Rachaell's Recipes
About the Recipe
It is no secret that potatoes are without a doubt my favorite vegetable. Nachos are already great, but potato slices instead of chips? Forget about it!
Ingredients
3-4 russet potatoes
1-2 cups cheese (white cheddar, yellow cheddar, cheddar jack)
3-4 tbsps olive oil
1.5 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
Salt and pepper
1/2 cup chopped green onion (3-4 stalks)
8 oz bacon (this is about half a pack)
Sour cream to serve
Preparation
Preheat oven to 385°F, line baking sheets with foil and arrange slices of bacon so they are not touching. Bake for 15-20 minutes, or until preferred crispiness (I twist my bacon prior to baking so they come out extra crispy)! Chop up your bacon into small bite sized pieces and set aside.
For the potatoes, preheat oven to 400°F. Wash and dry your potatoes then slice them into 1/4 inch slices. Put them all in a large bowl and toss with olive oil, paprika, onion powder, garlic powder, salt, and pepper. Make sure to get olive oil/seasoning in-between each slice.
Place all potatoes in single layer on 2 baking sheets. Bake for 20 minutes then flip potatoes and bake for additional 20 minutes.
Turn oven to high broil. In a cast iron or baking dish, layer potatoes, shredded cheese, bacon and green onion. Repeat until all potatoes are used up. Broil dish until all cheese is melted and bubbly. Dollop some sour cream on top and enjoy!