Nacho Potatoes
- Comments()
Martha Stewart Kids, Summer
- Yield Serves 4 to 6
Add to Shopping List
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
-
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.
-
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
-
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.
This was delicious! I made this tonight and my husband loved it. I added some peppers and used chipotle cheddar cheese. Thanks for the recipe!
and sour cream on the side.
Wow, great idea for finger food at my SuperBowl party. Instead of the turkey bacon, I'm going to use sauteed chopped chorizo and add some fresh cilantro to the final dish. Hmmmmm, I bet they would be good served with some salsa
delicious!
Mine turned out quite differently, but they were delicous! I used a special type of bacon with a red coating, so my potatoes looked quite festive and Christmasy.