Ingredients
- 4 medium Russet potatoes scrubbed and thinly sliced (about 1/8-inch thick)
- 1 ½ cups cheddar cheese freshly shredded
- 6 slices bacon cooked until crispy and chopped
- ¼ cup green onions thinly sliced
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper, or lightly grease it with non-stick cooking spray.
- Slice the Potatoes: Slice the washed Russet potatoes into thin, uniform rounds. Using a mandoline slicer works best to keep the slices perfectly even for consistent cooking.
- Bake the Base: Arrange the potato slices in a single, even layer on your prepared baking sheet. Ensure they are not overlapping too much. Bake in the preheated oven for 20–25 minutes. Crucial step: Flip the potato slices halfway through the baking time to ensure they become golden and crisp on both sides.
- Add the Toppings: Once the potatoes are crispy and easily pierced with a fork, carefully remove the baking sheet from the oven. Sprinkle the freshly shredded cheddar cheese and chopped crispy bacon evenly over the hot potato rounds.
- Melt to Perfection: Return the baking sheet to the oven and bake for an additional 5–10 minutes, just until the cheese is completely melted, gooey, and bubbling at the edges.
- Garnish and Serve: Remove the nachos from the oven and immediately top them with the freshly sliced green onions. Serve hot and crispy directly from the pan, and enjoy!
- Nutrition Information (Estimated per serving):
- Calories: 320kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Sodium: 450mg | Fiber: 3g