Thick Cut Bacon & Potato Nachos
Prep Time25 minutes
Cook Time22 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 475F.
- 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.
- Serve with the chilled dipping sauce and enjoy!
In this Recipe
Thick Cut Applewood Smoked Uncured Bacon
