These hearty nachos are made with thinly sliced potatoes baked to a nice crisp, then loaded with Sargento® Sharp Cheddar and bacon. After it’s melted to cheesy perfection, top with sour cream (or Greek Yogurt), salsa, tomatoes, olives and green onions.
Ingredients
Directions
- Preheat oven to 450 degrees F.
- Slice potatoes into 1/4-inch rounds and place in a large bowl. Drizzle olive oil, rosemary, and thyme over potatoes. Stir to coat.
- Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
- Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
- Sprinkle with Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
- Sprinkle with cilantro, salt and pepper, and serve with toppings of your choice.
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