Thick Cut Bacon & Potato Nachos
Prep Time:
25 minutes
Cook Time:
22 minutes
Description
These thick-cut uncured applewood smoked bacon and potato nachos will hit the holiday spot and as luck would have it – they’re so very share worthy.
Ingredients
- Potatoes: 1 1/2 pounds russet potatoes, scrubbed,
- 1 tablespoon extra virgin olive oil,
- 3/4 teaspoon garlic powder,
- 3/4 teaspoon onion powder,
- 3/4 teaspoon kosher salt,
- 1/8 teaspoon black pepper,
- Topping: 12 oz North Country Smokehouse Thick Cut Uncured Bacon, cooked and roughly chopped,
- 1 C shredded Vermont Cheddar Cheese,
- 1/4 C sauerkraut,
- 1 white onion, finely chopped,
- 1 red pepper, chopped,
- 1 jalapeno pepper, sliced,
- Sauce: 2 1/2 tablespoons nonfat plain Greek yogurt,
- 1 1/2 tablespoons ketchup (natural or organic, see note),
- 2 teaspoons sweet pickle relish (natural or organic, see note),
- 3/4 teaspoon white vinegar,
- 1/4 teaspoon hot sauce (such as Frank’s Red Hot),
- 1/8 teaspoon garlic powder,
- 1/8 teaspoon onion powder,
- 1/8 teaspoon kosher salt
Cooking Instructions
- Preheat oven to 475 F.
- In medium bowl, combine sauce ingredients. Cover and refrigerate until needed.
- Cut potatoes evenly into 1/8” thick slices. Toss potatoes in a bowl in a large bowl with olive oil until evenly coated. Sprinkle with garlic powder, salt, and black pepper. Toss again to distribute spices evenly.
- Place potato slices onto two parchment-lined baking sheets, spreading them out and making sure they don’t overlap. Bake for 12-14 minutes or until browned on the bottom. Then flip the slices and bake for another 5 minutes, checking periodically to prevent overbaking.
- When potatoes are done, pile them onto one sheet layering with bacon topping. Return to oven and bake until cheese melts, about 5 minutes. 6. Serve with the chilled dipping sauce and enjoy!
