Whenever we are having company over, I like to toss these together. They are perfect to munch on while we are watching a game or just hanging out. I usually have to make a much bigger batch though, because they disappear super duper fast! I’ll usually just cook up the potatoes and then let everyone top them however they please. That way all my guests get exactly what they want. Check out what they are saying about this recipe over at Spend with Pennies:
“Regardless what you call them, potatoes with cheese and other toppings are delicious!!”
We just call these potato nachos at my house, but as they said, you can call them what they want…it doesn’t change the flavor!
Ingredients
5 large yellow skin potatoes, scrubbed
2 cups Kraft cheddar cheese
½ cup chopped Hormel bacon (or corned beef if you prefer)
4 sliced green onions
1 tomato, chopped and drained
oil for frying (or baking, both directions below)
jalapenos
Daisy sour cream & guacamole for serving
Instructions
Slice potatoes ¼” thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
If baking preheat oven to 400 degrees. Toss potatoes with ¼ cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
If frying, preheat oil to 375 degrees. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.
Preheat oven to 475 degrees.
In a bowl, combine cheese, corned beef (or bacon) and half of the green onions. Layer half of the potatoes in an oven proof skillet or dish (a large pie plate works well). Top with half of the cheese.
Repeat layers. Bake 15-20 minutes or until cheese is melted through.
Remove from oven and top with remaining green onions, tomato and jalapeno. Serve with guacamole and sour cream.
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Quick Tip: If you can’t stand the heat, leave off the jalapenos.
Thanks again to Spend with Pennies for this tasty and fun recipe.