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!