Loaded Potato Nachos


We’re trying to use up as much of the perishable foods in our house before we move and tonight I came up with these loaded potato nachos. They did not disappoint!


It’s not my healthiest dish, but it reminds me of when I would order potato skins as my meal at restaurants when I was a kid.


Ingredients:

  • 2 russet potatoes

  • 4 slices of bacon (reserve fat)

  • 1/3 cup shredded cheddar

  • Optional toppings: tomatoes, sour cream, chives


Directions:

  1. Cook the bacon in a frying pan.

  2. Thinly slice the potatoes.

  3. Set the bacon on a paper towel.

  4. Cook the potatoes in the bacon fat until they are fork tender.

  5. While potatoes are cooking, crumble the bacon and prepare other toppings.

  6. Sprinkle the cheese onto the potatoes, then add remaining toppings.

  7. Put a lid over the pan and allow cheese to melt.

  8. Eat immediately. Leftovers can be reheated in the microwave.



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