cup. Microwave on high for 3 minutes. Let cool 15 minutes before serving.