Do you ever get tired of using chips in your Nachos? No, you don’t?? Neither do I..haha! 😉
But, let’s face it.. sometimes it’s totally fun to turn an appetizer or basic TV watching snack into a hearty side dish, or even a lite meal! Potatoes make great “chips” for Nachos! They’re strong, tasty and go oh sooo well with Bacon & Cheese! And what a perfect way to use up those leftover Baked Potatoes just sitting there silently begging for attention!
Not to mention that they’re a veggie..so you know what that means..yep, these are healthy! 😉
You can jazz up these Nachos however you like. The firm Potato slices can even stand up to some pulled pork for a BBQ style Nacho platter..Mmm!
The possibilities are endless! Switch up your snackin’ and give these tasty taters a try!
What you’lll need:
As many (fresh or already baked) Potatoes as you think you can handle!
1 lb. crispy & crumbled Bacon
1 tbsp. Cumin
1 tbsp. Chile Powder
Olive or Vegetable Oil
A large Zipper baggie
Your favorite Nacho Toppings..
Peel and slice up the potatoes into about 1/4″ disks
Add them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coated!
Grill them up until they’re golden on both sides (may take a bit longer if you started with raw Taters)
Start layering them with the cheeses and toppings.
Put them into the oven at 350 for a few minutes to melt together (may take a bit longer if you started with raw Taters)
Serve up an ooey-gooey cheesy plate full and dig in! ~Enjoy!