Don't you just love when two of your favourite foods join forces to become a super-awesome ninja snack? Last week I wrote an article for amotherworld.com (<-- click the link when you're done reading here!) about how we're feeding our kids crap. This recipe may seem like total hypocrisy when you read it, all I can say in my defense is: don't share this with your kids! In fact, don't share this with anyone! Eat it all yourself! Muh ah ah ah!
Okay, that's out of my system. Thin, crispy-fried potato rounds are smothered in cheese and bacon and are served with a spicy ranch sour cream dip. I have no idea where I got this idea but it's been bouncing around inside my head for a while. After I made it the first time I did a little research and found some restaurants that serve versions of this. Mine are better. Trust me. (I have nothing but women's intuition and my taste buds to base that claim on, let's just go with it.) These pop-in-your-mouth potato skin treats are an awesome Saturday-afternoon-watching-the-game kind of snack. It comes together quickly and is satisfying without being too heavy or filling.
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Potato Skin Nachos
4 medium potatoes, washed, dried and sliced into 1/8"-1/4" rounds
1 tsp seasoned salt
5 strips bacon, cooked
1 c shredded marble cheddar
2 scallions, chopped
1/4 c grape tomatoes, quartered
Spicy Ranch Sour Cream
1/4 c sour cream (I use light)
1/4 c ranch dressing
1/8 - 1/4 tsp smoked chipotle powder (depends on how spicy you like it)
1. Preheat oil (any kind except Olive oil) to 200˚F.
2. Deep fry the potatoes for 2 minutes and then remove from the oil. Increase the oil temperature to 375˚F and return the potatoes to the oil. Cook until golden brown and crispy.
3. while potatoes are frying, mix together the sour cream, ranch dressing and chipotle powder in a bowl.
4. Remove the potatoes from the oil and spread out on a few sheets of paper towels to drain the excess oil. Sprinkle with the seasoned salt.
5. Arrange the fried potatoes on a baking sheet and sprinkle on 3/4 of the cheese. Top with the bacon and the remaining cheese.
6. Place under the broiler until the cheese is melted and bubbling.
7. Top with chopped scallions and grape tomatoes and a side of the ranch sour cream dip.
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