Potato nachos

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

It's from centercutcook.com

gluten free

could be vegetarian if bacon omitted

Ingredients

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

salsa

Directions

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 :)