Potato Nachos
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 38
- Sodium
- 572
- Total: 55 min
- Active: 15 min
Ingredients
3 pounds Yukon gold potatoes, sliced into 1/4-inch-thick rounds
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Nonstick cooking spray, for the baking sheets
8 slices cooked bacon, finely chopped
2 cups shredded Cheddar jack cheese
Quick-Pickled Onions, recipe follows, for topping, optional
Sliced scallions, salsa and sour cream, for topping
Quick-Pickled Onions:
1/2 cup white vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1 small red onion, halved and thinly sliced
Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, stir together the potatoes, olive oil, salt, pepper and garlic powder until well combined.
- 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.
- 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:
- 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.