Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Scrub the potatoes, pat them completely dry, and slice into ¼-inch thick rounds. In a large bowl, toss the potato slices with olive oil, salt, and pepper until evenly coated.
- Arrange the potato slices in a single, even layer on a large baking sheet, using two if necessary to avoid overcrowding. Bake for 20-25 minutes, flipping halfway through, until tender and golden brown at the edges.
- While the potatoes bake, cook the chopped bacon in a skillet over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- Remove the baked potatoes from the oven. Push the slices toward the center of the pan, creating a slightly overlapped pile. Sprinkle with half of the shredded cheddar, followed by all of the crispy bacon, and then the remaining cheese.
- Return the sheet pan to the oven and bake for another 5-7 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and let it cool for a minute. Garnish with sliced green onions and serve immediately with a side of sour cream for dipping.
Notes
Kitchen Tips: For extra-crispy potatoes, preheat the baking sheet in the oven before adding the oiled potato slices. Always shred your own cheese from a block; it melts much better than pre-shredded varieties. Ensure potatoes are completely dry before tossing with oil to achieve the best crispiness.
Variations & Swaps: Instead of bacon, try crumbled breakfast sausage, ground beef, or leftover corned beef. Monterey Jack or pepper jack can be used in place of cheddar. For a different base, Yukon Gold or sweet potatoes work well. Full-fat Greek yogurt is a great substitute for sour cream.
Serving Suggestions: These nachos are best served immediately. They pair wonderfully with a cold lager or stout. For a full pub-themed meal, serve as an appetizer before Shepherd's Pie or alongside Guinness Glazed Meatballs.