Sliced Baked Potato Loaded Nachos
After one bite of these super-filling loaded potato nachos, you'll understand why we're so obsessed.
Servings: 4
Ingredients
- 2 large Russet potatoes
- 1 cup grated sharp cheddar cheese
- 4 slices cooked bacon
- olive oil
- salt and pepper, to taste
- sliced green onions and sour cream to garnish optional
Instructions
- Preheat oven to 425°.
- Slice potatoes about ⅛ of an inch thick. We used a food processor, but you do not have to! Just try to keep them as even as possible, so they cook evenly.
- Drizzle the bottom of a large baking sheet with olive oil and sprinkle salt and pepper. In a single layer, lay out all of the slices of potatoes, and top with a drizzle of oil oi salt, and pepper. Depending on the size of your potatoes, you may need two baking sheets!
- Bake for 15 minutes, flip, and then bake for an additional 12-15 minutes. If your potatoes are a little thicker, you may need to let them cook for a bit longer. You want a nice, light golden brown color. They will continue to crisp for a few minutes after they come out of the oven.
- You can top your potatoes with cheese right on the baking sheet, move to an oven-safe serving dish, or pile it up in a cast-iron pan. Your choice! Top with the cheese and cooked bacon and place it back in the oven for 3-5 minutes, until melty and hot.
- Top with desired garnishes and enjoy!