Baked Potato Nachos
The best part of nachos is adding whatever you want into them.
- 1 large potato sliced into 1/8″ slices
- 1 cup shredded cheese
- 3 green onions chopped
- black olives sliced, to taste
- jalapenos sliced, to taste
- 1 jar salsa
- sour cream
- 2 tbsp olive oil extra virgin
- water to rinse potatoes
Preheat the oven to 425ºF
Rinse sliced potatoes in a bowl of cold water, then lay them out on paper towels to dry.
On a large cookie tray (spray it with some cooking oil), lay out the potatoes in 1 layer, drizzle with the olive oil.
Bake the potatoes at 425ºF for 15-20 minutes, or until they start to turn brown.
Remove the potatoes, bunch about half into the middle of the tray, cover with half the cheese. Layer the rest on top of that and cover with remaining cheese.
Place back into the 425ºF oven for 5-10 minutes, until cheese is melty.
Remove from the oven, add the rest of the vegetables and sour cream on top and serve hot.
Treat your topping choices just like you would making regular nachos. Just add or remove the toppings you prefer.
Photo from the first time we tried this recipe. Spray the foil or pan with cooking spray for a much better experience. ?