Nacho Potatoes

Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.

  • Servings: 6
Nacho Potatoes

Source: Martha Stewart Kids, Summer

Ingredients

  • 3 medium russet potatoes, peeled and each cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup (about 4 ounces) shredded Monterey Jack, or cheddar cheese
  • 8 slices turkey bacon, cooked and crumbled
  • 2 scallions, white and pale green parts, thinly sliced

Directions

  1. Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.

  2. Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.

  3. Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.

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