Loaded Potato Nachos

A note on the timing: While your potatoes are boiling or baking, you can brown your beef in a small skillet over medium heat, seasoning it with some salt and pepper (or a bit of taco seasoning if you prefer) until almost cooked through. Also make your sour cream mixture by combining sour cream, ranch dressing and Cajun seasoning. Mix until combined.

Bring a large pot of salted water to a boil. Preheat your oven to 400 F.

Scrub your potatoes clean and blot them dry. Slice them lengthwise, leaving skins on, and cutting them into 1/8 inch slices. Place your potato slices in the pot of salted, boiling water and boil for 6 minutes. Remove them from the water using a slotted spoon. Drain and blot dry.

Grease a baking sheet with a bit of olive oil. Season your potato slices with salt and pepper and place them on your baking sheet. Bake for 6 minutes, then gently flip them over and bake another 6-10 minutes until done and beginning to crisp. Then remove pan from the oven.

Gently remove potatoes from your baking sheet and arrange your skins in an oven safe frying pan or cast iron skillet. Cover with your chosen cheeses and return to your oven (or broiler) until your cheese melts. Scatter your ground beef, scallions, jalapenos and bacon over top. Place your sour cream mixture in a baggie, snip off a bit of one corner and drizzle over top. Serve right away. As long as your potatoes were BIG, this will serve 4-6 as an appetizer.

Note: Often I find Cajun seasoning way to salty (and boy does that say something about the salt love I am) so I combine equal parts of salt free Cajun seasoning and regular seasoning to make my blend.

Inspired by Vittles & Bits.