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Potato nachos

This recipe was shared on the Growers' Sheet for 5th January 2018

It's from

gluten free
could be vegetarian if bacon omitted


4 potatoes, cut into thin slices
3-4 tbsp. olive oil
salt & pepper to taste
8 slices streaky bacon, fried and crumbled
110g cheddar cheese, grated
110g swiss cheese, grated
pickled jalapeno slices
sour cream
spring onions, chopped


  1. Pre-heat oven to 220C.
  2. Toss sliced potatoes with olive oil, salt and pepper. Arrange in a single layer on a lined baking sheet. Cook for 10 mins, flip, and cook for a further 10-15 mins. If they need crisping up, a few minutes under the grill should do the trick.
  3. Remove the potatoes from the oven and reduce the temperature to 200C.
  4. Place half the potatoes on a separate baking sheet. Sprinkle with half the cheese, half the bacon, and a few jalapeno slices. Top with the remaining potato, followed by the remaining cheese, bacon, and a few jalapeno slices.
  5. Bake for 8 mins.
  6. Garnish with spring onion and sour cream and serve with salsa.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)