Idaho Nachos

Recipe Photo

Sliced potatoes with nacho toppings

Ingredients

  • 2lb baby russets
  • 3 Tbspn olive oil, divided
  • 1 tspn garlic powder
  • 1 Tbspn dried parsley
  • Salt & Pepper
  • 2 cups finely shredded cheese
  • 4 strips cooked bacon, chopped
  • 2 green onions, sliced
  • 1/4 cup diced tomato OR 8-10 cherry tomato halves
  • 1/4 jalepeno slices
  • Salsa & Sour cream if desired

Directions

Prep: 10 Minutes; Cook: 20 Minutes

  • Preheat oven 475 degrees
  • Wash and thinly slice potatoes, toss ends.
  • Put in bowl and add 2 Tbspn olive oil, garlic powder, parsley, salt & pepper - mix well. 
  • Spread 1 Tbspn olive oil on cookie sheet.
  • Lay potato slices single layer on cookie sheet and bake 8 minutes on bottom rack. 
  • Turn slices over, bake an additional 5 minutes and remove from oven. 
  • Layer slices and toppings (cheese, bacon, tomato, jalepenos) in skillet and EITHER: Place in oven for 2 minutes OR heat on stovetop over low heat with a lid approximately 7 minutes until cheese has melted. 
  • Serve with Salsa, Sour cream, & Guacamole if desired. 
  • Enjoy!
Serves 4