Cheesy Potato Nachos recipe

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Ingredients

3 russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sea salt
⅛ teaspoon ground black pepper
4 slices turkey bacon, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped

Nutrition Info

410.3 calories
carbohydrate: 39.5 g
cholesterol: 44.1 mg
fat: 22.3 g
fiber: 5 g
protein: 14.3 g
saturatedFat: 9.9 g
servingSize: -
sodium: 973.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.

  3. Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.

  4. Bake potatoes in the preheated oven until tender, about 25 minutes.

  5. Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.

  6. Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.

Recipe Yield

3 servings

Recipe Note

These yummy potatoes are like some I enjoyed in a pub once, with a nice cold beer. Top with caramelized onions, sour cream, chili, or whatever you have on hand. Yum!

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