Crispy Potato Nachos with Bacon (Printable)

Hearty potato slices baked until crispy, loaded with melted cheese, bacon, and classic toppings for a satisfying appetizer or snack.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and thinly sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Toppings

05 - 1 1/2 cups shredded cheddar cheese
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 1/4 cup sliced green onions
09 - 1/4 cup diced tomatoes
10 - 1/4 cup pickled jalapeños (optional)
11 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Bake the potatoes for 25–30 minutes, flipping once halfway, until golden and crispy.
04 - Transfer the baked potato slices to an oven-safe platter or leave them on the sheet. Top evenly with shredded cheddar cheese and crumbled bacon.
05 - Return to the oven for 5–7 minutes, until the cheese is melted and bubbly.
06 - Remove from oven. Dollop with sour cream, then sprinkle with green onions, tomatoes, jalapeños, and parsley as desired.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • The potato base stays crispy longer than tortilla chips, meaning no soggy disappointments even with all those toppings
  • Everything can be prepped ahead, so youre just melting and assembling when friends arrive
  • Theyre infinitely customizable, making them perfect for picky eaters and adventurous foodies alike
02 -
  • Thin, even potato slicing is crucial, so use a mandoline if you have one or take your time with a sharp knife
  • Crowding the baking sheet will steam the potatoes instead of crisping them, so work in batches if necessary
  • The cheese layer should go directly onto the hot potatoes, not over the bacon, to prevent the bacon from getting soggy
03 -
  • Let the baked potatoes cool for just 2 minutes before adding cheese, so they hold up better under the weight of toppings
  • Room temperature cheese melts more evenly and quickly than cold cheese straight from the refrigerator

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