Thick Cut Bacon & Potato Nachos

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.

Total Time: 25 min prep, 22 min cook

Servings: 1 large plate of nachos

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

Method:

1)  Preheat oven to 475F.

2) In medium bowl, combine sauce ingredients. Cover and refrigerate until needed.

3) 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.

4) 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.

5) 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!