Potato nachos are just as awesome as they sound: thinly-sliced potatoes are cooked until tender, topped with bacon and cheese, and baked until hot and melted. Perfect game day or any day.
This recipe is as straightforward as it is delicious. You start with large baking potatoes and slice them pretty thinly. You boil them, to allow them to cook through quickly. You know, so you can get to the good stuff.
After boiling, draining, and drying your potato slices, it’s just a matter of adding whatever toppings your heart desires- I usually do cheese, bacon, and jalapeños- and sticking the whole affair in the oven to get cozy.
Potato nachos are a pretty dangerous dish, in my opinion. Back in the day, I was a stay-at-home mom. It was a small block of time, sandwiched between my days as a banker and my current career as a teacher. During that time, I wasn’t limited to a 25 minute lunch break the way I am now. I had all of nap time to dream up and prepare recipes.
We almost always have potatoes around, and I love them in any form. I especially love a good oven-baked potato with crispy skin and plenty of butter and salt. Waiting an hour or more for a potato to bake in the oven didn’t interest me, though, so I made a couple of changes to speed things up and this recipe was born.
I used to make it for lunch, but it would be a perfect game day snack or appetizer, or a side for just about any dinner you make. Potato nachos are easy, they come together quickly, and they’re easily changed to fit the preferences of several different people. It would be no problem at all to allow your family members or your guests to customize their own portions. Include toppings like shredded chicken, onions, or fresh salsa and you can call it a meal.