I wanted a fast side dish for a meatloaf supper. Potatoes are definitely my family’s first choice, at such times, with the resounding preference being “mashed with gravy”. I just wasn’t going to invest that kind of time, so I needed something new. No one was more shocked than me, when I created a dish, that everyone agrees, is an acceptable substitute for that favored traditional standby! It is comfort food with a twist; and we’ll be making these over and over, (especially when I’m not in the mood to peel potatoes. 🙂 ) They’re super simple to make. You’ll want another and another and another. Can you say, “Potacho”?
The hardest time we had, was deciding what to call them. They sort of remind us of nachos, but there wasn’t anything spicy about this dish. The cool thing is that it is so versatile, you could use different toppings and they definitely COULD be more Tex-Mex. The possibilities are endless. Anyway, we decided the name had to be something that combined “potatoes” and “nachos”. We finally landed on Potachos, but Nachatos was a close second. -lol- Here’s the way I made them to accompany our meatloaf supper. I’m sure there will be many variations, in the future!
- 4-5 large russet baking potatoes, sliced very thin
- 1-2 cups sharp cheddar cheese, grated
- ¼ cup bacon, fried crisp and chopped fine
- 2-3 green onions, sliced
- 1-2 tablespoons olive oil
- salt and pepper, to taste
- Scrub potatoes and slice thin, leaving skins on. I used a mandolin to get very thin, uniform slices, but you could just use a good sharp knife.
- Put the potato slices in a large bowl and cover them with cold, salt water. Let them sit for at least 30 minutes. (I left mine about an hour. The salt flavor will absorb into the potatoes and they will crisp up better when you bake them.) Drain the slices and then pour them onto a clean kitchen towel to pat them dry.
- Toss the potato slices in the olive oil, to make sure each slice is coated.
- Salt and pepper to taste. Actually taste them, before seasoning. Remember they have been soaking in salt water.
- Spread potato slices, evenly, across a large baking sheet.
- Bake at 425 degrees for 10 minutes.
- Stir and turn potato slices to help with even browning and crisping.
- Bake an additional 10 - 15 minutes, until potatoes are cooked through and some of the potatoes, on top, nicely browned.
- Sprinkle the potatoes with cheese, then bacon, then green onion.
- Place back in the oven for 2-3 minutes, until cheese is melted.
- Remove from the oven and serve.