Loaded Potato Skin Nachos
Crispy roasted potato rounds stand in for tortilla chips, layered with melted cheddar, smoky bacon, scallions, jalapeño, and cool sour cream for a hearty shareable appetizer.
Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 pounds russet potatoes
- 1.5 tablespoons olive oil
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 slices bacon
- 1.5 cups shredded sharp cheddar cheese
- 3 scallions
- 1 jalapeño
- 0.5 cup sour cream
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. Scrub the potatoes and slice them into 1/4-inch rounds; pat dry. (about 5 min) — 425°F
- Arrange the potato rounds in a single layer. Brush both sides with olive oil and season with salt and pepper. (about 3 min) — 425°F
- Bake for 20 minutes, then flip the rounds and bake for 8 to 10 minutes more, until browned at the edges and tender when pierced. (about 30 min) — 425°F
- While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, cool slightly, and crumble. Thinly slice the scallions and jalapeño. (about 8 min) — Medium heat
- Transfer the crisp potato rounds to a lightly overlapping layer on the baking sheet. Sprinkle evenly with cheddar and bacon, then return to the oven for 3 to 5 minutes, until the cheese is fully melted. (about 5 min) — 425°F
- Top with scallions and jalapeño. Dollop with sour cream and serve hot. (about 2 min) — None