Description
The ultimate game day upgrade is here! These Loaded Potato Nachos combine crispy chips with tender potatoes and ALL the fixings for a snack that’ll make you forget about the score.
Ingredients
Scale
- 1 bag (13 oz) tortilla chips
- 2 lbs russet potatoes (about 4 medium), washed and cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese (8 oz)
- 1 cup shredded Monterey Jack cheese (4 oz)
- 6 slices bacon, cooked and crumbled
- ¼ cup sour cream
- 3 green onions, thinly sliced
- 1 medium jalapeño, thinly sliced (optional)
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat oven to 425°F. Place potato cubes in a pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Parboil for 5 minutes until slightly tender.
- Drain potatoes well and transfer to a bowl. Toss with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
- Meanwhile, cook bacon until crisp, drain on paper towels, and crumble. Reduce oven temperature to 375°F after removing potatoes.
- Arrange half the tortilla chips on a parchment-lined baking sheet. Top with half the roasted potatoes and half of both cheeses.
- Add remaining chips, then top with remaining potatoes, cheeses, and half the bacon.
- Bake at 375°F for 5-7 minutes until cheese is completely melted and bubbling.
- Remove from oven and immediately top with remaining bacon, dollops of sour cream, green onions, jalapeños (if using), and cilantro.
- Serve immediately while hot and cheese is still gooey.