Ree Drummond's Potato Nachos
ingredients
Potato Nachos
- 3 Lbs Unpeeled Ukon Gold Potatoes Sliced into 1/4 inch thick rounds
- 1/4 Cup Olive Oil
- 2 Tsp Kosher Salt
- 1 Tsp Ground Black Pepper
- 1 Tsp Garlic Powder
- Cooking Spray
- 2 Cups Grated Cheddar-Jack Cheese
- 8 Slices Bacon Cooked and roughly chopped
- Sour Cream For Serving
- 1.2 Cup Pickled Red Onions Homemade or store-bought
- Sliced Green Onions
- Salsa For serving
prep
Preheat the oven to 450 degrees.
In a large bowl, place the potatoes, olive oil, salt, pepper, and garlic powder and toss until everything is well combined.
Cover with plastic wrap and microwave the potatoes on high for 2 minutes to hasten the cooking process.
Mist two sheet pans with cooking spray and spread the potatoes into a single layer on each pan. Baked the potatoes until golden, 12 to 14 minutes.
Dump three-quarters of the potatoes from one of the pans onto the other and gather them in a pile toward the center of the pan. Sprinkle three-quarters of the cheese and three-quarters of the bacon on top and top with the rest of the potatoes. Sprinkle on the rest of the cheese and bacon.
Return the pan to the oven and bake until the cheese is totally melted, about 5 minutes.
To serve, drop dollops of sour cream here and there, add the pickled red onions, and sprinkle on the green onions. Serve with salsa on the side for dipping!
